Cheesy, easy to make and amazing. These Cheesy Stuffed Mushrooms are the perfect appetizer for any occasion!
If you love appetizer recipes, then you have to try my bang bang shrimp, these mini cheese ball bites, or my crispy bacon wrapped jalapeño poppers! Or include these stuffed mushrooms in my homemade lunchables, too!
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I started making these stuffed mushrooms months ago and the recipe kind of came out of nowhere. For my husband's birthday we had an appy night with some family and I needed one more appetizer after a different one didn't turn out.
The clock was ticking and I just literally started throwing stuff in a bowl, that's how this recipe was born. After I tasted it I ran for my notebook to write down all the ingredients that I used!
These stuffed mushrooms are loaded with flavour, cheesy, super easy to make and everyone will love them!
Ingredients To Make Cheesy Stuffed Mushrooms
A full list of ingredients with exact quantities can be found on the free printable recipe card below.
Let's Make Some Stuffed Mushrooms!
As I mentioned above, these mushrooms are super easy to make! So first up, preheat the oven to 400°F and grab a 9"x13" glass baking dish.
Wash the mushrooms and remove the stems from the mushroom caps, reserving the stems.
Arrange the mushroom caps top down in a 9"x13" glass baking dish in a single layer.
Now, grab those reserved mushroom stems and very finely dice them.
Then in a large mixing bowl combine the finely diced mushroom stems, garlic, panko breadcrumbs, cream cheese, ¼ cup of sharp cheddar cheese, parsley, paprika, kosher salt and pepper.
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Using a hand mixer on medium/low speed beat until the mixture is well combined.
Distribute the mixture evenly between all of the mushroom caps, around 1-2 Tablespoons per mushroom cap, pressing on top to compact the filling into the mushroom cap.
Top the stuffed mushrooms with the remaining ½ cup of sharp cheddar cheese.
Bake for 25 minutes or until the tops are golden brown.
See, these stuffed mushrooms are a super easy and a delicious appetizer for any holiday meal!
Storage
Store any leftover mushrooms in an airtight container in the refrigerator for up to 3 days.
To reheat the stuffed mushrooms, preheat the oven to 350°F and place the mushrooms on a baking sheet and bake the mushrooms for 5-8 minutes until they are thoroughly warmed.
More Cream Cheese Appetizer Recipes
These stuffed mushrooms are a part of our 12 Days of Christmas Series - Season 2. Don't miss Day 9: Lemon Poppyseed Cookies! 🎄
If you made these Cheesy Stuffed Mushrooms or any other recipe on my website, please leave a 🌟 star rating, a 💬 comment and share it on Pinterest, Instagram and Facebook!
📖 Recipe
Cheesy Stuffed Mushrooms
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Print Recipe Pin RecipeIngredients
- 1 lb Cremini or Baby Bella Mushrooms stems removed & reserved, 20 mushrooms
- ¾ cup Mushroom Stems finely diced
- 4 cloves Garlic minced
- ½ Panko Breadcrumbs
- 4 oz Cream Cheese softened
- ¾ cup Sharp Cheddar Cheese shredded and divided
- 1 teaspoon Parsley
- ½ teaspoon Paprika
- ½ teaspoon Kosher Salt
- ½ teaspoon Fresh Ground Pepper
Instructions
- Preheat the oven to 400°F.
- Remove the stems from the mushroom caps, reserving the stems. Arrange the mushroom caps top down in a large baking dish in a single layer.
- Very finely dice the mushroom stems and in a large mixing bowl combine the minced stems, garlic, panko breadcrumbs, cream cheese, ¼ cup of sharp cheddar cheese, parsley, paprika, kosher salt, and pepper.
- Using a hand mixer on medium/low speed beat until the mixture is well combined.
- Distribute the mixture evenly between all of the mushroom caps, around 1-2 Tablespoons per mushroom cap, pressing on top to compact the filling into the mushroom cap.
- Top with remaining ½ cup of sharp cheddar cheese.
- Bake for 25 minutes or until the tops are golden brown.
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Notes
Nutrition
The nutritional information provided is an estimate based on an online nutrition calculator and it will vary based on the ingredients that you use.
Eddie says
I used to have a hard time loving mushrooms until this recipe came around.