If you are trying to find a mouth-watering appetizer or side that will stand out at your next potluck, this stuffed mushroom recipe is for you! These bite-sized mushrooms are easy to prepare, travel well if needed, and are incredibly tasty! Let’s get into the recipe!
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How you can change this stuffed mushroom recipe
- Use breadcrumbs instead of croutons for the filling
- If you’re an omnivore, adding cooked and chopped sausage to these would be delicious.
- Add more chopped up veggies such as spinach, kale, artichoke, roasted red peppers, or other finely chopped vegetables.
- If you want stuffed mushrooms with cream cheese, this recipe looks simple and delicious!
How to make sure your stuffed mushrooms aren’t rubbery
- As we mention in the recipe, don’t wash these mushrooms! Simply wipe them clean to avoid a rubbery texture.
- Wait a while to salt this mixture. Salt will draw moisture out of the mushrooms, so add your salt and pepper once the mixture has cooked for 5-7 minutes.
- Never store mushrooms wet. Make sure they have some breathing room in the fridge before you cook them. We recommend storing in a paper bag in the refrigerator.
Related: How To Keep Produce Fresh: Storage Tips For Fruits & Veggies
Storing and Reheating this Stuffed Mushroom Recipe:
You can store any leftover stuffed mushrooms in the fridge for about 3-5 days in an airtight container. You can also freeze them! Just be sure to freeze before baking and they will last for up to 3 months.
You can reheat them in the microwave or oven. Enjoy!
Why This Recipe Works for Meal Preppers
Stuffed mushrooms may feel like a special-occasion dish, but they’re actually a great make-ahead recipe for busy weeks. You can prep them entirely ahead of time, store them in the fridge or freezer, and bake them off when you need a quick appetizer, side dish, or even a light lunch.
They’re endlessly customizable, making them a perfect way to use up leftover vegetables, herbs, and proteins. This kind of flexibility is exactly what we focus on inside the Workweek Lunch Meal Prep Program, helping you cook recipes that are easy to adapt to your tastes, dietary needs, and schedule.
With our meal planning tools, you’ll always know what’s for dinner, have a grocery list ready to go, and cut down on last-minute stress.
Whether you’re feeding yourself or a crowd, recipes like these stuffed mushrooms help you save time, reduce food waste, and still enjoy delicious homemade meals. Join today and get inspired to make meal prep a stress-free part of your week.
Frequently Asked Questions
Can I make these stuffed mushrooms vegan?
Yes! Swap the cheese for a dairy-free alternative and use vegan breadcrumbs or croutons. You can also add nutritional yeast for a cheesy flavor.
Should I remove the mushroom stems?
Yes—remove the stems to create space for the filling. You can chop the stems finely and include them in the stuffing to avoid waste.
Can I prepare these a day in advance?
Absolutely. You can assemble the stuffed mushrooms up to 24 hours in advance, keep them covered in the fridge, and bake when ready.
What type of mushrooms work best?
White button or cremini mushrooms are ideal because they’re small, sturdy, and hold their shape well when baked.
How can I make the filling creamier?
Mix in cream cheese, ricotta, or goat cheese for a rich, creamy texture.
And don’t forget to check out our other delicious holiday recipes!
- Vegan Pot Pie Pockets
- Brussel Sprout Caesar Salad
- Stuffed Shells With Spinach
- Au Gratin Potatoes With Butternut Squash
- Spinach and Artichoke Dip
- Mini Pineapple Upside Down Cakes
- Easy Carrot Cake Recipe
- The Best Chocolate Pecan Pie
Stuffed Mushrooms
Ingredients
- 24 oz mushrooms whole, medium-sized, about 2.5-3″ (6-8cm)
- 2 tbsp olive oil divided
- 1 shallot chopped very small
- 1 rib celery chopped very small
- 1 carrot small, shredded
- 2 cloves garlic minced
- 1/2 tsp thyme
- salt and pepper
- 1/2 cup crushed croutons use your favorite, sub flavored breadcrumbs
- 1 tbsp parsley plus more for garnish
- 1/2 cup parmesan divided
Instructions
- Preheat your oven to 375 F (190 C). Prepare a baking sheet with a silicone mat, foil, or cooking spray.
- Prepare the mushrooms. Gently wipe the mushrooms with a slightly damp paper towel to remove any dirt. Do not rinse the mushrooms underwater because that will affect the texture! Once cleaned, carefully remove the stems of the mushrooms and chop the stems very small. Set the hollowed-out mushroom caps aside.
- Heat 1/2 of the olive oil in a large skillet over medium heat. Add the finely chopped mushrooms shallot, celery, carrot, and garlic to the pan and stir to combine. Cook for 5-7 minutes, until the veggies have softened and the mushrooms have released their moisture. Add salt and pepper and taste, adding more to taste as necessary. Once cooked, remove from the heat and set aside.
- In a large mixing bowl, add the crushed croutons, parsley, and half the parmesan. Stir to combine and then add the cooked veggies and remaining olive oil. Combine the mixture well and spoon it into the mushroom caps, placing them on the baking sheet as you fill them. Use the spoon to push the filling into the mushrooms and press the extra mixture on top. Top with the remaining parmesan and bake for 20-25 minutes, or until the mushrooms have darkened and the stuffing is golden brown.
- Top with parsley for garnish. Serve the mushrooms warm and enjoy!
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