Stuffed Mushrooms Recipe (VIDEO)
This Stuffed Mushrooms Recipe is the perfect appetizer for your next get-together. This is also the quickest and easiest way to make stuffed mushrooms. These are stuffed with the best flavors: cream cheese, parmesan, garlic, and crunchy bacon bits. That’s right, I said bacon bits.
We love serving small mushrooms as appetizers, like in our Sausage Stuffed Mushrooms, Chicken Stuffed Mushrooms, and Gouda and Bacon Mushrooms, since they are bite-sized and easy to eat. This simple stuffed mushrooms recipe is a tried and true favorite you’ll love!
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Easy Stuffed Mushroom Recipe
When I sat down to create the Natashas Kitchen Cookbook, I knew I wanted to include a great stuffed mushroom recipe, and this one does not disappoint! Even my kids love this one and it’s always fun to see my teenage son pile these onto his plate when I make them (he’s a real fan of these!).
Most of the recipes in my cookbook are new and not on my blog and I admit it was challenging to keep all of these recipes a secret for the past 2 years (I don’t believe in secret recipes!). I am excited to finally share this special cookbook recipe with you!
These decadent appetizers come together quickly and disappear just as fast. The rich stuffing is perfectly complimented by the earthy mushroom caps. In fact, the baked-to-perfection gooey filling looks so delicious on a serving dish that your guests will barely be able to resist a taste! And they are simple to make and share.
Stuffed Mushrooms Video
See Natasha assemble and bake these delicious cream cheese stuffed mushrooms in minutes. Check out her tip on how to prep the mushrooms in seconds!
Why this will be your go-to appetizer
- Simple the make—easy prep and step-by-step directions
- Bite-sized—serve without utensils
- Gluten-free and Keto—perfect for large groups with allergies
- Crowd-pleasing flavor—bacon, garlic, parmesan yum!
- Make ahead—assemble and cook just before the party, or cook ahead and reheat
- Impressive—perfect for casual gatherings or holiday parties
Ingredients
The ingredients for stuffed mushrooms are easy-to-buy staples that come together to create the perfect bite-sized appetizer.
- Bacon – regular cut is best so the crispy bacon crumbles and mixes into the filling
- Cream cheese – be sure it’s softened so the ingredients mix evenly into the cream cheese
- Parmesan cheese – shredded or freshly grated will mix and melt nicely into the filling
- Garlic – use fresh cloves minced or grated
- Parsley – finely chopping, plus more for garnish—that pop of green looks so great with the earthly brown mushroom
- Salt and pepper – seasoning the filling helps to balance the flavors. A little salt goes a long way so don’t overdo it.
- Cremini mushrooms – the size and flavor of cremini are perfect for this dish, but you can substitute button or white mushrooms if needed. Baby Portobello mushrooms will work, but if the mushrooms are larger, you’ll need to increase the baking time (See our cleaning tips below)
How to Clean Mushrooms
When washed, mushrooms can absorb the water causing the texture to be soggy and watery. To prevent this, clean them by wiping the outside with a damp paper towel to remove dirt.
How to Make Stuffed Mushrooms
It’s so simple to make stuffed mushrooms with cream cheese filling. Follow these easy steps.
- Preheat the oven to 400 degrees, and then grease a rimmed baking sheet with a drizzle of olive oil. Using your fingers, prepare the mushroom caps by pulling the mushroom stems off (there’s no need to scoop out the mushroom).
- Cook the bacon in a large skillet over medium heat for 3 minutes per side until crisp and browned, drain on paper towels then chop into small pieces. You can also make oven-baked Bacon or even Air Fryer Bacon.
- Mix using a fork to mash the cream cheese, parmesan, garlic, parsley, salt, and black pepper together in a medium bowl. Stir in half the bacon bits and stuff each mushroom cap with 2 tsp of filling (a small cookie scoop makes it easy). Sprinkle the remaining bacon bits over the top.
- Space the mushrooms evenly on the prepared baking pan, and then bake for 15 minutes. When the mushrooms are starting to brown and are softened, remove from the oven and transfer to a serving platter. Then sprinkle with the remaining parsley.
Pro Tip:
Don’t throw away the mushroom stems! Finely chop stems and add them to ground beef or chicken when making tacos, chili, or meatballs for added fiber and flavor.
How to know stuffed mushrooms are done
To avoid limp and mushy mushrooms, be careful not to overcook. The mushrooms are done when they are slightly browned, feel soft when gently squeezed, and are beginning to release moisture. There may be a bit of water at the base of the mushroom.
Common Questions
We prefer cremini mushrooms (also called baby bella mushrooms) for this stuffed mushroom recipe for the small size and flavor. White button mushrooms also work but are less flavorful. The recipe could be used to make Portobello stuffed mushrooms, but the serving size is much larger.
Stuffed mushrooms can be soggy if the filling is too moist, the mushrooms absorb water during cleaning, or the recipe is overcooked. Our cream cheese-bacon filling is perfectly balanced to avoid sogginess. See our tips above on how to clean a mushroom and avoid overcooking so your stuffed mushrooms come out soft, not soggy.
You may need to clean mushrooms, but not rinse them with water. Mushrooms absorb water when washed (especially the ribs underneath the cap) which makes for watery mushrooms. Avoid this by gently cleaning any dirt off the outside of the mushroom using a damp paper towel.
It’s best to cook this stuffed mushroom recipe at 400 degrees F. This allows the mushroom to brown slightly and the filling to warm up to provide the perfect texture and flavor.
The bacon adds so much flavor to the recipe, but it can be omitted to make it a vegetarian dish. For more substitution ideas, try adding a bit of a kick with a 1/4 tsp of cayenne pepper or red pepper flakes. You can also chop and sautee the mushroom stems and stir them in.
Absolutely! In fact, if you’re bringing this to an event, we recommend doubling the recipe because they will go fast!
How to Serve Stuffed Mushrooms
This classic stuffed mushroom recipe is great for casual parties and holiday menus alike. We love them as appetizers but they also work great as a side dish or even a main course (mushrooms have a great meaty quality to them!). Stuffed mushrooms pair well with:
Follow our Make-Ahead section below for suggestions on how to serve stuffed mushrooms at a party. Then, simply arrange mushrooms on a festive serving plate or even a deviled egg platter.
Make-Ahead
Make party prep easier by making our bacon and cream cheese stuffed mushrooms ahead of time. You can even bring the mushrooms in a baking dish to cook when you arrive at the potluck or party. Here are some Make-Ahead options:
- Prep Ahead – make the filling and store it in the fridge in an airtight container for up to 2 days before filling and baking.
- Assemble Ahead – stuff the mushrooms, cover, and refrigerate in an airtight container for up to 2 days.
- To Refrigerate Leftover Stuffed Mushrooms: store cooked and cooled mushrooms in an airtight container for up to 5 days
- To Reheat Stuffed Mushrooms: Heat in a 400˚F oven or 350˚F air fryer until warmed through, or heat in the microwave (for 30 seconds at a time) until warmed through.
This easy stuffed mushrooms recipe is a crowd-favorite with cream cheese, bacon, and garlic stuffed into a savory, bite-sized mushroom cap. They are the perfect appetizer for your next potluck or holiday meal, but be sure to make a double batch, because they won’t last long!
More Appetizer Recipes
If you love this cream cheese stuffed mushroom recipe, then you won’t want to miss these other delicious appetizer recipes that are perfect for your next party.
Stuffed Mushrooms Recipe
Servings: 24 stuffed mushrooms
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Prep the mushrooms by cleaning them with a damp paper towel (See Note 1). Pinch the stems to remove them. Preheat the oven to 400°F. Lightly coat a rimmed baking sheet with oil and set aside.
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In a large skillet over medium heat, cook the bacon for about 3 minutes per side, until crisp and browned. Transfer the bacon to a paper towel-lined plate to cool. Chop into small bits and set aside.
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In a medium bowl, combine the filling: cream cheese, Parmesan, garlic, parsley, salt, and pepper. Use a fork to mix and mash the ingredients together, then add half of the bacon bits. Continue stirring until incorporated. Divide the filling evenly between the mushrooms (use a small cookie scoop or about 2 teaspoons of stuffing per mushroom). Sprinkle the remaining bacon bits over the top.
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Arrange the mushrooms evenly spaced on the prepared baking sheet, and bake for 15 minutes, until the mushrooms are softened and the tops have started to brown in spots (See Note 2.) Transfer the mushrooms to a serving platter, sprinkle with more parsley, and serve.
1. Avoid washing your mushrooms or soaking them because they will absorb all that water, resulting in soggy mushrooms. Instead, using a paper towel, wipe the outside of the mushrooms to remove any dirt.
2. How to avoid soggy stuffed mushrooms: The texture of overcooked stuffed mushrooms is watery and limp. To know the stuffed mushrooms are done baking, watch for the tops to begin to turn brown. They will have released some of their moisture, so you may see a little water at the base of some mushrooms. The mushrooms should also feel soft when gently squeezed.
53kcal Calories1g Carbs2g Protein4g Fat
Nutrition Facts
Stuffed Mushrooms Recipe
Amount per Serving
% Daily Value*
Saturated Fat
Trans Fat
Polyunsaturated Fat
Monounsaturated Fat
Cholesterol
Potassium
Carbohydrates
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2000 calorie diet.
