Classic Stuffed Mushrooms

These classic stuffed mushrooms are loaded with shallots, garlic, walnuts, breadcrumbs, and chopped mushroom stems. Sprinkle with Parmesan, pop them in the oven, and you've got a great appetizer for the holidays.

baked stuffed mushroom caps on a serving platter
Sally Vargas

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 are endless!

Video! How to Make Stuffed Mushrooms


The Best Mushrooms for Stuffing

Simple regular button mushrooms or the brown creminis are perfect for stuffing. Look for mushrooms with dry caps and gills (the feathery part underneath). Avoid mushrooms that seem slimy or have sunken brown spots.

To prep for stuffing, scrub the mushrooms well, then just snap out the stems. They'll come out easily; no need to use a knife.

Ingredients for Stuffed Mushrooms

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

There is a reason everyone loves this combination. These stuffed mushrooms are hard to stop eating!

stuffed mushroom caps on a baking sheet ready for baking
Sally Vargas
Baked mushroom caps on a baking sheet, ready to eat
Sally Vargas

The Best Way to Make Stuffed Mushrooms

To make these stuffed mushrooms, first separate the stems from the mushroom caps, and chop them. Cook the chopped mushroom stems in butter with some shallots, garlic, and walnuts. Process with herbs and breadcrumbs and stuff the mushroom caps with that mixture.

Sprinkle with Parmesan and bake until the cheese starts to brown and the mushroom caps release some of their water.

Make Ahead Tips for Stuffed Mushrooms

You can prepare the filling and stuff the mushrooms (without baking them) for up to 24 hours ahead. Just cover and refrigerate them, and then cook them right before serving. Once cooked, stuffed mushrooms do not hold up well for long periods.

Stuffed mushroom caps on an appetizer tray
Sally Vargas

Suggestions and Substitutions for Stuffed Mushrooms

Looking for more stuffed mushroom ideas? We've received many suggestions for variations on this recipe from readers over the years. Here are a few favorites:

  • Sausage, cream cheese, chopped stems, Parmesan and garlic powder
  • Duck or goose pâté (fois gras) topped with a small piece of bacon
  • Cream cheese, spinach, and bacon
  • Creamy chicken and white wine with a touch of garlic and tarragon
  • Crab meat, cream cheese, and shredded Parmesan
  • Onion, green pepper, pepperoni, garlic, the mushroom stems, parsley, oregano, a few Ritz Crackers

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

More Ways to Love Mushrooms

Classic Stuffed Mushrooms

Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Servings 4 to 6 servings

The recipe can easily be scaled up—doubled or tripled.

You can use either cremini or regular button mushrooms. 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 to 24 button or cremini mushrooms, scrubbed clean, stems separated from the caps, stems finely chopped

  • 1 tablespoon butter

  • 2 small shallots, minced (about 2 tablespoons)

  • 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

  • 2 tablespoons extra virgin olive oil

  • 2 tablespoons grated Parmesan cheese

Special Equipment

  • Food processor


  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 to 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.

    Cooked filling for stuffed mushrooms: mushroom stems, walnuts, shallots, and garlic
    Sally Vargas
    Stuffed mushroom filling in blender
    Sally Vargas
  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.

    stuffed mushroom caps on a baking sheet ready for baking
    Sally Vargas
  4. Bake:

    Bake for 10 to 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.

    Baked mushroom caps on a baking sheet, ready to eat
    Sally Vargas
Nutrition Facts (per serving)
102 Calories
8g Fat
6g Carbs
2g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 102
% Daily Value*
Total Fat 8g 10%
Saturated Fat 2g 11%
Cholesterol 7mg 2%
Sodium 195mg 8%
Total Carbohydrate 6g 2%
Dietary Fiber 2g 5%
Total Sugars 2g
Protein 2g
Vitamin C 4mg 21%
Calcium 33mg 3%
Iron 1mg 8%
Potassium 218mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.