A wonderfully savory appetizer (or meatless main) that’s packed with gooey cheese, bold garlic flavor, and tender mushrooms—perfect for parties, casual get-togethers, or a cozy dinner.
Why You’ll Love This Recipe
You’ll love this recipe because the creamy cheese filling paired with garlic and herbs complements the mild, meaty texture of the mushrooms beautifully. It’s simple to pull together, uses affordable everyday ingredients, and bakes up in about 30 minutes for a deliciously indulgent result. Whether you’re entertaining or just treating yourself, these stuffed mushrooms bring comfort and flavor in one easy dish.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
30 fresh mushrooms, stems removed
8 oz (about 225 g) cream cheese, softened
¼ cup grated Parmesan cheese
1 cup shredded cheddar cheese
2 cloves garlic, minced
2 teaspoons dried basil
1 teaspoon dried parsley flakes
⅓ cup seasoned bread crumbs
2 tablespoons butter
Fresh parsley, chopped, for garnish (if desired)
Directions
Preheat oven to 375°F (about 190°C).
Clean the mushrooms by wiping them with a damp paper towel (do not soak them). Remove the stems and place the mushroom caps on a prepared baking sheet (sprayed with cooking spray or lined with parchment paper).
In a large bowl, combine the softened cream cheese, grated Parmesan, shredded cheddar, minced garlic, dried basil, and dried parsley flakes. Mix until smooth and well blended.
Spoon the cheese-garlic mixture into each mushroom cap, filling generously.
In a small microwave-safe bowl, melt the butter. Stir in the seasoned bread crumbs until they are fully coated.
Sprinkle the bread crumb mixture evenly over the filled mushrooms.
Bake for 15-20 minutes, or until the cheese is melted and lightly browned and the mushrooms are tender.
If desired, garnish with freshly chopped parsley before serving.
Swap the cheddar for pepper jack or Swiss cheese for a different flavor profile.
Use baby bella mushrooms or white button mushrooms depending on your preference.
Add finely diced jalapeño for a bit of heat, or sprinkle with crushed red pepper flakes.
Mix in chopped mushroom stems, sautéed, into the filling for added texture and flavor.
Use garlic croutons instead of bread crumbs for a crunchier topping.
Storage/Reheating
Store any leftover stuffed mushrooms in an airtight container in the refrigerator for up to 2-3 days. To reheat, place them on a baking sheet and bake at 375°F (about 190°C) for 10-15 minutes or until heated through.
FAQs
1. Can I use a different type of mushroom?
Yes — baby bella (crimini) or white button mushrooms both work well. Just adjust size so they’re similar for even cooking.
2. Can I prepare these ahead of time?
Absolutely. You can assemble the mushrooms, cover and refrigerate (skip the bread crumb topping until just before baking). When ready, add the topping and bake, adding a few extra minutes if cold.
3. Can I freeze them?
You can freeze un-baked stuffed mushrooms (assembled but before baking). Wrap well and freeze. When ready, bake from frozen and add a few extra minutes to cook through. Texture may vary slightly.
4. Are these vegetarian?
Yes — this recipe is vegetarian friendly (contains no meat). Just ensure your cheese and other ingredients meet your dietary preferences.
5. Can I make them vegan or dairy-free?
You could try substituting dairy cheeses with vegan cream cheese and vegan shredded cheese, and use a vegan butter substitute. Texture and flavor will differ but it’s possible.
6. What size mushrooms should I choose?
Choose medium-sized caps that are large enough to hold the filling but not so big they take too long to bake. Aim for roughly similar sizes for even cooking.
7. How do I stop the mushrooms from becoming soggy?
Avoid washing mushrooms under water. Instead, wipe them clean with a damp cloth or paper towel. Removing excess moisture helps prevent sogginess.
8. Can I make the filling spicier?
Yes — add finely diced jalapeño, a pinch of cayenne pepper, or red pepper flakes to the cheese mixture for more heat.
9. What can I serve alongside or instead of as an appetizer?
These work well on their own as an appetizer, or you can serve them alongside a salad, soup, or as part of a larger vegetarian spread. They also work as a side dish to grilled vegetables or pasta.
10. How can I make them gluten-free?
Replace the seasoned bread crumbs with gluten-free bread crumbs or finely crushed gluten-free crackers. Ensure all other ingredients (cheese, butter, etc.) are certified gluten-free.
Conclusion
These Cheesy Garlic Stuffed Mushrooms deliver a joyful combination of tender, flavorful mushrooms and a rich, melty cheese filling with garlic and herbs. Easy to prepare, crowd-pleasing, and adaptable for different dietary needs—whether you’re hosting guests or enjoying a meatless meal yourself, this recipe will satisfy.
Savory and creamy stuffed mushrooms filled with garlic herb cheese and topped with a crunchy breadcrumb crust—perfect for entertaining or a cozy appetizer.
Ingredients
30 fresh mushrooms, stems removed
8 oz (about 225 g) cream cheese, softened
1/4 cup grated Parmesan cheese
1 cup shredded cheddar cheese
2 cloves garlic, minced
2 teaspoons dried basil
1 teaspoon dried parsley flakes
1/3 cup seasoned bread crumbs
2 tablespoons butter
Fresh parsley, chopped, for garnish (optional)
Instructions
Preheat oven to 375°F (190°C).
Clean the mushrooms by wiping with a damp paper towel. Remove stems and place mushroom caps on a prepared baking sheet lined with parchment or sprayed with cooking spray.
In a bowl, combine cream cheese, Parmesan, cheddar, garlic, basil, and parsley. Mix until smooth.
Spoon the cheese mixture into each mushroom cap, filling generously.
Melt butter in a microwave-safe bowl. Stir in seasoned bread crumbs until coated.
Sprinkle the buttered bread crumbs evenly over the filled mushrooms.
Bake for 15–20 minutes, or until mushrooms are tender and the cheese is golden and bubbly.
Garnish with chopped fresh parsley if desired and serve warm.
Notes
Choose similarly sized mushrooms for even cooking.
Add chopped sautéed mushroom stems to the filling for extra flavor and less waste.
For a gluten-free version, use GF bread crumbs or crushed gluten-free crackers.
Can be assembled ahead and refrigerated, just add breadcrumbs before baking.
Great as an appetizer or side dish to pasta or grilled vegetables.
