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Stuffed mushrooms are one of those recipes that is ideal for every party situation you might have coming up.
To me, this appetizer makes me think of the holiday gatherings that my grandparents would host every year in December. You know, that time between Thanksgiving and Christmas when everyone plans multiple gatherings to celebrate with friends.
This is one of those appetizers that might pop up at all sorts of occasions, from weddings to holiday parties, backyard summer gatherings to last minute dinner parties.
I mean, they are so simple to make and you can throw them together ahead of time if you need to. It’s one of those rare recipes that tastes great fresh out of the oven, or after they’ve had some time to sit at room temperature for a little bit.
You can even freeze them and cook them up later. I’ll share more details on that at the end of this article, so keep reading!
The thing about this type of appetizer is that it tends lack something in terms of variety. I mean, once you’ve had one stuffed mushroom, you’ve tasted them all, am I right?
I’m here to tell you that you are WRONG!
This new stuffed fungi recipe is here to totally blow away everything you thought you knew about the traditional party app.
First, it will appeal to meat-eaters and vegetarians alike, as the savory flavor of the mushrooms satisfies that craving for something umami-rich and hearty, without any meat.
Next, this recipe packs in the cheese in all of the best possible ways. There is this soft and creamy garlic cheese spread inside the caps, and the breadcrumbs are also mixed with some Romano cheese for a salty and rich double-punch of flavor.
Finally, these little caps are topped off with some freshly chopped tomatoes. The acidity of the tomatoes contrasts with the creamy filling, giving you an extra burst of freshness that heightens the flavor of the herbs that are in there as well.
When you pop one of these into your mouth, followed by another and maybe just one more, you’ll experience an explosion of flavors and textures.
The soft cheese with sauteed mushrooms melts on your tongue in the best way. Then you get the crunchy breadcrumb and cheese topping that’s finished with freshly diced tomatoes.
It really is a unique take on the classic version that will impress whatever guests come your way. Or you can pull out this recipe any time that you want to treat yourself with something truly spectacular.
Are you craving this dish yet? Make it ASAP!
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Simple Stuffed Mushrooms with Cheese and Breadcrumbs
- Total Time: 50 minutes
- Yield: 4 servings 1x
Description
For a different take on stuffed mushrooms, this is the best party recipe. Not only are these little bites super tasty, they are incredibly simple to make.
Ingredients
- Cooking oil spray
- 20 large button mushrooms with stems attached*
- 1 cup Italian breadcrumbs
- 2 tablespoons extra virgin olive oil
- 1/2 medium white onion, finely minced (about 1/2 cup)
- 1 large bay leaf
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 large cloves garlic, finely minced
- 2 teaspoons chopped fresh basil leaves, divided
- 1/2 cup grated Romano cheese, divided
- Juice of 1/2 lemon (about 1 tablespoon)
- 10 ounces soft garlic herb cheese, room temperature
- 2 medium-sized Roma tomatoes, seeded and diced (optional)
Instructions
- Preheat oven to 350˚F. Lightly grease a shallow 9-by-11-inch baking pan with cooking spray.
- Don’t forget to read our best methods for prepping your fungi before you get started on this recipe, for detailed tips! Prepare the mushrooms by rinsing them well under cold water. Rub off any dirt, and gently pop out the stems. Pat the caps and stems dry with paper towels.
- Arrange the whole mushroom caps upside-down in the prepared baking pan, in an even layer. Roughly chop the mushroom stems and set aside.
- Add breadcrumbs to a dry frying pan over medium heat. Toast evenly, being careful not to burn them. Remove pan from heat and transfer to a small bowl. Set aside.
- Add 2 tablespoons olive oil to the same frying pan over medium-high heat. Once the oil is hot, add onions, bay leaf, salt, and pepper. Saute until the onions are softened and cooked through, stirring constantly, about 2 minutes.
- Stir in garlic and 1 teaspoon freshly chopped basil, cooking until fragrant, about 30 seconds to 1 minute. Reduce heat to medium-low.
- Stir in toasted breadcrumbs and 1/4 cup Romano cheese. Stir in lemon juice and mushroom stems. The mixture will be dry at first, but then it will moisten up as the mushrooms release their liquid. Continue to cook and stir until the mixture holds together, about 5 minutes. Remove from heat and discard bay leaf.
- Add mixture to a medium bowl and set aside to cool slightly.
- Divide the soft cheese equally between each mushroom cap, filling each nearly to the top.
- Spoon the breadcrumb mixture evenly on top of each. Use the spoon to pack and shape each neatly. They will be mounded on top, kind of like an ice cream cone.
- Sprinkle with remaining Romano cheese.
- Bake, uncovered and in the center of the oven, for 15-20 minutes. The mushrooms should no longer be white and the topping should be browned.
- Let cool for a minute or two in the pan before transferring to a serving platter. Garnish with remaining freshly chopped basil and tomatoes.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Vegetarian
- Method: Oven
- Cuisine: Appetizers
Keywords: mushroom, breadcrumbs, cheese
Cooking By the Numbers…
Step 1 – Prep Vegetables, Chop Basil, Juice Lemon, And Measure Remaining Ingredients
Peel and finely mince half of a medium white onion, using a sharp knife and sturdy cutting board. You should have about 1/2 cup total.
Peel and mince two cloves of garlic. Make short work of this by using your garlic press.
Chop enough basil leaves until you have 2 teaspoons total.
Juice half of a lemon, and discard any seeds. You should have about 1 tablespoon of juice.
Seed and dice two Roma tomatoes. If you’re not a big fan of tomatoes, this ingredient is optional. If you can’t find nice Romas at the grocery store, tomatoes on the vine or cherry or grape tomatoes make a tasty alternative.
Preheat your oven to 350˚F. Place oven rack in the center of the oven. Use cooking oil spray to lightly grease a shallow 9-by-11-inch baking pan.
For the flavored soft cheese, I like to use Boursin with garlic and fine herbs, like this one that is available on Amazon.
Boursin Cheese with Garlic and Fine Herbs, available on Amazon
As alternatives, you could also use garlic and herb chevre, garlic herb cheese spread, or even a dip. As long as it is soft and cheesy, it should be a hit in this recipe. If you have the time, try combining softened unflavored chevre with your own mix of minced garlic and fresh herbs.
When you are selecting your mushrooms, choose the largest ones available. Try to pick them out of the bins yourself rather than choosing a pre-packed option if you can, and look for whiter ones with no blemishes and tight caps.
Measure out the remaining ingredients, so they will be ready to go when you need them.
Step 2 – Prep Mushrooms
Rinse the mushrooms under cold water, and rub off any dirt. Gently pop out the stem from each, then pat the mushrooms and stems dry with paper towels.
Once they’re dry, place the whole caps in the prepared pan in an even layer top side down, so they are ready to be filled. Chop the stems finely and set them aside.
Step 3 – Toast Breadcrumbs
Place a dry frying pan over medium heat. Add the breadcrumbs to the pan and toast them evenly, stirring occasionally for about 2-3 minutes. Be careful not to burn them.
Remove the pan from the heat and transfer the breadcrumbs to medium-sized bowl.
Step 4 – Cook Filling
Add 2 tablespoons olive oil to the same pan and place it over medium-high heat. Once it’s hot, add the onions, bay leaf, salt, and pepper (freshly cracked is best). Stir to combine.
Cook until the onions are softened and cooked through, stirring constantly for about 2 minutes.
Stir in the garlic and 1 teaspoon of chopped basil. Cook until fragrant, about 30 seconds to 1 minute. Reduce heat to medium-low.
Stir in the toasted breadcrumbs and 1/4 cup Romano cheese. Stir in the lemon juice and mushroom stems.
Continue to cook and stir until the mixture holds together, for about 5 minutes. Note that the mixture will be dry at first, and then it will moisten as the mushrooms cook and release their liquid.
Remove the pan from the heat and discard the bay leaf. Transfer the mixture to a medium-sized bowl and set it aside. (You can use the same bowl that you put the breadcrumbs earlier in if you want, to save on dishes!)
Loving this filling? Use it to make a vegetarian version of our Stuffed Italian Artichokes!
Step 5 – Stuff
Divide the soft cheese equally between each cap. This will fill each nearly to the top.
Spoon the breadcrumb mixture on top of each cheese-filled mushroom. Use a spoon to mound the tops into a neat, uniform shape.
Sprinkle with the remaining Romano cheese.
Step 6 – Bake
Bake uncovered in the center of the oven for 15-20 minutes. The topping will be browned and the mushrooms will no longer be white.
Remove the pan from the oven and allow to cool in the pan for about 1-2 minutes before arranging on a serving platter. Garnish with the remaining basil and tomatoes.
Can I Make These in Advance?
You can definitely make these stuffed mushrooms in advance.
All you have to do is cool the filling to room temperature before stuffing, and then pack them up in airtight containers.
Then you can throw them in the freezer to have on hand for your upcoming party, last minute potluck, or whenever you are in the mood for a special homemade snack.
When you are ready to cook them, add about 10 minutes of cooking time, because they can be cooked directly from the freezer.
You can also bake them through, cool, freeze, and reheat them. To reheat from frozen, place them on a baking sheet and bake at 350˚F for about 10 minutes, until heated all the way through.
Do you want more party appetizers to bust out for your upcoming gathering? Try these classics:
What occasion will you make these stuffed mushrooms for? Tell us in the comments below. And be sure to come back to rate the recipe once you try it!
Photos by Meghan Yager, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published on August 21, 2014. Last updated: June 30, 2020 at 10:04 am. With additional writing and editing by Allison Sidhu.
Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.
About Meghan Yager
Meghan Yager is a food addict turned food and travel writer with a love for creating uncomplicated, gourmet recipes and devouring anything the world serves up. As the author of the food and travel blog Cake 'n Knife, Meghan focuses on unique foodie experiences from around the world to right at home in your own kitchen.
I never ate veggies before (a cucumber once in a while), but I started eating mushrooms when i was pregnant. (It was during my pregnancy I decided to start eating better). I usually eat button mushrooms (I think that’s their name) in omelets, pizza (homemade of course), sauce, etc. I have never had mushrooms like these but they look absolutely AMAZING. I showed my partner, who doesn’t eat them at all, and he said he’d be willing to try them too. 🙂
I can’t believe you never ate veggies, then went straight on to the mushrooms, but good on you. Too many people seem to have an aversion to mushrooms, I love them.
This is an interesting recipe thanks, I will give it a try and I am already thinking about what variations I can make.
My little brother really loves stuffed mushrooms, with or without cheese. I eat them only when they have extra goodies, like Lynne’s delicious recipe.
I agree with PhilA, some people are turned off by the growing methods (rotten wood and poop). I try not to think about how they are grown when I am eating them. When I serve my brother this recipe, it will definitely score some points with him.
Kael,
Hahaha, I never thought of that. I always had beautiful images of people in the forrest gathering mushrooms. I think most compost for growing things has some unsavory ingredients but as long as the finished product is healthy and delicious I think we can be safe eating it. Just wash everything well.
PhilA,
I always considered mushrooms sort of neutral and something anybody would try, not something exotic but perhaps because there are so many different types, some strong, some soft in flavor, that may be why. I grew up eating them so I never really gave it a thought. Good luck on your variations!
thatnewmommy,
Oh your really missing out! There are so many great recipes with vegetables and we have many here so I hope you try more than just this one. I am happy your partner is up for trying this stuffed mushroom recipe as well. It is always difficult when your partner does not want to try something and you do. Please let us know how it goes.
These stuffed mushrooms are absolutely amazing! To make garlic cheese, I blended garlic cloves into cream cheese with a food processor. I also substituted gluten free bread crumbs. Thanks for the recipe!
Giovanna,
Gluten free version, nice! There are so many people allergic to gluten, this is nice to know it turned out wonderful with gluten free bread crumbs. Did you caramelize the garlic? I just thought of that, wow, how delicious!
That’s a really great idea to substitute with the gluten free breadcrumbs. Great to remember for when my friends come over as one of them is allergic to gluten. Thanks for the tip.
I love mushrooms, specially the big and juicy kind. I’ve never stuffed them though, but this look so good, maybe I’ll have to try. I hope I don’t make a mess instead, haha.
secretgoldfish,
That is what big and juicy mushrooms are for, stuffing! Have fun!
I love stuffed mushrooms, I like to add a risotto mix inside and then garlic breadcrumbs on top. Sometimes I use up left over veggies and and stuff them too rather than make a pasta dish with them.
Bella,
Sounds delicious!
I haven’t eaten a whole lot of stuffed mushrooms. Your recipe sounds like what I’d thought most were. What are you doing differently?
torreyy,
I think what makes them different is that they have a lot of ingredients instead of just a few and definitely the tomatoes.
Interesting! But I haven’t eaten or tried this one. What I only got is stuffed tomato but I got to give it a try as well. I think this one must be juicier and cheesy!
RissMe,
These are completely different than stuffed tomatoes, although stuffed tomatoes are delicious as well. The texture of cooked mushrooms combind with the cooked garlic and other ingredients are out of this world. The cheese definitely adds another dimension to the whole experience.
I love mushrooms, especially when they’re stuffed. Lucky for me, most of my friends say they don’t like them so if I make these for a party or potluck I often get to eat more than my share. I don’t mind! Mushrooms are one of those foods I think some adults hated when they were kids and they never grew out of that line of thinking. I had this problem with Brussels sprouts; I thought they were disgusting until I grew up and realized my mother had been feeding me mushy ones out of a can. Mushrooms are wonderfully delicious, especially stuffed like your recipe. I encourage all who feel apathetic about mushrooms to give it another shot 🙂
meteredlines,
Hahaha, that’s really funny and quite a clever plan you have! I agree, I think well prepared mushrooms can be enjoyed by all and often overlooked which I did not really realize until I started reading the comments.
Your recipe looks amazing. I’m gonna have to share this recipe with my mother-in-law. She makes stuffed mushrooms every chance she gets. We had some tonight when we were over at her house and they were good but I think she needs to try this variation out.
Thank you kimberwoof! I think you and your mother in law will have fun trying out a new stuffed mushroom recipe. Let us know how she likes it.
I like the garlic cheese or alouette in this. In the past I’ve used a garlic aioli, but the cheese tucked away under the stuffing sounds lovely! I’ll add this as a take along for a dinner I’m going to this weekend =)
Gliss,
Nothing like garlic anything with mushrooms, they are a magical combination. The guests at the dinner are going to love these. I bet they are the first to disappear. 😉 Have fun!
I never had them like this yet, I’m glad to be following your blog. I am trying to keep our calories low at this time of year as we’re looking forward to the Thanksgiving celebrations approaching soon, so these look like a great alternative, perhaps with saffron rice. mmm…
allaballa,
These stuffed mushrooms are great at holiday gatherings as well as any family gathering. I love rice, a lot, but mushrooms are always something a little different. A little more exotic. 😉
Yes, you’re right… A lot of people make stuffed mushrooms now. It’s interesting because when I was growing up, I never saw them. Now, I see them being served at most parties I go to. Even my aunt has her own recipe. Anyway, your bay leaf and garlic cheese is definitely a unique twist.
springbreeze,
Thank you and yes, I do believe they are in fashion right now.
I have never been a fan of mushrooms but am DYING to try this recipe! All of the ingredients look like they go together so well. This is definitely going to be the appetizer of our family dinner this week and I honestly can’t wait to give it a go! I have thought about trying stuffed mushrooms for years since I like the concept but just had never came across a recipe that made me crave it enough to try – well THIS did!
megankl,
Hahhaha, good! Soon you will be a mushroom addict. So many ways to use them. Please let us know how you like them when you make them. Enjoy!
What a fantastic looking dish. I have to say that I could tweak this recipe a million ways and please some picky eaters in the family that are not too keen on mushrooms. Thank you for a wonderful recipe. Thanks!!
I just wanted to update and say I tried these with my family last night and they are ABSOLUTELY delicious! There were no more leftovers and we weren’t even hungry for our meal last night because we killed the whole pan of them. lol. I can’t wait to try more of your recipes!
I’m sad to say that I’m the only one in this house that likes mushrooms. I’ll have to get my daughter and her family over here, before I can make them. She loves them too.
I was actually looking for an appetizer that I can make for my husband and I, but this caught my eye. It looks so great. I’m glad to hear that you tried it and had success.
I’m so glad to hear that your family loved them. I’m a bit hesitant to serve them to my family because they aren’t really big fans of mushrooms, but I’m hoping to win them over with this particular recipe. Wish me luck!
My father isn’t crazy about fruits or vegetables, and I’m trying to get him to eat more of them. I’ll have to convince him to let me make this for him one night, since this looks like a good recipe to start him on. I noticed that the mushrooms have a lot of calories and that they’re meant to serve as an appetizer, but I would imagine that the mushrooms would still go well with a salad, some roasted vegetables, and a piece of chicken. I love the idea of using garlic cheese, too. This looks fantastic.
These sound really good and simple to make as well. I have made a lot of appetizers over the years but I have never made stuffed mushrooms. I just might make these for Thanksgiving this week!
After an aunt of mine decided to do a horror movie on cooking mushrooms that had everyone at the table dishing out disgusting looks at each other and wondering when it would all end, i had it with mushrooms! Just reading this page had me frowning first and casting off skeptic looks and feelings…due to bad memories etched in the back of my mind but you know what am going to follow this whole recipe religiously and i’m optimistic that i’ll view mushrooms in a different light 😉
These look wonderful. I’ve never actually made stuffed mushrooms before – I tend to order them at restaurants but not use them at home. I love the Allouette idea too. I bet that just melts down into almost a sauce. I think I might have to actually make these as a side dish because I think I would eat way more than just for an appetizer.
I have to admit, I absolutely hate mushrooms but I have never had them prepared this way. And after seeing the picture and even reading your method on how to prepare them I am definitely to try mushrooms again. I am crazy about bread crumbs and I think the lemon juice will give it some kick. You might just make a mushroom lover out of me!!!
My dad’s favourite brunch item! He used to serve stuffed mushrooms with ciabata bread and fresh tomatoes. Seeing them here made all nostalgic. These look absolutely delicious and I can’t wait to try them myself.
The picture looks fabulous! I’m just a bit unsure about the part about preparing the mushroom by rinsing them. Rinsing mushrooms is not actually a good idea because mushrooms absorb water very fast, this is why people make brushes for mushrooms, or just “peel” them.
Other than this, it looks fabulous, I’ll say it again! I’m a bit intimidated by recipes that mention that nothing can be changed though.
This is a recipe to live for! It seems so delicious, and not difficult to do. I make a mean(delicious) garlic tofu cheese that will be perfect to use. It really helps to know the right seasons to use for this. Like the bay leaf, I have only ever used in soup and beans, so I would have never known. Mushrooms are so great in a vegan diet anyway, because they have substance, flavor and a meaty texture.
That looks absolutely fantastic. I LOVEEE mushrooms. No idea on where to get Romano cheese (today’s the 1st I’m hearing of this cheese lol) so I’m gonna substitute some mozzarella and see how it goes. Great post.
It looks delicious , but a recipe that says nothing can be altered is a bit of a throwback, especially for us with allergies. I don’t eat either dairy (milk in any form from cow) or gluten,so I I should give this a try I would have to alter those things.
Sadly haven’t found a good substitute for cream cheese yet that does not contain soy.
I will forward this recipe to my friend who loves mushrooms and also eat dairy and gluten. It seems like a very good recipe to break the ice with mushrooms that look like mushrooms too.
Mushrooms aren’t a regular part of my diet, but I do enjoy them on occasion. Especially when they look as delicious as these! I don’t think I’ve had a stuffed mushroom in my life, come to think of it. Usually just smaller chopped mushrooms in certain dishes. I’d love to try this recipe out at some point. I should also forward it to a friend who has better access to fresh mushrooms than I do.
I haven’t made mushrooms in quite a while, and I like the idea of making these as an appetizer. I’ll have to look around for soft garlic cheese, since I’m not familiar with that, but I assume it means a soft garlic infused or flavored variety of cheese. Other than that and the mushrooms, these are ingredients I usually have on hand, so this should be fairly easy to make.
These must taste great. Mushrooms made this way will be really juicy I would think. Extensive directions but I am thinking it is going to be worth it. I could probably eat about a dozen of these in one sitting.
I absolutely love this food! My mom used to make it for us when we were little and first, I didn’t really like the mushrooms but then I got used to them and started loving them! My boyfriend is a vegetarian, so it’s a great food to make for dinner for him:) The recipe I know is slightly different so next time, I will try out your recipe!
Those look so tasty! I love mushrooms. I only ever ate them inside toasts.
I just found out that mushroom are good for a diet – I guess not in this particular case, but yeah.
Do you know any diet dish ideas with mushrooms?
I was just saying I wanted to make stuffed mushrooms for Christmas. My mother-in-law gave me her recipe, but these sound way too good to pass up. Now to just address the fact that she’ll notice they aren’t hers, lol.
I love that you use fresh tomato! I could put tomato in anything, even when I’m not pregnant, but when I am? I probably eat tomato three times a day.
Stuffed mushrooms are a regular on the weekly menu in our household, but I’ve never tried this variation before. I usually just fill mine with ricotta, chopped spinach, and a little bit of mozzarella, but the mix of garlic cream cheese, tomatoes, and romano cheese sounds really yummy! I’ve never heard of including the mushroom stems in the filling either, it sounds like a good way to keep everything nice and moist.
Mushrooms have always been one of my staple foods ever since I was little, I am super excited about trying this recipe. I do have a question though, on the cheese is there one brand that you use or can I just use any kind? I know that sometimes there are just brands that make the dish perfect.
I have always wanted to grow mushrooms myself, since I love them so much. Last year when my husband and I were in Branson, MO, we visited a farm and they were growing them on rotting oak logs. They explained how they did it and it was quite interesting.
These are among of my favorite vegetables, I can’t seem to have enough of them but now that I’m reading this recipe, I feel like I’ve been missing out a lot! By reading the list of the ingredients, I’ve realized that I was stuffing them in the wrong way, this sounds much more flavorful. The soft garlic cheese and the grated Romano cheese are really a great addition and I can’t wait to try them out, thank you!
I don’t even have to try these to know that they’re going to be great! Like everyone else I make my own version of stuffed mushrooms too, but nothing that sounds close to this. I make a quick pan fried version that requires very little imagination. 😛 The basil and tomatoes are conspicuous in their absence. Next party I’ll have to try these out and hand them round at cocktail time. Thanks for the great recipe!
Quite a few of my favourite things are wrapped up in this recipe – garlic, cheese, lemon, tomatoes, mushrooms – so I will definitely be making this. You could also use the large, flat cap mushrooms, for a variation on the theme, great to serve as a starter or even a light supper dish.
Well whenever I see the use of garlic cheese in the list of ingredients, my interest generally spikes up, so needless to say I was glad to see that here. I always get a good laugh at these delicious mushroom recipes because I absolutely hated mushrooms when I was kid. Now though, they are probably on of my favorites, depending on how they are prepared, and it is just funny how life works sometimes. Thanks for sharing this, and this is certainly something that I will keep around.
I have always loved mushrooms. I particularly love stuffed mushrooms and this is a great new take on the recipe that my mother used to make for us. I also love the garlic cheese. I am a fan of anything garlicky. Thank you for sharing this recipe.
Can you tell us more about the second ingredient? Is there a specific brand that would work best here or a certain store that is a good place to get this? I haven’t had much luck finding something that I thought would work well (just like the Kraft stuff in the little glass jar).
This sounds so yummy, but I don’t want to mess it up, since you said to follow precisely. I can’t wait to have some of these. Yum.
Great recipe. It looks really scrumptious. I’ve never actually made stuffed mushrooms before, I’ve only ever had them in restaurants, but I can’t wait to try this particular recipe out. It looks easy enough for even a newbie like me to create successfully. Thanks for sharing it.
I don’t see onions listed in the ingredients – how much & what type of onion?
Thanks for catching this error, Judy! We have updated the recipe.
These are the bomb! Super tasty.
★★★★★
I made a batch of these and they got destroyed by the fam! Really easy to make too!
★★★★★