Classic Stuffed Mushrooms


Classic stuffed mushroom recipe with shallots, garlic, walnuts, breadcrumbs, chopped mushroom stems, and Parmesan! Easy stuffed mushrooms make an excellent appetizer.

Photography Credit: Elise Bauer

Easy Stuffed Mushrooms

A good stuffed mushroom recipe should be in every home cook’s collection. They’re easy to make, they’re great for parties, and the variations of stuffed mushrooms are endless!

Simple regular button mushrooms, or the brown creminis, are perfect for stuffing.

You can get as creative as you like with the filling, just look at the ideas from other food bloggers that we’ve linked to at the bottom of the recipe.

Classic Stuffed Mushroom Recipe

This stuffed mushroom recipe is a classic. It is what you usually think of when you think of stuffed mushrooms, including nuts, herbs, garlic, chopped mushroom stems, breadcrumbs, and grated Parmesan.

stuffed mushroom recipe with herbs and cheese

There is a reason this combination is a classic, these deliciously easy stuffed mushrooms are hard to stop eating!

Do you have a favorite stuffed mushroom recipe? If so, please tell us about it in the comments.

Classic Stuffed Mushrooms Recipe

  • Prep time: 20 minutes
  • Cook time: 20 minutes
  • Yield: Serves 4-6 as an appetizer

You can use either cremini or regular button mushrooms. The recipe can easily be scaled up—doubled or tripled. Scrub the mushrooms well first, then just snap out the stems. They'll come out easily, no need to use a knife.

For parties, make the stuffing and have the mushrooms cleaned and stems removed ahead of time. But don't cook them until you want to serve: Once cooked, stuffed mushrooms do not hold up well for long periods. Bake some, serve and repeat.


  • 18-24 button or cremini mushrooms, scrubbed clean, stems separated from the caps, stems finely chopped
  • 1 tablespoon butter
  • 2 small shallots, minced, about 2 Tbsp
  • 1 large garlic clove, minced
  • 2 tablespoons chopped walnuts
  • Salt
  • 2 tablespoons chopped parsley
  • 1 teaspoon Herbes de Provence or dried thyme
  • 2 tablespoons breadcrumbs
  • 2 tablespoons sherry or chicken stock
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons grated parmesan cheese


1 Preheat oven to 375°F (190°C).

2 Make filling: Heat 1 tablespoon butter in a small frying pan over medium-high heat. Sauté the chopped mushroom stems and the shallots for 4-5 minutes, stirring often. Add the garlic and walnuts and sprinkle with salt. Stir well and sauté 2 more minutes.

Turn off the heat and add the parsley, herbes de Provence and breadcrumbs. Pour the sherry into a food processor, then the rest of the stuffing. Pulse several times to get a fine mixture, almost a paste.

3 Stuff mushroom caps: Toss the mushroom caps with olive oil. Fill each mushroom with the stuffing, and place on a baking sheet. Sprinkle grated parmesan cheese over each mushroom.

4 Bake: Bake for 10-20 minutes at 375°F (190°C), or until the cheese browns a little and a little water starts to pool at the base of each mushroom. Allow to cool for 5 minutes or so before serving.

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French Onion Soup Stuffed Mushrooms from Ree, The Pioneer Woman

Sun-Dried Tomato Stuffed Mushrooms - from Smitten Kitchen

Garlic Stuffed Mushrooms - from Ms. Adventures in Italy

Stuffed Mushrooms with Feta and Kalamata Olives from Kalyn's Kitchen

Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

More from Elise

49 Comments / Reviews

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Did you make it? Rate it!

  1. Monica

    My mushrooms seem to get really watery when cooked. What am I doing wrong?

    The flavor was good otherwise.

    Show Replies (1)
  2. Debbie Tessaro

    I use sausage, cream cheese, chopped stems, Parmesan and garlic powder. Cook sausage and chopped stems, drain, when cool mix all ingredients together and stuff. Bake at 375* for about 20 min. Delicious!

  3. Pat

    I followed the recipe exactly and found them to be tasteless and wouldn’t serve them to guests..I would use sausage next time…


  4. Paul Krez

    I like to stuff Cremini mushrooms with duck or goose pate (fois gras) topped with a small piece of bacon. They are usually gone within 5 minutes of serving. Parboil mushrooms for 2 min. Put in 375 degree oven for 5-10 minutes topped with the already cooked pieces of bacon.

  5. Ashley Hopper

    I have put cream cheese, spinach, and bacon filling in mine w/ red pepper flakes and S&P to taste. I sometimes also top with Parmesan cheese if I feel like jazzing up a little more.

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stuffed mushroom recipe every cook needsClassic Stuffed Mushrooms