If you are looking for a delightful appetizer that brings together fresh herbs, creamy cheese, and earthy mushrooms in every bite, this Stuffed Mushrooms with Herbs and Cheese Recipe is about to become your new favorite. These bite-sized treasures burst with savory flavors, combining the richness of cream cheese and Parmesan with the fresh zest of parsley and thyme. Whether you’re hosting a cozy dinner party or want a comforting snack, this recipe turns humble mushrooms into an irresistible treat that is as visually appealing as it is delicious.
Ingredients You’ll Need
The magic behind these stuffed mushrooms lies in a handful of simple yet essential ingredients. Each element plays a crucial role: mushrooms provide the tender base, the cheeses add luscious creaminess and meltiness, the herbs bring bright, fresh notes, and a touch of garlic and olive oil tie it all together beautifully.
- 16 large white or cremini mushrooms (stems removed): Choose firm mushrooms for the best stuffing cups and texture.
- 2 tablespoons olive oil: Adds a fruity richness to sauté the stems and garlic.
- 2 cloves garlic (minced): Brings a fragrant punch that complements the cheese.
- ½ cup cream cheese (softened): Creates a creamy, smooth filling binding all the flavors.
- ¼ cup grated Parmesan cheese: Offers a nutty, salty depth to the stuffing.
- ¼ cup shredded mozzarella cheese: Adds gooey, melty texture when baked.
- 2 tablespoons chopped fresh parsley: Brightens the filling with a fresh, herbaceous note.
- 1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme: Infuses the dish with earthy, slightly floral depth.
- ¼ teaspoon salt: Enhances all the savory flavors.
- ¼ teaspoon black pepper: Adds a subtle kick and warmth.
- 2 tablespoons breadcrumbs (optional, for topping): Provides a crispy, golden finish if desired.
How to Make Stuffed Mushrooms with Herbs and Cheese Recipe
Step 1: Prep the Mushrooms
First things first, preheat your oven to 375°F and lightly grease your baking dish so the mushrooms don’t stick. Gently clean your mushrooms using a damp paper towel — avoid rinsing to keep them from getting soggy. Remove the stems carefully and set aside for the filling. These little cups of mushroom are going to hold all that cheesy goodness, so treat them with care.
Step 2: Cook the Mushroom Stems and Garlic
Next, finely chop the reserved mushroom stems and heat your olive oil in a skillet over medium heat. Toss in the chopped stems and minced garlic, sautéing for about 3 to 4 minutes until they soften and the kitchen fills with that wonderful garlicky aroma. This step builds the flavor foundation, making sure every bite is bursting with savory goodness.
Step 3: Make the Filling
Once your sautéed mixture has cooled slightly, it’s time to bring everything together. In a bowl, mix the softened cream cheese, Parmesan, mozzarella, fresh parsley, thyme, salt, and black pepper along with the cooked stems and garlic. Stir everything until the mixture is smooth and well combined – this luscious stuffing is what will really make your mushrooms stand out.
Step 4: Stuff the Mushrooms
Now for the fun part! Spoon the cheesy herb mixture into each mushroom cap, mounding it slightly for an inviting, generous filling. If you love a bit of crunch on top, sprinkle the optional breadcrumbs evenly over each one to add that perfect golden crust after baking.
Step 5: Bake to Perfection
Arrange your stuffed mushrooms snugly in the greased baking dish and pop them into your preheated oven. Bake for about 18 to 20 minutes or until the mushrooms are tender and the tops have turned a beautiful golden color. Your kitchen is going to smell amazing by this point!
How to Serve Stuffed Mushrooms with Herbs and Cheese Recipe
Garnishes
A sprinkle of freshly chopped parsley or a tiny drizzle of high-quality olive oil can elevate your finished stuffed mushrooms. These simple garnishes add a touch of brightness and a fresh aroma that complements the warm, cheesy filling beautifully.
Side Dishes
Stuffed Mushrooms with Herbs and Cheese Recipe works wonderfully as part of a larger meal. Serve them alongside a crisp green salad, roasted vegetables, or a light pasta dish to round out your menu. For a cozy party spread, they pair perfectly with antipasto platters or charcuterie boards.
Creative Ways to Present
For special occasions, consider serving these appetizers on a wooden board with small toothpicks for easy picking, or arrange them on a vibrant platter dotted with edible flowers. You can even stuff larger portobello caps and cut them into wedges for a more substantial appetizer that feels elegant and hearty.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (though they rarely last long), store them in an airtight container in the refrigerator for up to 3 days. This makes for a quick, delightful snack or an easy addition to your next meal.
Freezing
While freshly baked mushrooms offer the best texture and flavor, you can freeze the unbaked stuffed mushrooms. Arrange them on a baking tray and freeze until solid, then transfer to a freezer-safe container or bag. When you’re ready, bake them straight from frozen, adding a few extra minutes to the cooking time.
Reheating
To reheat, warm your leftovers in a preheated oven at 350°F for about 10 minutes or until heated through. This method helps maintain their delightful texture much better than microwaving.
FAQs
Can I use other types of mushrooms for this recipe?
Absolutely! While white or cremini mushrooms work best for stuffing because of their size and shape, baby portobellos or even shiitakes can be delicious alternatives, giving you slightly different flavors and textures.
Is it possible to make this recipe vegan?
Yes, you can swap out the cream cheese and cheeses for your favorite plant-based alternatives. Use vegan cream cheese, nutritional yeast for cheesy flavor, and vegan mozzarella to keep that melty goodness while staying dairy-free.
What if I don’t like garlic?
You can reduce the amount of garlic or omit it entirely if it isn’t your thing. You could replace it with finely chopped shallots or a pinch of onion powder to maintain some aromatic depth.
Can I add other fillings to the mushrooms?
Definitely! Feel free to get creative by mixing in cooked sausage, sun-dried tomatoes, chopped spinach, or even nuts for extra texture. The Stuffed Mushrooms with Herbs and Cheese Recipe is a great base for all kinds of tasty twists.
How do I keep the mushrooms from becoming soggy?
Make sure not to wash your mushrooms under running water; just wipe them clean with a damp cloth. Also, removing and cooking the stems helps reduce moisture. Baking at the right temperature until the caps are tender but not overcooked keeps them from turning mushy.
Final Thoughts
This Stuffed Mushrooms with Herbs and Cheese Recipe is a true crowd-pleaser that combines simplicity with incredible flavor. I encourage you to try making it soon—whether for a festive gathering or a cozy night in—because these mushrooms offer a perfect little bite of comfort and elegance every time. Once you experience that creamy, cheesy filling paired with fresh herbs inside tender mushrooms, I promise you’ll be hooked!
Print
Stuffed Mushrooms with Herbs and Cheese Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 16 stuffed mushrooms
- Category: Appetizer
- Method: Baking
- Cuisine: Italian-Inspired
- Diet: Vegetarian
Description
Delightful stuffed mushrooms packed with a creamy blend of cheeses and fresh herbs, baked to golden perfection. These Italian-inspired appetizers combine tender mushroom caps with a savory mixture of cream cheese, Parmesan, mozzarella, garlic, and fresh parsley and thyme for an easy yet elegant starter or side dish.
Ingredients
Mushrooms
- 16 large white or cremini mushrooms (stems removed)
Filling
- 2 tablespoons olive oil
- 2 cloves garlic (minced)
- ½ cup cream cheese (softened)
- ¼ cup grated Parmesan cheese
- ¼ cup shredded mozzarella cheese
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Topping (optional)
- 2 tablespoons breadcrumbs
Instructions
- Preheat Oven: Preheat oven to 375°F (190°C) and lightly grease a baking dish to prepare for the stuffed mushrooms.
- Prepare Mushrooms: Clean the mushrooms gently with a damp paper towel and carefully remove the stems. Finely chop the removed stems and set aside for the filling.
- Sauté Mushroom Stems and Garlic: Heat olive oil in a skillet over medium heat. Add the chopped mushroom stems and minced garlic, sautéing for 3–4 minutes until tender and fragrant. Remove from heat and allow the mixture to cool slightly.
- Make Cheese Filling: In a mixing bowl, combine the softened cream cheese, grated Parmesan, shredded mozzarella, chopped parsley, thyme, salt, black pepper, and the cooked mushroom stems. Stir thoroughly until the mixture is smooth and well blended.
- Stuff Mushrooms: Spoon the cheesy herb filling into each mushroom cap, mounding the mixture slightly. For a crunchy topping, sprinkle some breadcrumbs on each stuffed mushroom if desired.
- Bake: Arrange the stuffed mushrooms in the prepared baking dish and bake in the preheated oven for 18 to 20 minutes, or until the mushrooms are tender and the tops are golden brown.
- Serve: Serve the stuffed mushrooms warm, garnished with additional fresh herbs if desired, as a perfect appetizer or side dish.
Notes
- These stuffed mushrooms make a fantastic appetizer or side dish for any meal.
- For extra flavor, try adding chopped sun-dried tomatoes or cooked sausage to the filling mixture.
- You can assemble the mushrooms ahead of time and bake them just before serving to save time.
