Recipe

Stuffed Mushrooms

Golden, crisp-edged mushrooms packed with lemony herbed cream cheese, Parmesan, and a tangy kick that makes everyone hover near the tray.

By Matt Campbell

•

4.8

A baking sheet of golden stuffed mushrooms with browned tops, garnished with chopped parsley and lemon zest

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Stuffed mushrooms are the kind of party food that makes people forget their manners in the best way. One minute the tray hits the table, the next minute you are staring at three lonely caps and a lemon wedge like, “Who did this?” These are luxurious in the way that counts: creamy filling, crisp topping, and a bright, zesty tang that keeps each bite from feeling heavy.

This version leans into accessible ingredients, but it still tastes like something you would order at a restaurant and immediately try to reverse-engineer. You get creamy cheese, salty Parmesan, garlic, herbs, and a hit of lemon. Then we sneak in a little zing from Dijon and a tiny splash of something briny. It is cozy, it is punchy, and it absolutely rewards you for tasting as you go.

Hands stuffing mushroom caps with a creamy herb filling using a spoon on a kitchen counter

Why It Works

Bright, tangy balance: Lemon zest and Dijon cut through the richness so the filling tastes lively, not heavy.
Crisp top, juicy mushroom: A panko and Parmesan finish browns beautifully while the mushroom stays tender.
Big flavor, low drama: Everything mixes in one bowl, and the oven does the rest.
Make-ahead friendly: Prep the parts early, bake when you are ready, and look like you planned your life.

Pairs Well With

Storage Tips

How to Store Leftovers

Refrigerate: Cool completely, then store in an airtight container for up to 3 days.
Reheat for best texture: Warm on a sheet pan at 350°F for 8 to 12 minutes until hot and the top is crisp again. The microwave works, but the topping will soften.
Make ahead: You can pre-bake the caps and mix the filling up to 24 hours ahead. Store caps upside down on a paper towel lined container (so any moisture drains), and keep filling in a separate airtight container. Stuff before baking. If you do stuff them in advance, expect a little weeping. Just tip out any liquid and blot before baking. Add the panko topping right before baking for maximum crunch.
Freezing: Not my favorite here. Mushrooms release water after thawing and can turn a little spongy. If you must, freeze unbaked stuffed caps on a tray, then bag. Bake from frozen and expect extra moisture.

Common Questions

FAQ

What mushrooms work best for stuffing?

Medium cremini are the sweet spot: sturdy, flavorful, and not too pricey. White button mushrooms work too. If you go big with portobellos, treat it like a knife-and-fork situation and increase bake time.

How do I keep stuffed mushrooms from getting watery?

Three moves help a lot: do not crowd the pan (crowding steams instead of roasts), pre-bake the caps to drive off some moisture, and blot any liquid that shows up before stuffing. Scraping the gills is optional, but it can make more room for filling and can mellow the flavor, especially on larger mushrooms.

Can I make these without breadcrumbs?

Yes. Swap panko for crushed crackers, almond flour, or just use extra Parmesan. You still want something on top to brown.

Is there a gluten-free option?

Totally. Use gluten-free panko or crushed gluten-free crackers for the topping.

What is the “tangy” ingredient here?

It is a combo of lemon zest and juice, Dijon mustard, and a small splash of Worcestershire for savory, briny depth. If you do not keep Worcestershire around, soy sauce works in a pinch.

Can I add meat?

Absolutely. Stir in 2 to 3 tablespoons of cooked, crumbled bacon or Italian sausage. Just keep it cooked and drained so the filling stays thick.

How do I know they are done?

The mushroom caps should be tender when pierced, the filling should be hot throughout, and the tops should be golden brown. If the tops brown too fast, tent loosely with foil.

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 baking sheet
Parchment paper or foil (optional, for easy cleanup)
Mixing bowl
Spoon or small cookie scoop
Microplane or fine grater (for lemon zest)
Small brush or paper towel (to clean mushrooms)
Small skillet (optional, if using the stems)

I started making stuffed mushrooms when I was in my “I can totally host” era. You know the one. You have exactly two folding chairs, a playlist that is somehow all over the place, and you are trying to pull off appetizers that feel fancy without wrecking your kitchen. These became my go-to because they hit that sweet spot: they look impressive, they taste like you spent way more time than you did, and they disappear faster than anything else on the table. The lemony tang is my little safety net, too. It keeps the filling bright so you can eat three in a row and still want a fourth, which is both a blessing and a problem.

Stuffed Mushrooms

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Servings 6 (about 18 to 24 mushrooms)

Ingredients

18 to 24 medium cremini mushrooms (about 1 1/2 pounds, roughly 1 1/2-inch caps), stems removed
2 tablespoons olive oil, divided
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon black pepper
8 ounces cream cheese, softened
1/3 cup grated Parmesan, plus 2 tablespoons for topping
1/4 cup shredded mozzarella (optional, for extra melt)
2 garlic cloves, minced
2 tablespoons finely sliced green onions (or minced shallot)
2 tablespoons chopped parsley, plus more for finishing
1 teaspoon Dijon mustard
1 1/2 teaspoons lemon zest (about 1 lemon)
1 tablespoon fresh lemon juice
1 teaspoon Worcestershire sauce (or 3/4 teaspoon soy sauce)
1/3 cup panko breadcrumbs
Pinch crushed red pepper flakes (optional)

Optional add-ins: 2 to 3 tablespoons cooked crumbled bacon, or 1/4 cup chopped sautéed spinach (squeezed dry).

Note on stems: You can discard them, save them for stock, or finely chop and sauté them for the filling (see Instructions).

Instructions

Heat the oven: Preheat to 400°F. Line a rimmed baking sheet with parchment or foil if you want easy cleanup.
Prep the mushrooms: Wipe mushrooms clean with a damp paper towel. Pop out the stems. Optional: If the gills look extra deep (or you want more room), use a small spoon to gently scrape them out.
Pre-bake the caps (the anti-soggy trick): Arrange mushroom caps on the sheet hollow-side down (this lets moisture drip onto the pan). Drizzle with 1 tablespoon olive oil and sprinkle with a pinch of salt and pepper. Bake for 6 minutes. Remove from the oven, then flip caps hollow-side up. If you see pooled liquid, carefully pour it off and blot the insides with a paper towel so the filling stays thick and creamy.
Optional but smart: use the stems: Finely chop the stems. Sauté in a small skillet with a teaspoon of olive oil (borrowed from the remaining tablespoon, or add a little extra) for 3 to 5 minutes until the moisture cooks off. Cool briefly.
Mix the filling: In a bowl, combine cream cheese, 1/3 cup Parmesan, mozzarella (if using), garlic, green onions, parsley, Dijon, lemon zest, lemon juice, Worcestershire, red pepper flakes (if using), and the sautéed chopped stems (if using). Taste. Adjust salt and pepper as needed, keeping in mind Parmesan and Worcestershire bring their own salt.
Stuff: Spoon or scoop filling into each cap. Mound it a bit. Be generous.
Top for crunch: In a small bowl, mix panko with the remaining 1 tablespoon olive oil and the extra 2 tablespoons Parmesan. Sprinkle over each mushroom.
Bake: Return to the oven and bake for 12 to 15 minutes, until the mushrooms are tender and the tops are golden. For deeper browning, broil for 30 to 60 seconds, watching closely.
Finish and serve: Sprinkle with a little extra parsley and a tiny bit more lemon zest right before serving. Serve hot or warm.

Pan tip: Give the mushrooms a little breathing room on the sheet so they roast instead of steam.

A plate of stuffed mushrooms with a creamy filling and crisp breadcrumb topping, served with lemon wedges

Nutrition information is estimated.

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