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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.
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!Print
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.
- 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)
- 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.
- 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 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.