Classic Stuffed Mushrooms

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.

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


  • 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.

How to make stuffed mushrooms stuffed mushroom recipe to make easy stuffed mushrooms

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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  • Monica

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

    The flavor was good otherwise.

    • Elise Bauer

      Hi Monica, mushrooms have a lot of water in them and when you cook them, that water starts to come out. I would cook them only as long as it takes for a pool of water to start forming at the base of each mushroom. I’ll add that note to the recipe, thanks!

  • 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!

  • 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…


  • 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.

  • 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.

  • Myrna elkons

    Can stuffed mushrooms be frozen after or before being baked?

    • Emma Christensen

      Hi, Myrna! I wouldn’t recommend freezing these since raw mushrooms tend to get mushy and watery once frozen and thawed. You might be ok freezing them after baking and then reheating them in the oven, but they definitely wouldn’t be as good as when baked fresh. This said, I think you could probably prep the recipe a day ahead and keep the mushrooms refrigerated until you’re ready to bake. Good luck!

  • Aundrea

    Im stuffing my mushrooms with italian sausage with green red yellow peppers cover with multi cheese combination wish me luck

  • Roz

    I love this recipe, and for my last batch I added about 6 smoked oysters to the mix to add a touch of unusual flavor and it have worked out well.


  • Viv

    I stuff mine with a creamy chicken and white wine filling with a touch of garlic and tarragon….delicious

  • Kariya

    I make stuffed mushrooms with crab meat, cream cheese and shredded Parmesan and I mix in the chopped mushroom stems

    • Barbara

      Hi Kariya-

      I would love to get your mushroom recipe. Would you mind sharing it?

      Thank you,

  • Ashley-Nicole

    I took a pepper and cut it up. Sauteed it with minced garlic. Then added velveta cheese. My husband loved these. So Mich that he made me get the stuff to make more. These taste great and look good too. Especially with the cheese browned slight on the top.

  • amelia Cornn

    I make a crab cake mix and stuff mushrooms with this mixture, so good I never have any left when I make these.

  • Dean

    I use the basic filling recipe, breadcrumbs, olive oil, garlic, parsley and I add diced up prossuto and then top with Gouda cheese 1 minute before removing from oven

  • Allison

    I made this recipe for New Year’s Eve. Easy and tasty. Thank you!


  • Lindy

    Our favorite stuffed mushroom recipe included onion, green pepper, pepperoni, garlic, the mushroom stems, parsley, oregano, a few Ritz Crackers, all finely chopped in a processor, cooked briefly. Then heat them in the microwave after stuffing the caps. Everyone loves them. Just like a little bite of pizza. Yum.

  • tom Landshof

    skip the nuts use a little Pepperidge Farm stuffing instead of bread crumbs

  • Beth

    Hi Elise. Merry Christmas to you and your family. Thank you for all of your incredible posts all year round. Everything I have ever made from your site is incredibly good. My favorites are Classic Meatloaf and Dad’s Stuffed Peppers. I have not made your mushrooms but my favorite filing is chopped stems, sausage, scallions, garlic, bread crumbs, parmesan, and marscapone.I assemble them the day before and then bake just before serving. They actually hold up quite well. I am not ashamed to say that I ate 3 of them, cold, for breakfast this morning. Happy New Year!

  • Shirley K

    Sausage, cream cheese and Parmesan cheese. Cook the sausage, reserving the fat in the pan. Mix the sausage and cheeses. Clean the mushrooms and remove the stem. I add some of the cleaned stems finely chopped to the mix. To the reserved fat I add either butter or olive oil and toss the mushrooms to semi coat them. Add the stuffing to the mushrooms. Cook at 350 or 375 for 25 to 30 minutes. Delicious and easy. I’ve been making these for a couple of decades now.

    • Cheryl

      I also use the cream cheese, sausage, parm, but I also add chopped onions and garlic powder.

  • Vanessa Baca

    The first recipe from this site that I ever made, and it’s as popular today as it was when I made it the first time. I’ve played around with the ingredients at times, adding crab, adding zested lemon with the Parmesan cheese………all the variations are delicious because this base recipe is so wonderful. I’ve even made this with large portabella mushrooms as a meal for someone who is vegetarian. Wonderful key recipe. Thanks, Elise, and have a wonderful holiday with your family!


  • Sandy S

    Must say I am heartened to see according to the comments, how many men like stuffed mushrooms! We are fortunate to have an abundance of chanterelles available in our local woods. Their shape is not right for stuffing, but I sometimes pull a few from the freezer that were lightly sautéed in butter and a few herbs like marjoram or thyme and/or garlic and chop them, to add to the stuffing of cremini or white mushroom caps. I think they would go well with this recipe, too!
    BTW – doing stuffed mushrooms is a great way to stretch a meal when you have unexpected mouths to feed. Always good to have some extra ‘shrooms’ on hand over the holidays. Any extras can go in omelets or scrambled eggs.

  • James

    I’m afraid parmesan cheese is not vegetarian

    • Rosie

      Well it is lacto vegetarian..meaning no animal but animal milk, Just FYI. but its certainly not vegan.

      • Rob

        Unfortunately Rosie, it is not lacto-vegetarian either, as all parmesan cheeses that I am aware of contain rennet. There are plenty of other delicious cheeses that work just fine and the vegan cheese has even improved from what it once was. All the best and happy holidays.

        • Elise Bauer

          You can easily buy vegetarian Parmesan cheese. Whole Foods carries it, and you can find it online. Traditional Parmesan Reggiano is made with animal rennet.

  • Angela mullins

    I made this with toasted and chopped pine nuts instead of walnuts. It was fantastic! My kids loved it.


  • Destiny Whiteside

    love your kids love your stuffed mushrooms ;) ;) LOL


  • Diane

    My mother makes these every year for Christmas. They are the first thing we eat and are always gone quickly.

    Her recipe is quite similar to yours, except:

    No nuts
    Cheese mixed in with stuffing
    About 10x more garlic

    They are utterly divine.

  • Gi

    Simplest stuffing I ever made was (pre-fried and drained) sausage and cream cheese.

  • Jud

    I’ve been fiddling with my version, trying to get it exactly right for my tastes.

    The filling I use is close to yours and I like it, but I have been disappointed by the lack of punch the relatively bland flavor of button mushrooms have, it is sort of overpowered by the strong filling flavors.

    So I tried something new today, an idea that’s been percolating for the last week, and am pleased by the results.

    I’ve never read about the technique in any of the innumerable stuffed mushroom recipe I’ve read on websites, so thought it’d be fun to run it by you. To pull out the natural flavor of the mushroom I brined the shrooms (caps removed) for an hour in a brine of 1/2 tsp salt per cup water (I tested how long to immerse the shrooms by tasting pieces cut from the side of a mushroom in the brine every 20 minutes until I got the flavor enhancement I was looking for). I dried the outside of the shrooms with paper towels
    before proceeding with the standard methods of stuffing and baking.

    No washing the shrooms needed because the dirt is removed by a quick swirling of the shrooms in the brine. Because the shrooms retain more moisture there was no worry about the stuffed shrooms drying out when baking long enough and at a high enough temp to brown the top. For that reason I also skipped brushing the shrooms with oil before stuffing.

    Pulled the first brined batch out of the oven about an hour ago and I think the experiment succeeded. Tops browned, shrooms moist, and a much more intense mushroom flavor that had a nice balance with the filling.


    I make a stuffed mushroom with crabmeat filling. I mince onions celery and red peppers, bread crumbs, butter, crabmeat and large button mushrooms.
    Dig out the center of mushroom mince the mushroom meat and add to mixture brush caps with olive oil fill caps and bake at 350 for 30 minutes.

  • Rose

    I first made stuffed mushrooms as a Thanksgiving appetizer some years ago. It’s great for a finger-friendly hors d’oeuvre. This is my go-to recipe for stuffed mushrooms. Always a hit.

    The only alteration I make is to precook the mushrooms slightly in a large frying pan with a little olive oil, salt, and pepper to remove some of their water. Drain the mushrooms cup side down before proceeding.

  • CJ McD

    My classic recipe is very similar to yours, sans the chicken stock/sherry and walnuts. I do brush the caps with butter or oil before stuffing. I use just enough toasted bread crumb to add some texture, then mix a very small amount of mozzarella/provolone to the mixture to bind it when it bakes. You don’t notice the cheese, except for the flavor of the parmesan. I like to use creminis and saute the shallot/mushroom mixture until it is almost all the liquid is evaporated. It intensifies the mushroom flavor.

    I will definitely try adding walnut next time.

  • tracey

    love mushrooms stuffed with deer sausage,cream cheese and chives. wrap with wrights bacon and smoke on grill with apple or cherry wood.

  • jonathan

    always a crowd favorite. here’s one you should try if you get the chance. my favorite version:

    happy new year, elise!

  • Dio

    My favorite filling is a puree made of cooked shrimp and avocado with just a touch of asiago and balsamic.

    I also like sauteing the caps first with some peeled scored garlic.

  • Ty Bolton

    I also love bacon wrapped stuffed mushrooms with cheddar and cream cheese.

  • Debora

    I was taught in culinary school never to rinse your mushrooms – always just brush them off. They absorb too much water. No liquid should touch your mushrooms before they have come in contact with either butter or oil of your choice.

    In general I agree, it is best to brush them. Actually I’m a mushroom hunter and even have a specific brush for that purpose. Button mushrooms however tend to be closed, not open to the gills that would absorb water. So, I will rinse button mushrooms. I do find it much easier to get the dirt off. ~Elise

  • Jim Cantwell

    I use crabmeat,bacon,cheddar and panko or ritz crackers with a little mayo to bind em. Just follow this recipe to cook.

  • Deb in Indiana

    I agree with your classic recipe, although I had not thought of adding nuts.

    We love stuffed mushrooms at our house, and play with the tastes as we go — a little crabmeat, a little sausage, a little horseradish or mayo, …

    I like to cook them in a smaller shallow dish (single-serving oval casseroles– I don’t know what you call them), in any case, something with sides, to catch the juices and butter to keep the mushrooms moist. The result is a little messier, but oh so good.

    I’m now considering if my New Year’s Eve menu needs a few mushrooms…

    Happy New Year!

  • Lulu

    mmmmm….I love stuffed mushrooms! Just like the commenter above, I probably have never made them the same way twice. No real recipe, just use whatever I have on hand to make the stuffing. Italian sausage works well, but I really prefer a meatless stuffing. I always add just a touch of green pepper, because I love the flavor.

    No matter the stuffing, I always drizzle the tops with olive oil just before popping them into the oven. It really does make a difference.

  • Amanda

    We have stuffed mushrooms in some for every year at our Christmas Eve Eve party and they are always delicious! The last stuffed mushrooms I had were so simple and just had cream cheese, bacon, and the mushroom stems in them.

  • Marci

    I have made them with sweet and spicy Italian sausage (chopped fine), sun dried tomatoes and fetta cheese which is delightful. This year I tried the sausage again but used carmelized onions and bleu cheese crumbles instead. It was scrumptious!!!

  • Stephanie @cookinfanatic

    I made clam stuffed mushrooms for the holidays and they were a hit, such a great recipe to have in your back pocket for entertaining, agreed!

  • Phoo-d

    You must be reading my mind! Stuffed mushrooms are on our New Year’s party menu as well. I love the use of walnuts in your recipe. We did a chorizo tequila stuffed version that is currently up on the site. Nothing beats a mushroom for portable party food!

  • Katie Baughman

    My Mom-in-law makes the best stuffed mushrooms every year at Christmas.They have cream cheese, bacon, cheddar cheese and chives. They never last long. Yummy!