Stuffed Mushrooms with Herbs and Cheese are simply irresistible: plump, juicy mushroom caps cradling a creamy blend of cheeses, bright fresh herbs, and a hint of savory garlic, then baked until golden and bubbling at the edges. This appetizer always turns heads at family dinners or festive parties, and every bite beautifully balances earthy, tangy, and fragrant notes. Whether you’re a beginner or a seasoned cook, you’ll fall in love with making and sharing these Stuffed Mushrooms with Herbs and Cheese as much as you’ll love eating them!
Ingredients You’ll Need
The magic of Stuffed Mushrooms with Herbs and Cheese is that you don’t need fancy ingredients—just a handful of simple yet thoughtfully chosen components that marry creamy, fresh, and umami-packed flavors. Let’s take a look at what you’ll need and why each addition matters in this recipe.
- Large white or cremini mushrooms (16): Their size makes them perfect for stuffing, while their earthy flavor pairs perfectly with the creamy filling.
- Olive oil (2 tablespoons): Gives the mushroom stems a silky texture as they sauté and boosts the richness of the dish.
- Garlic (2 cloves, minced): Adds a softly pungent, savory base that aromas the filling and deepens every bite.
- Cream cheese (½ cup, softened): This creates the luscious, creamy foundation that sets the filling apart.
- Parmesan cheese (¼ cup, grated): Offers nutty saltiness and helps brown the tops beautifully.
- Mozzarella cheese (¼ cup, shredded): Lends gooey stretch and mild flavor so every bite turns out melty and irresistible.
- Fresh parsley (2 tablespoons, chopped): Brightens flavors and adds flecks of lovely green throughout.
- Fresh thyme (1 tablespoon, chopped): Delivers gentle, herbal notes that complement the mushrooms perfectly.
- Salt (¼ teaspoon): Balances the flavors and brings out the savory goodness.
- Black pepper (¼ teaspoon): Adds a touch of heat and depth without overpowering the other flavors.
- Breadcrumbs (2 tablespoons, optional): Sprinkled on top, they toast up golden for an irresistible crunch.
How to Make Stuffed Mushrooms with Herbs and Cheese
Step 1: Prep the Mushrooms
Begin by preheating your oven to 375°F and lightly greasing a baking sheet. Gently clean the mushrooms using a damp paper towel to remove any dirt, then twist off the stems and set the caps aside. Finely chop the stems so they’ll blend seamlessly into the cheesy filling and not go to waste—they bring extra mushroom flavor to the final result.
Step 2: Sauté the Stems and Garlic
Warm the olive oil in a skillet over medium heat. Toss in your chopped mushroom stems and minced garlic, letting them sizzle and cook for about 4 to 5 minutes. You’ll want to stir occasionally until the stems are soft, the garlic is fragrant, and most of the moisture has cooked off. This quick sauté adds a savory base to your filling and ensures things won’t get soggy.
Step 3: Mix the Filling
Transfer the cooked stems and garlic into a mixing bowl. Add in the cream cheese, grated Parmesan, shredded mozzarella, parsley, thyme, salt, and black pepper. Give it all a good stir until the mixture looks creamy and evenly flecked with herbs. This is where the delightful flavors of Stuffed Mushrooms with Herbs and Cheese come together!
Step 4: Stuff and Top the Mushrooms
Using a teaspoon or small spoon, fill each mushroom cap generously with the herby, cheesy mixture. Arrange the stuffed caps onto your prepared baking sheet. If you like a crunchy, toasty top, now’s the time to sprinkle on some breadcrumbs—the contrast with the creamy filling is fantastic!
Step 5: Bake and Serve
Pop the tray into the preheated oven and bake for 18 to 20 minutes, or until the mushrooms are tender and the filling on top turns golden and bubbly. Serve your Stuffed Mushrooms with Herbs and Cheese right away while they’re warm and utterly inviting—everyone will be reaching for seconds!
How to Serve Stuffed Mushrooms with Herbs and Cheese
Garnishes
A shower of fresh chopped parsley or thyme just before serving adds vibrant color and reinvigorates those herbal notes. For a little zing, a squeeze of fresh lemon or a few chili flakes elevate both the look and the flavor.
Side Dishes
Stuffed Mushrooms with Herbs and Cheese are ideally sized for passing around at gatherings, but they also shine as the star of a light lunch. Pair them with a crisp green salad, some roasted vegetables, or a platter of marinated olives for a rustic, Mediterranean-style spread. For heartier fare, they’re fabulous alongside grilled chicken or pasta.
Creative Ways to Present
Try serving these beautiful bites on a warm wooden board with dipping sauces or nestle each stuffed mushroom into a pretty lettuce leaf for easy picking. If you’re feeling playful, skewer them onto appetizer sticks for a fun party platter. The golden tops and herby flecks beg for a beautiful presentation!
Make Ahead and Storage
Storing Leftovers
To store any leftover Stuffed Mushrooms with Herbs and Cheese, simply pop them into an airtight container and refrigerate. They’ll keep well for up to 3 days, making them a perfect make-ahead appetizer or snack.
Freezing
For longer storage, you can freeze the stuffed (but unbaked) mushrooms on a tray until solid, then transfer them to a freezer-safe container. When ready to enjoy, bake them straight from the freezer—just add a few extra minutes to the baking time. Freezing after baking is possible, but the texture may soften a bit upon reheating.
Reheating
Reheat leftovers in a 350°F oven (or toaster oven) for 8 to 10 minutes until warmed through and nicely revived. Avoid microwaving if you can, as it tends to make the mushrooms watery. For small batches, even an air fryer works, giving the tops a delightful crispness once again!
FAQs
Can I make Stuffed Mushrooms with Herbs and Cheese ahead of time and bake them later?
Absolutely! Prepare everything right up until baking, then cover the tray and refrigerate for up to 24 hours. When you’re ready, just bake as directed (add an extra 1 or 2 minutes if going straight from the fridge).
What’s the best way to clean mushrooms without them getting soggy?
Use a damp paper towel or a soft brush to wipe off dirt—mushrooms are like sponges, so avoid soaking them. This keeps their texture firm and prevents excess moisture in your Stuffed Mushrooms with Herbs and Cheese.
Can I use other herbs or cheeses in the filling?
Definitely! Swap in chives, basil, or oregano for the parsley and thyme, or substitute goat cheese, feta, or even aged cheddar for the cheeses. Customizing lets you keep things interesting every time you make Stuffed Mushrooms with Herbs and Cheese.
Are breadcrumbs necessary for the topping?
Breadcrumbs add crunch but are completely optional. For a gluten-free twist, simply skip them or use rice crumbs or almond meal—your Stuffed Mushrooms with Herbs and Cheese will turn out delicious either way.
How do I prevent the mushrooms from getting watery when baking?
Sautéing the stems well to remove moisture is key, and avoid overstuffing the caps with extra-wet fillings. If mushrooms still release juices while baking, simply transfer them to a paper-towel-lined plate for a minute before serving.
Final Thoughts
If you’re looking for that perfect crowd-pleasing appetizer, you really can’t do better than sharing a batch of Stuffed Mushrooms with Herbs and Cheese. Every bite is a happy balance of creamy, herby, and savory flavors—so gather your ingredients and treat yourself and your loved ones to this timeless, utterly scrumptious recipe!
Print
Stuffed Mushrooms with Herbs and Cheese Recipe
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
These Stuffed Mushrooms with Herbs and Cheese are a savory and satisfying appetizer that’s perfect for any occasion. Filled with a creamy, cheesy mixture and baked to perfection, they are sure to impress your guests!
Ingredients
Mushrooms:
- 16 large white or cremini mushrooms (stems removed)
Filling:
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- ½ cup cream cheese, softened
- ¼ cup grated Parmesan cheese
- ¼ cup shredded mozzarella cheese
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh thyme
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons breadcrumbs (optional for topping)
Instructions
- Preheat the oven to 375°F and lightly grease a baking sheet.
- Clean the mushrooms and remove the stems, finely chop the stems. Sauté chopped mushroom stems and garlic in olive oil until tender. Combine with cream cheese, Parmesan, mozzarella, parsley, thyme, salt, and pepper.
- Spoon the filling into each mushroom cap and place on the baking sheet. Top with breadcrumbs if desired.
- Bake for 18-20 minutes until mushrooms are tender and tops are golden. Serve warm.
Notes
- These can be made ahead and refrigerated before baking.
- Try adding chopped spinach or sun-dried tomatoes for variation.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 to 3 mushrooms
- Calories: 110
- Sugar: 1g
- Sodium: 210mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 20mg
