This Cheesy Stuffed Mushrooms recipe delivers lots of melty cheese and garlicky breadcrumbs in meaty baked mushroom caps. Serve the mushrooms as an easy appetizer for a party or as a side dish – either way, they’re guaranteed to disappear FAST!
If I had to name my favorite vegetable for stuffing, it’s the humble mushroom. Pop off the stem and you’ve got the perfect little compartment for filling with deliciousness — and in the case of these Cheese Stuffed Mushrooms, that means a garlic-infused mix of gooey, glorious mozzarella, Parmesan, breadcrumbs, and fresh thyme.
(As you can see from my Mashed Potato & Wild Rice Stuffed Mushrooms and Turkey Wild Rice Stuffed Portobello Mushrooms, I really do love stuffed mushroom recipes!)
Why We ❤️ This Cheesy Stuffed Mushroom Recipe
I can remember making stuffed mushrooms with Mom and my sisters on the farm – they’ve always been one of my favorite appetizers. Here’s why my family loves this recipe:
- Blissfully cheesy. We use two cheeses in this recipe: mozzarella for its superior meltiness and Parmesan because it packs in loads of flavor. Combining a melty cheese with a pungent cheese like Parm gives us the best of both worlds.
- No wasting the mushroom stems. Many stuffed mushroom recipes have you discarding the stems. That’s a shame, because they’re perfectly edible! For my recipe, we sauté the stems with onion and garlic to incorporate them into the filling, for more mushroom-y goodness.
- A make-ahead crowd-pleaser. Stuff the mushrooms in advance, then cook them up for a holiday or game day get-together and watch them disappear FAST. Cheese stuffed mushrooms are irresistible!
What You’ll Need
Many of the ingredients here are items you’re likely to have on hand already, making these cheese stuffed mushrooms a budget-friendly appetizer recipe. Scroll to the printable recipe card at the bottom of the post for exact amounts.
- Mushrooms – I like to use cremini mushrooms (also known as baby bella) because they have more depth of flavor, but feel free to use white button mushrooms.
- Butter – Mushrooms and butter are a match made in heaven. Sautéing the stems in butter adds rich flavor and texture to the filling.
- Onion & garlic – These aromatics infuse the filling with savory flavor.
- Olive oil – For coating the mushrooms.
- Salt & pepper – I recommend using freshly ground black pepper, which has a more assertive flavor than ground pepper from the grocery store.
- Mozzarella – Mozzarella has a mild flavor, but where it really shines is its epic melting abilities. It makes the filling creamy and decadent.
- Parmesan – This cheese adds a sharper, saltier flavor. If you have time, grate your own Parmesan. The flavor and texture are both better that way!
- Breadcrumbs – Another “if you have time” tip — homemade breadcrumbs from stale bread have a fantastic texture. It’s not a must, but it will make these cheese stuffed mushrooms a little extra special.
- Thyme – I incorporate fresh thyme leaves in the filling and garnish. (Use the extra to make Apple Sangria with Bourbon & Thyme, another party favorite!)
How to Make Cheesy Stuffed Mushrooms
Scroll to the bottom of the post for the full recipe card.
- Prep. Preheat your oven to 375°F and wipe the mushrooms clean with a damp paper towel. Pull off the stems and mince them.
- Start the filling. Add the butter to a skillet over medium heat. Once it melts, add the onion and mushroom stems. Cook for 5 minutes, or until the onions are softened, then stir in the garlic and cook for a minute more. Transfer the filling to a bowl and let it cool a bit.
- Season the mushrooms. Add the mushroom caps to an oven-safe skillet. Drizzle them with oil and toss to coat. Arrange them so the cavities are facing up and season with salt & pepper.
- Stuff the mushrooms. Stir the mozzarella, 1/4 cup of Parmesan, breadcrumbs, and thyme into the mushroom stem mixture. Divide the stuffing into the mushroom caps and sprinkle the remaining Parmesan over the tops.
- Bake. Transfer the skillet to the oven and bake for about 20 minutes, or until the mushrooms are tender, the cheese is melty, and the filling is just beginning to brown on top. Garnish with the remaining thyme and serve.
Tips & Variations
Here are a few tips to help you make the best stuffed mushrooms!
- Use large mushrooms. Mushrooms that are 1½” to 2″ diameter are ideal. A larger size makes them easier to stuff, plus the mushrooms will shrink in size when baked.
- Add plenty of filling to each mushroom. I like to stuff the mushroom caps tightly with the filling mixture and then mound a good amount on top. This ensures that there will still be a nice mound of filling in each mushroom, even after the cheese has fully melted.
- Make sure your skillet is oven-safe. A cast iron skillet is your best bet. If you don’t have one, consult your cookware’s owners’ manual or website to be sure if your skillet can go in the oven. Typically, as long as there isn’t plastic on the handle, you’re good, but it’s better to be safe than sorry. Still not sure? Simply bake these mushrooms in a baking dish.
- Grill them on a cedar plank. We also like to light the grill and cook these on a cedar plank. The cedar gives the stuffed mushrooms a wonderful woodsy flavor and aroma.
What to Serve With Cheese Stuffed Mushrooms
- For a side dish: If you’re serving these mushrooms as a side, try pairing them with Garlic Butter Steak Bites, Lemon Pepper Chicken, or Baked Pork Chops & Stuffing.
- For an appetizer: Try other elevated appetizer recipes like Bagna Cauda and Bacon Wrapped Scallops with your cheesy stuffed mushrooms. Or, for game day, you’ll love this Reuben Dip.
How to Store and Reheat Leftovers
- Fridge: Transfer leftover cheesy stuffed mushrooms to an airtight container and refrigerate for 3 to 4 days.
- Freezer: Freeze these mushrooms in an airtight container with parchment paper separating the layers if you need to stack them. They’ll keep for up to 2 months. Thaw them in the fridge before reheating.
- To reheat: Warm leftovers in a 350ºF oven until the filling is heated through completely.
More Stuffed Vegetable Recipes
Cheese Stuffed Mushrooms
Yield: 6 servings
This Cheesy Stuffed Mushrooms recipe delivers lots of melty cheese and garlicky breadcrumbs in meaty baked mushroom caps. Serve the mushrooms as an easy appetizer for a party or as a side dish – either way, they're guaranteed to disappear FAST!
Print
Ingredients
- 24 cremini mushrooms, 1½" to 2" diameter in size is ideal (about 12-14 ounces total)
- 2 tablespoons unsalted butter
- 2 tablespoons minced yellow onion
- 2 tablespoons minced garlic
- 1 tablespoon olive oil
- 1 teaspoon Morton kosher salt
- ½ teaspoon black pepper
- 2 ounces shredded whole milk mozzarella
- ¼ cup + 1 teaspoon grated Parmesan, divided
- 2 tablespoons breadcrumbs
- 1 tablespoon chopped fresh thyme leaves, plus more leaves for garnish
Instructions
- Preheat oven to 375°F.
- With a damp paper towel, brush the mushrooms clean. Remove the stems and finely mince them.
- Melt the butter in a medium skillet over medium heat. Add onion and minced mushroom stems – cook, stirring occasionally, until onions are soft and translucent, about 5 minutes. Then stir in garlic and cook 1 more minute. Do not let the onion and garlic brown. Transfer mixture to a large low wide bowl and set aside to cool.
- Place mushroom caps in a 12" cast iron skillet or other oven-safe skillet. Drizzle olive oil over the top, then toss the mushroom caps gently to coat. Arrange caps cavity-side-up and sprinkle with salt and pepper.
- Once the onion and mushroom stems mixture has cooled, add mozzarella, ¼ cup of Parmesan, breadcrumbs, and thyme, and fold to combine evenly. Divide stuffing mixture between the mushroom caps, pressing the stuffing into the caps and mounding it as needed, to use all of the stuffing mixture. Sprinkle remaining 1 teaspoon Parmesan over the stuffed mushrooms.
- Place skillet in oven and bake for about 20 minutes, until mushrooms are softened, mozzarella is melty, and Parmesan is lightly browned over the top.
- Serve hot/warm, with remaining thyme leaves sprinkled over the top.
Nutrition Information:
Calories: 129kcal Carbohydrates: 8g Protein: 6g Fat: 9g Saturated Fat: 4g Polyunsaturated Fat: 1g Monounsaturated Fat: 4g Trans Fat: 0.2g Cholesterol: 19mg Sodium: 512mg Potassium: 400mg Fiber: 1g Sugar: 2g Vitamin A: 254IU Vitamin C: 3mg Calcium: 106mg Iron: 1mg
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.
Did you make this recipe?Please leave a comment below. And share a photo on Instagram with the hashtag #afarmgirlsdabbles or tag @farmgirlsdabble!
This post was originally published in 2016, then updated in 2024.
I made these for part of our New Year’s Eve dinner and they were absolutely delicious.. thank you ❤️
I love to hear this, Lottie. Thank you so much for coming back here to let me know + rate the recipe. Happy New Year!
Would never have thought to use a plank!!
I could pop at least a dozen of these in my mouth right now! The cedar blank is such a creative way to infuse flavor into the mushrooms!
These look absolutely irresistible. I can only imagine the delicious flavor that plank cooking would impart on these cheesy mushrooms. Yummmm.
Brenda, this is simply brilliant! I truly love the idea of grilling mushrooms on a plank – I can just imagine the flavor!
I am SO in love with the idea of mushrooms on a plank! I’ve only ever done salmon, and I need to try this!
I hope this fall weather sticks around. It’s been gorgeous here in Denver too! Now, these mushrooms perfect for gameday!!
I can’t get enough of the fall weather. Our summers are so insanely humid. It’s literally a breath of fresh air. I wish fall and spring weren’t so painfully brief. These mushrooms look amazing. I love stuffed mushrooms to begin with, but cedar plank grilled? NEXT LEVEL. I also really like that you topped them with Italian breadcrumbs for texture!