Is there anything more luxurious than an appetizer of cheesy, stuffed button mushrooms? These delicious mushrooms are always a hit at dinner parties and New Year's Eve celebrations. This recipe is easy and has make-ahead options.
I like my mushrooms crispy like my bacon. And the good thing is: crispy, stuffed mushrooms are actually far easier to make than you probably realize!
With this recipe, it’s as easy as chopping your ingredients, sautéing the mushrooms and onions, stuffing the mushroom caps, and letting them bake until the cheese topping is melted and golden.
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Ingredients
- button mushrooms - Regular button mushrooms are the perfect one-bite size for this recipe. You can also use stuffing mushrooms (sometimes labeled as 'stuffers'), but they are larger so you will need less.
- butter - Butter is used to sauté the mushroom filling. You can use salted or unsalted.
- yellow onion - Yellow onions are great for cooking applications.
- garlic clove - Garlic adds a rich, aromatic flavor that complements the earthy taste of mushrooms. You can check out how to chop garlic here.
- dried herbs - I recommend thyme and oregano.
*Check recipe card for ingredient amounts.
How to Make Stuffed Button Mushrooms
Step 1. Prep the mushrooms. Preheat oven to 375°F. Separate the stems from the mushroom caps. Dice the stems.
Step 2. Fry the mushroom mixture. Heat the butter in a small frying pan over medium-low heat. Add the onions to the pan and fry until soft and golden brown. Add the diced mushroom stems and cook for 4 minutes, stirring often.
Step 3. Add garlic. Stir in the garlic and herbs. Cook for 1 minute. Remove from heat and season with salt and pepper, to taste.
Step 4. Fill the mushroom caps. Fill each mushroom with the stuffing and place them on a baking sheet.
Step 5. Top with cheese. Sprinkle grated Parmesan cheese over each mushroom.
Step 6. Bake. Bake for 20-25 minutes or until the cheese browns a little. Allow to cool a bit before serving the stuffed button mushrooms. Garnish with fresh thyme.
Step 6. Serve. They are ready to serve! There you have it: delectable, crispy stuffed button mushrooms made quick and simple, and who doesn’t love that?
Joss' Tips
- Choose Fresh Mushrooms: Pick button mushrooms that are firm and white.
- Clean Gently: Wipe mushrooms with a paper towel to clean them. Avoid soaking them in water, because they can absorb moisture and you don't want them steaming in the oven.
- Bake Until Golden: Bake until the mushrooms are tender and the stuffing is golden brown and slightly crispy on top for best results.
Make Ahead Instructions
In the Fridge. You can stuff the mushrooms and store them in the fridge (before baking) 1 day in advance. Make sure they are covered well. When it's time to serve, you can take them out of the fridge, pop them onto a baking sheet and into the oven.
In the Freezer. You can freeze stuffed mushrooms before baking for up to 3 months. First, freeze them separately on a baking sheet and then transfer to an airtight container or freezer bag and back into the freezer. You can bake them from frozen, but keep in mind they will need a little more cooking time.
Dishes That go With Stuffed Mushrooms
- If you're serving them with other appetizers and sides, you can try simple salads, creamy soups like potato leek soup, and toast points.
- As for main dishes, they pair well with grilled meats like steak, chicken or pork chops, creamy pasta dishes (such as this delicious lemon basil chicken pasta) and grilled halibut tacos.
- You can also serve them with dips: try aioli, pesto, or hummus.
Recipe FAQs
Make sure the stuffing ingredients are not overly wet to begin with. You can also add a bit of breadcrumbs to the stuffing mixture, bake them at a higher temperature (375°F for this recipe) and avoid crowding the mushrooms on the pan. Reheat in the oven to avoid sogginess.
Store leftover cooked mushrooms in an airtight container in the fridge for up to 4 days.
If you tried this 🍄🟫 Stuffed Button Mushrooms Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!
📋Recipe
Stuffed Button Mushrooms
Ingredients
- 24 button mushrooms - wiped clean
- 2 tablespoons butter
- 1 yellow onion - diced finely
- 1 garlic clove - minced
- 1 teaspoon dried herbs - recommended: thyme and oregano
- ¼ cup Parmesan cheese - grated
- thyme stems - to decorate
- salt and pepper - to taste
Instructions
- Preheat oven to 375°F. Separate the stems from the mushroom caps. Dice the stems.24 button mushrooms
- Heat the butter in a small frying pan over medium-low heat. Add the onions to the pan and fry until soft and golden brown (about 15 minutes). Add the diced mushroom stems and cook for 4 minutes, stirring often.2 tablespoons butter, 1 yellow onion
- Stir in the garlic and herbs. Cook for 1 minute. Remove from heat and season with salt and pepper, to taste.1 garlic clove, 1 teaspoon dried herbs
- Fill each mushroom with the stuffing and place them on a baking sheet.
- Sprinkle grated Parmesan cheese over each mushroom.¼ cup Parmesan cheese
- Bake for 20-25 minutes or until the cheese browns a little. Allow to cool for 5 minutes or so before serving. Garnish with fresh thyme.
Notes
- Clean Gently: Wipe mushrooms with a paper towel to clean them. Avoid soaking them in water, because they can absorb moisture and you don't want them steaming in the oven.
- Store leftover cooked mushrooms in an airtight container in the fridge for up to 4 days.
- Reheat in the oven to avoid sogginess.
- Make ahead instructions:
- Fridge: You can stuff the mushrooms and store them in the fridge (before baking) 1 day in advance. Make sure they are covered well. When it's time to serve, you can take them out of the fridge, pop them onto a baking sheet and into the oven.
- Freezer: You can freeze stuffed mushrooms before baking for up to 3 months. First, freeze them separately on a baking sheet and then transfer to an airtight container or freezer bag and back into the freezer. You can bake them from frozen, but keep in mind they will need a little more cooking time.
Nutrition
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
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