How To Make the Best Stuffed Mushrooms

updated Sep 3, 2022
Stuffed Mushrooms

Easy, cheesy stuffed mushrooms are the perfect party appetizer.


Prep40 minutes

Cook20 minutes

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Credit: Photo: Joe Lingeman/Kitchn; Food Stylist: Brett Regot/Kitchn

Nothing gets me more excited this time of year than a holiday appetizer spread. When done right, these nibbles are often even better than the main event. I like to have a good mix of options: a cheese board, some type of dip (dressing up store-bought hummus is always a win), and at least one hearty two-bite appetizer, like these stuffed mushrooms.

This easy and elegant appetizer will be devoured at any party. Tender mushroom caps are filled with crispy panko, fresh herbs, and a double dose of cheese for the perfect pre-dinner bite. Here’s how to make a show-stopping (vegetarian!) appetizer everyone will love.

Credit: Photo: Joe Lingeman/Kitchn; Food Stylist: Brett Regot/Kitchn

Choosing the Right Mushrooms

Cremini and white button mushrooms, with their naturally cupped shape, are ideal for stuffing. I’m a firm believer that the best appetizers take two bites to eat, and these stuffed mushrooms are no exception. Mushrooms that are two inches wide offer the best stuffing-to-shroom ratio.

Because pre-packaged mushrooms often contain a variety of sizes, your best bet for consistently sized mushrooms is the bulk bin. When

buying in bulk

Credit: Photo: Joe Lingeman/Kitchn; Food Stylist: Brett Regot/Kitchn

The Best Stuffing Ingredients

Because mushrooms are the star of the show, you’ll want to fill the stuffing with ingredients that highlight their flavor. You’ll start by sautéing the most mild allium — shallots — with celery and a bunch of fresh parsley, and make sure all ingredients are chopped very fine. A splash of dry white wine is useful for scraping the caramelized brown bits from the bottom of the pan and for adding bright, citrusy flavor. Don’t forget to stir in a pair of cheeses — mild and melty mozzarella and salty Parmesan work well here.

Credit: Photo: Joe Lingeman/Kitchn; Food Stylist: Brett Regot/Kitchn

Key Steps for Stuffed Mushrooms

  • Season the stuffing and the mushrooms. Of course you’ll add salt and pepper to the stuffing, but don’t forget to season the mushroom caps, too! Drizzle the cleaned caps with oil and sprinkle with salt and pepper. Gently toss with your fingertips so the caps don’t break.
  • Panko breadcrumbs are better than fresh. No stuffing is complete without a bit of breading. Tender, fresh breadcrumbs might feel festive and fancy, but the extra effort of grinding the crumbs isn’t worth it here. Reach for a box of crackly panko breadcrumbs. Their airy texture lightens the stuffing, giving each baked cup a gold and crunchy cap.
  • Bake on a baking sheet. Mushrooms can give off a lot of moisture, and nobody wants a water-logged appetizer. Moisture evaporates more readily from a rimmed baking sheet than a high-sided baking dish, giving the mushrooms opportunity to brown rather than steam. Additionally, it is easier to add an extra mushroom or two to a baking sheet than to squeeze them between the sides of the dish.
Credit: Photo: Joe Lingeman/Kitchn; Food Stylist: Brett Regot/Kitchn
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Here's how to make the very best stuffed mushrooms.

Stuffed Mushrooms

Easy, cheesy stuffed mushrooms are the perfect party appetizer.

Prep time 40 minutes

Cook time 20 minutes

Makes 24

Nutritional Info


  • 24

    (2-inch wide) cremini or white button mushrooms (about 1 pound)

  • 3 tablespoons

    olive oil, divided

  • 3/4 teaspoon

    kosher salt, divided

  • 1/2 teaspoon

    freshly ground black pepper, divided

  • 2

    small stalks celery

  • 1

    small shallot

  • 1/4 cup

    chopped fresh parsley leaves

  • 2 ounces

    whole-milk low-moisture mozzarella cheese, shredded (about 1/2 cup)

  • 1 ounce

    Parmesan cheese, grated (about 1/4 cup)

  • 1/4 teaspoon

    garlic powder

  • Pinch red pepper flakes (optional)

  • 1/4 cup

    dry white wine or low-sodium vegetable broth

  • 1 cup

    panko breadcrumbs

  • 1

    large egg


  1. Heat the oven to 350ºF. Arrange a rack in the middle of the oven and heat the oven to 350°F.

  2. Clean the mushrooms and remove the stems. Gently wipe 24 large mushrooms with a paper towel or clean kitchen towel to remove any dirt. Remove the stems by holding the cap in your hand and gently wiggling the stem back and forth until it releases. Reserve the stems.

  3. Remove the gills. Use a spoon to gently scrape out and discard the mushroom gills to make room for the stuffing.

  4. Toss the mushroom caps with oil, salt, and pepper. Place mushroom caps in a large bowl and gently toss with 2 tablespoons of the olive oil, 1/4 teaspoon of the kosher salt, and 1/4 teaspoon of the black pepper, making sure not to break the mushrooms. Arrange the mushroom caps stem-side up on a rimmed baking sheet.

  5. Prepare the vegetables and cheese. Coarsely chop the mushroom stems (about 1 1/4 cups). Finely chop 2 small stalks celery (about 1/2 cup) and 1 small shallot (about 2 tablespoons). Chop until you have 1/4 cup finely chopped parsley leaves. Shred 2 ounces mozzarella cheese (about 1/2 cup) and grate 1 ounce Parmesan cheese (about 1/4 cup).

  6. Cook the stuffing. Heat the remaining 1 tablespoon olive oil in large skillet over medium-high heat until shimmering. Add the celery and shallot and cook until tender, about 3 minutes.

  7. Add the chopped mushroom stems to stuffing. Add the mushroom stems, 1/4 teaspoon garlic powder, a pinch red pepper flakes, if using, the remaining 1/2 teaspoon kosher salt, and the remaining 1/4 teaspoon black pepper.

  8. Cook until mushrooms brown. Cook until the liquid evaporates and the mushrooms begin to brown, about 10 minutes.

  9. Deglaze the pan. Add 1/4 cup white wine or vegetable broth and cook until the liquid evaporates, 1 to 2 minutes.

  10. Add herbs and breadcrumbs to the stuffing. Remove the pan from the heat and stir in the parsley and 1 cup panko breadcrumbs.

  11. Whisk eggs and cheese together. Whisk the mozzarella cheese, Parmesan cheese, and 1 large egg together in a large bowl.

  12. Add egg mixture to the stuffing. Add the breadcrumb mixture and stir to combine.

  13. Stuff the mushrooms. Divide the filling between the mushroom caps (about 2 teaspoons per mushroom). The filling may mound up, but press it down to fill the cavity.

  14. Bake the mushrooms for 20 to 25 minutes. Bake until the mushrooms are tender, the filling is hot, and tops are golden brown, 20 to 25 minutes.

Recipe Notes

Make ahead: Mushrooms can be stuffed up to 1 day in advance and refrigerated. Add 2 to 3 minutes to the baking time to ensure a golden and crisp filling.

Storage: Refrigerate leftovers in an airtight container for up to 4 days.