Recipe

Gourmet Stuffed Mushrooms

Crisp-topped, juicy mushrooms packed with a bold, garlicky filling, brightened with lemon, and finished with a golden parmesan crust.

By Matt Campbell

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4.9

A baking dish of golden, crisp-topped stuffed mushrooms with herbs and parmesan fresh from the oven

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Stuffed mushrooms are the ultimate party trick for home cooks. They look fancy, smell like you knew exactly what you were doing, and disappear off the tray like someone rang a dinner bell.

This version leans bold and flavorful on purpose: savory Italian sausage, sautéed aromatics, a little heat, lemon zest to wake everything up, and a cheesy breadcrumb situation that bakes into crisp edges. The mushrooms stay juicy, the filling gets cozy, and the top turns golden and toasty.

Why It Works

Big flavor in small bites: Sausage, garlic, parmesan, and herbs bring the punch, while lemon keeps it from tasting heavy.
Great texture: We cook off moisture in the mushroom stems and aromatics first, so the filling bakes up savory, not soggy.
Crisp top, tender center: Panko plus parmesan plus olive oil equals that can-not-stop “just one more” crunch.
Make-ahead friendly: Assemble earlier, bake when you are ready, and enjoy the compliments.

Pairs Well With

Storage Tips

Refrigerate: Cool completely, then store in an airtight container for up to 3 days.

Reheat: For the best crisp top, reheat on a sheet pan at 375°F for 8 to 12 minutes, or until hot throughout. Microwave works in a pinch, but the topping will soften.

Freeze: You can freeze baked stuffed mushrooms, but the texture is best fresh. If you do freeze, chill first, then freeze in a single layer and transfer to a bag. Reheat from frozen at 375°F for about 18 to 25 minutes, depending on size, until hot throughout (aim for 165°F in the center for sausage filling).

Matt’s tiny rescue tip: If leftovers seem a little dry after reheating, hit them with a quick squeeze of lemon or a whisper of olive oil right before serving.

Common Questions

What kind of mushrooms work best?

Cremini are my favorite for flavor and sturdiness. White button mushrooms work great too. If you want a bigger, dinner-party vibe, use large mushrooms (large white buttons or baby portobellos) and call it a day.

How do I keep stuffed mushrooms from getting watery?

Mushrooms hold a lot of water. The fix is simple: do not skip sautéing the stems and aromatics until the pan looks mostly dry. Also, avoid soaking mushrooms in water. Wipe them clean with a damp paper towel.

Can I make these vegetarian?

Yep. Swap the sausage for either:

8 ounces finely chopped additional mushrooms (cremini, baby bella, or whatever you have), or
1 cup chopped walnuts plus 1 tablespoon soy sauce or vegetarian Worcestershire-style sauce for depth.

How to cook the vegetarian swap: Sauté the chopped additional mushrooms (or walnuts) with the onion and stems, and keep cooking until the pan looks mostly dry and everything smells deeply savory. Then proceed as written. Taste and add a pinch more salt if needed since you are losing the sausage seasoning.

Can I prep them ahead?

Absolutely. Assemble up to 24 hours ahead, cover, and refrigerate. Bake straight from the fridge, adding 2 to 4 minutes as needed.

Can I use bacon instead of sausage?

Yes. Cook 6 slices bacon until crisp, chop, and use some of the rendered fat to sauté the onions and stems. Reduce added salt a bit since bacon brings plenty.

How do I know they are done (and safe)?

The tops should be golden, the mushrooms tender, and the filling piping hot. If you want to be extra certain, the center of the filling should reach 165°F (especially important with sausage).

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Rimmed sheet pan or small baking dish
Parchment paper or foil (optional, for easy cleanup)
Large skillet
Cutting board and knife
Mixing bowl
Measuring spoons and cups
Small spoon for stuffing
Instant-read thermometer (optional, but great for peace of mind)

The first time I made stuffed mushrooms for a group, I tried to be “elegant” about it. Tiny spoon, careful portions, everything looking perfect. Then my friends showed up hungry, and my careful little mushrooms vanished in about four minutes. Since then, I cook them the way I actually eat: bolder seasoning, crispier topping, and enough filling that each one feels like a real bite. They are still fancy, but they have personality. Kind of like the best dinners do.