Italian Stuffed Mushrooms

If there is one dish that disappears faster than I can set it on the table, it’s this Italian Stuffed Mushrooms recipe. It’s been in my rotation for years because it checks every box! It's flavorful, easy, and always a crowd-pleaser. After cooking for over 40 years and feeding a big family through every season of life, I’ve learned to trust the recipes that work every single time. This one never lets me down. Whether it’s a holiday, a casual get-together, or just a Wednesday, this is one of my favorite ways to serve something that feels special without spending a full day in the kitchen.

If you love quick, savory appetizers like I do, don’t miss my Mini Caprese Skewers or my Mini Antipasto Skewers. Both are light, fresh, and just as easy to put together. Pair them with these stuffed mushrooms and with one of these, and you’ve got a no-stress starter board that would make any Italian Nonna proud.

Ingredient Notes

See recipe card for quantities.

Fresh mushrooms – I like using baby Bella mushrooms for their rich, earthy flavor. If you're using white button mushrooms or cremini mushrooms, those work great too—just try to keep them all around the same size so they bake evenly.

Cream cheese – This helps make the filling extra creamy and rich. Allow it to soften at room temperature so it blends easily.

Parmesan – Use shredded for better melting. Set aside some of the remaining Parmesan cheese for topping.

Step by Step Instructions

Step 1: Gently wipe mushrooms with damp paper towels. Remove stems and set aside. Arrange caps stem-side up on a baking sheet.

Step 2: Finely chop mushroom stems. Sauté in 2 tablespoons butter with panko over medium-high heat for 3–4 minutes. Stir in garlic, cook 30 seconds, season with salt and pepper. Remove from heat.

Step 3: Mix softened cream cheese, lemon juice, parmesan, chives, cayenne, Italian seasoning, and chopped parsley.

Step 4: Add the cooled mushroom mixture into the bowl and stir until combined.

Step 5: Fill each mushroom cap with the mushroom mixture using a small spoon. Slightly mound the filling over the cavity side.

Step 6: Bake mushrooms in a single layer for 20 to 25 minutes or until tops are golden and mushrooms are tender. Cool slightly, sprinkle with fresh parsley, and serve warm.

Storage and Make Ahead

Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days.

Reheating: Reheat in the oven at 350°F until warmed through, or in the microwave in short bursts.

Make Ahead: You can stuff the mushrooms a day ahead, cover them with plastic wrap, and keep them in the fridge. Just bring them to room temperature before baking the next day.

Italian Stuffed Mushrooms Recipe

Tina Frank

Savory stuffed mushrooms filled with a creamy, cheesy mix and baked to golden perfection. A delicious recipe perfect for parties, holidays, or any time you need an easy appetizer.

5 from 6 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course Appetizer

Cuisine Italian

Servings 6

Calories 220 kcal

Ingredients

  

1x2x3x

• 12 medium-sized fresh baby Bella mushrooms
• 2 tablespoons unsalted butter
• ¼ cup panko breadcrumbs
• 1 tablespoon minced garlic
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• 8 ounces cream cheese softened
• 1 teaspoon lemon juice
• ½ cup parmesan shredded
• ½ teaspoon fresh chives chopped
• ½ teaspoon cayenne pepper
• ¼ teaspoon Italian Seasoning
• 1 tablespoon freshly chopped Italian parsley plus more for garnish

Instructions

 

• Preheat your oven to 375°F. Prepare a large baking sheet with parchment paper.
• Clean the mushrooms with a damp paper towel to remove any dirt. Carefully remove the stems and set them aside. Arrange the mushroom caps on a baking sheet, stem side up.
• Finely chop the reserved mushroom stems. In a medium skillet, melt 2 tablespoons of unsalted butter over medium heat.
• Add the chopped mushroom stems and ¼ cup panko breadcrumbs to the skillet. Sauté until the mushrooms are tender, about 3-4 minutes. Add 1 tablespoon of minced garlic and heat until fragrant, about 30 seconds. Season with ½ teaspoon kosher salt and ¼ teaspoon ground black pepper. Remove from the heat and let the mushroom mixture cool slightly.
• In a mixing bowl, combine 8 ounces of softened cream cheese, 1 teaspoon of lemon juice, ½ cup of shredded Parmesan cheese, ½ teaspoon of fresh chopped chives, ½ teaspoon of cayenne pepper, ¼ teaspoon Italian seasoning, and 1 tablespoon of chopped Italian parsley.
• Add the cooled mushroom stem mixture to the cheese mixture bowl and mix until well combined.
• Using a small spoon or piping bag, fill each mushroom cap with the cream cheese mixture. Make sure to generously fill each cap, slightly mounding the filling. Place the stuffed mushrooms in the preheated oven and bake for 20-25 minutes, or until the mushrooms are tender and the tops are golden brown.
• Remove the mushrooms from the oven and let them cool for a few minutes. Garnish with additional freshly chopped Italian parsley. Serve warm and ENJOY!

Notes

- Use a small paring knife if you need help removing the stems.

- If you want to take it a step further, add a splash of white wine or vegetable stock to the mushroom stems for an extra flavor boost.

- Chilling the filling before stuffing helps it hold its shape better.

- Always bake the mushrooms in a single layer to keep them from steaming.

Nutrition

Serving: 2gCalories: 220kcalCarbohydrates: 7gProtein: 7gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 54mgSodium: 468mgPotassium: 258mgFiber: 1gSugar: 2gVitamin A: 821IUVitamin C: 2mgCalcium: 154mgIron: 1mg

Tried this recipe?Let us know how it was!

Love appetizers?

Looking for other recipes like this? Try these:

More Delicious Recipes

These are some of my other favorite dishes to serve: