Simple Stuffed Mushrooms
These savory, cheesy stuffed mushrooms are the perfect appetizer or meal when you want the warm umami flavor of mushrooms!
Need more appetizers to try: Artichoke Parmesan Dip, Loaded Nacho Fries, and cheeseball recipe.
Now for one of my all-time favorite appetizers — these are the perfect bite at the start of a party. This stuffed mushroom recipe is one of my sister Tiffany’s recipes — she introduced it to me in high school and I have loved it ever since.
Super easy and totally delicious, these mushrooms are mouthwatering and irresistible. Honestly I’ve made this for a meal, so ya know to each his own.
So if you are looking for a last-minute, unique appetizer to serve your party guests? The search is over.
These delicious stuffed mushrooms are sure to please your dinner party no matter the occasion.
With the combination of just a few ingredients, you’ll be well on your way to creating a yummy appetizer. The overall calorie count is lower thanks to the recipe calling for light cream cheese (though you can use full-fat cream cheese if you prefer).
You can even substitute spinach for the ham and sausage if your crowd includes vegetarians.
Be sure to use a large baking dish with sides (affiliate link) so your mushrooms don’t roll around or fall off while baking.
Also, liquid will collect on the baking sheet while cooking in the oven. Be sure to carefully drain the excess liquid before serving your mushrooms.
And just like that, in less than 30 minutes, you have an impressive appetizer for your dinner guests to enjoy before diving into the big meal — and you can even prep them ahead of time and store in an airtight container for when you’re ready to heat them up.
Happy Baking!
Variations
- Mushrooms: Use any type of mushrooms you prefer, just be sure the size is what you’re looking for. White button mushrooms, cremini mushrooms, and baby bella mushrooms work well for an appetizer but you can use portobello mushrooms if you want to make it a full meal.
- Sauces: Drizzle a sauce of your choice over top from a zesty marinara to a creamy, bright hollandaise.
- Garlic: Add garlicky flavor with minced garlic cloves or garlic powder.
- Pepper: Sprinkle some ground black pepper into the mixture for a subtle bit of spiciness.
- Panko: Try using panko breadcrumbs for a touch more texture.
- Salt: Bring out all of the flavors of the ingredients by using a pinch of salt.
- Onion: Finely dice onions or use onion powder to add onion flavor.
- Cheese: Use any cheese you want from mozzarella to sharp cheddar or your own favorite variety.
- Meat: Instead of ham or Italian sausage, use another protein like pancetta or ground beef. You can also substitute seafood for the meat, using crab meat instead.
- Pork rinds: Instead of bread crumbs, lower the carbohydrates and make these gluten-free, low carb, and keto — just stir in crushed pork rinds as a binder.
Stuffed Mushrooms
Print Recipe
Ingredients
- 12 oz large stuffing mushrooms
- 6 oz light cream cheese
- 1/4 cup bread crumbs
- 1 egg
- 1/2 cup chopped ham or prepared sausage
- 2 tbsp parsley flakes
- 1/2 cup grated cheddar cheese
- parmesan cheese
Instructions
- Wash mushrooms and remove stems. Place cap up in a large baking dish (with sides). Dice stems finely and saute until cooked.
- Slightly soften cream cheese in microwaveable bowl.
- Add sauted stems and all other ingredients except parmesan cheese. If mixture is too liquidy, add a bit more bread crumbs but make sure you don’t make it stiff.
- Mound mushroom caps with filling. Sprinkle with parmesan.
- Bake at 400 degrees for 12-18 minutes until mushrooms are browned. Drain juice carefully and serve.
And some more photos from another batch because yum!
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Food memories are a big part of our family. We love having a big family party and making great food, or heading to Disneyland and trying all the things. Why not allow food to be a happy part of your life. That is what this blog is about. I hope you enjoy our recipes.
