Stuffed mushrooms make an easy and delicious snack for any party. They can be good vehicles for delivering heavier foods like cheeses or charcuterie, adding a ton of flavor. Mushrooms are great as substitutes for meat in stews and meatloaves.
Our collection of stuffed mushroom recipes offers 14 earthy dishes with meat, cheese, seafood, and herbed breadcrumb fillings. They're organized from shortest to longest cooking time.
01 of 11
Clean and chop off the stems of 18 large mushrooms. Sautee stems and green onions and combine with breadcrumbs, Parmesan cheese, Italian herbs, basil, parsley, salt, and pepper. Fill the mushroom caps and bake for 15 minutes.
To make heartier mushrooms, add minced ham, prosciutto, toasted pecans, or bacon bits.
Prep and cook in 20 minutes.
02 of 11
These grilled portobello mushrooms are perfect for a summer party and can be a main dish for vegetarians or vegan guests (if you skip the butter and replace cheese with vegan cheese).
Make a filling processing mushroom stems, breadcrumbs, thyme, oregano, rosemary, garlic, salt, and pepper. Stir in chopped pimentos. Grill the portobello for 5 minutes and then fill with veggie mixture. Top with cheese and grill again for another 4 minutes. Cut in 4 and serve.
Use cooked rice instead of panko bread, or add rolled oats first to the food processor and blend until ground before adding the rest of the ingredients.
Prep and grill in 23 minutes.
03 of 11
French Boursin cheese binds together a creamy filling of breadcrumbs, onions, peppers, and artichokes in this recipe. For a gluten-free variation, cook and salt 1/2 cup of quick oats and mix in the mixture as you'd do with breadcrumbs. Top the mushroom caps with Parmesan and bake for 15 minutes.
Add thinly sliced cured ham or sliced turkey to add more protein. For a decadent finish, use flour, egg, and breadcrumbs to create a thick bread coat on your caps. Deep-fry them until crunchy.
Prep and cook in 30 minutes.
04 of 11
Finely chopped green bell pepper and onion add color and flavor to these basic Parmesan and breadcrumb stuffed mushrooms. Sautee mushroom caps and reserve. Cook chopped stems with onion, garlic, and peppers. Add breadcrumbs to make a doughy mixture and fill the caps. Top with Parmesan and bake for 20 minutes or until brown.
Add 2 tablespoons of goat cheese to the mixture for extra tang. Make a vegan version by adding 1 teaspoon of nutritional yeast to the filling, and using grated cashews instead of Parmesan to top the caps.
Prep and bake in 30 minutes.Continue to 5 of 11 below.
05 of 11
Use blue cheese, cream cheese, and chopped scallion to fill portobello or button mushrooms. These mushrooms are compatible with keto and gluten-free diets. If you're entertaining and have vegetarian guests, these are a great choice as a side dish to beef or chicken to make sure everyone has an option.
Add chopped toasted pecans, walnuts, or sliced almonds to the cheese mixture if you want to add some crunch.
Prep and cook in 35 minutes.
06 of 11
Browned pork sausage is the main filler of these mushrooms. Add mozzarella on top and you have a meat-lover's dream appetizer ready in no time.
Use chicken or turkey sausage for a leaner version, and add 2 tablespoons of cream cheese to the mixture to facilitate placing the filling in the caps.
Prep and cook in 35 minutes.
07 of 11
Clams might not be the first ingredient that comes to mind for stuffing mushrooms, but they are an excellent alternative.
Clean and chop off mushrooms stems. In a pan, cook minced stems and garlic in oil and liquid from clams. Add clams, breadcrumbs, parsley, salt, and pepper. Stuff the caps and broil them until the filling has browned, for approximately 9 minutes. If clams aren't your favorite seafood, use canned or pre-cooked mussels instead.
Prep and cook in 40 minutes.
08 of 11
Made from cow's milk, Fontina cheese has a pungent and sweet flavor, and it melts beautifully thanks to its creamy texture. Featuring spinach, onions, and bacon in the filling, these stuffed mushrooms are gluten-free.
Substitute with Gruyere, provolone, or Gouda cheese if you can't find Fontina. Use cured ham instead of bacon to make a leaner version.
Prep and cook in 40 minutes.Continue to 9 of 11 below.
09 of 11
Make a filling of minced cooked mushroom stems, onions, ham, garlic, spinach and breadcrumbs. Fill the mushroom caps and top with mozzarella. Bake for 20 minutes.
Use extra mozzarella or Gruyere in the filling, or replace ham for soppressata or mortadella to experiment with new flavors.
Prep and bake in 40 minutes.
10 of 11
Your guests will reward you with smiles and appreciation when you serve these bacon and cream cheese stuffed mushrooms.
Pan-fry the bacon and sautee onions, green peppers, and chopped mushroom stems in the bacon drippings. Mix with cream cheese and breadcrumbs and fill mushroom caps, covering in bread crumbs. Bake for 20 to 25 minutes.
Add mozzarella or sharp Cheddar on top or into the cheese mixture.
Prep and cook in 45 minutes.
11 of 11
Use Baby Bella or large Cremini mushrooms and fill with a buttery crabmeat-breadcrumb stuffing. Choose portobello mushrooms to make large servings that are great as a side dish. Or go with common white mushrooms if you can't find any other variety. Use lobster meat or pre-cooked shrimp if crab meat isn't your thing.
Prep and cook in 45 minutes.
- Because they absorb liquids, most mushrooms are best cleaned with a minimum of water. Use a damp paper towel or a specialty mushroom brush to clean the caps and stems.
- Portobello mushrooms require more prep than smaller mushrooms. Wipe the caps with a damp paper towel to clean. Slice the stem off and discard it if it's woody; if it isn't, chop it and use it in the stuffing. With a small spoon, scoop out the gills. Even though the gills are edible, they will darken and discolor everything they touch. Besides, after you scrape out the gills, you'll have more room for the stuffing.
- To prepare white button or crimini (Baby Bella) mushrooms for stuffing, twist the stems to remove them.