Save There is nothing quite like the aroma of rosemary and bubbling cheese wafting from the oven as these stuffed cremini mushrooms roast to golden perfection. I reach for this recipe whenever I need an elegant yet fuss free appetizer for gatherings or holiday tables. The herby, savory filling perfectly complements the earthiness of the mushrooms and never fails to disappear quickly once set out.
I first whipped these up for a Friendsgiving as a way to use up extra herbs and bits of cheese. Now they are such a favorite that I double the batch for every potluck.
Ingredients
- Cremini mushrooms: offer a rich earthy base and hold the filling well Try to find caps that are medium and similarly sized for even baking
- Olive oil: helps to brown the mushrooms and adds flavor Use a good quality extra virgin oil for best taste
- Unsalted butter: gives the filling a touch of richness If your butter is out at room temp it will blend into the filling better
- Small shallot: adds an aromatic base Look for firm shallots with shiny skins
- Fresh garlic: brings the classic savory punch Fresh cloves offer stronger flavor than jarred minced garlic
- Parity chopped mushroom stems: add extra meaty flavor Do not discard them
- Panko breadcrumbs: provide just the right amount of crunchy texture Japanese panko stays light and crispy after baking
- Grated Parmesan cheese: delivers saltiness and nutty flavor Grate your own for best results
- Fresh parsley and rosemary: give herbal brightness Use flat leaf parsley and fragrant fresh rosemary
- Red pepper flakes: add a gentle heat Skip if you want it mild
- Salt and black pepper: round out the savory notes Fresh cracked pepper is ideal
- Lemon zest: brings freshness to finish Dot with zest right before serving
Instructions
- Prepare the Mushrooms:
- Gently twist stems from each mushroom and reserve Slice a thin portion off the caps if needed to help them stand Brush the outsides with olive oil and arrange gill side up on a parchment lined baking sheet Sprinkle lightly with salt and black pepper for seasoning
- Make the Filling:
- Heat a skillet with butter and the rest of your olive oil over medium heat Toss in chopped shallot and let it cook for about two minutes until translucent Stir in minced garlic and the finely chopped mushroom stems Continue to cook for another minute until fragrant and softened
- Combine and Fill:
- Take the skillet off heat Stir in panko grated Parmesan chopped parsley fresh rosemary and red pepper flakes Mix everything until the breadcrumbs have absorbed the butter and the herbs are evenly distributed Season generously to taste with salt and pepper Let it cool for a minute or two so everything sticks together
- Stuff the Mushrooms:
- Using a spoon or small scoop fill each mushroom cap generously Mound the topping securely but lightly so it does not fall off Place filled mushrooms back onto your baking sheet ready for the oven
- Bake to Perfection:
- Place the tray into a preheated oven at 400 degrees Fahrenheit Bake for about eighteen to twenty minutes Mushrooms should become tender and the tops should brown and turn crisp Do not overbake or they will dry out
- Garnish and Serve:
- Once baked transfer the mushrooms to a serving dish Sprinkle over extra chopped rosemary and finish with grated lemon zest Serve while still warm for maximum flavor
Save My niece once ate six of these in a row at a family birthday dinner and called them fancy pizza bites.
Storage and Make-Ahead Tips
Stuffed mushrooms can be assembled up to a day in advance and kept covered in the fridge Fill just before baking for best texture Store any leftover mushrooms in an airtight container in the refrigerator for up to three days Reheat in the oven so they stay crispy To freeze assemble the mushrooms but do not bake Lay out on a tray and freeze then transfer to a zip top bag and bake straight from the freezer adding a few extra minutes to the bake time
Smart Ingredient Swaps
Swap cremini mushrooms for white button or baby bella mushrooms if needed Both hold up well in baking If you need to avoid dairy substitute nutritional yeast for the Parmesan and vegan butter for the regular You can add finely chopped sun dried tomatoes or spinach to the filling for extra color and flavor
Serving Suggestions
Serve these warm out of the oven as a party appetizer Arrange on a pretty platter with sprigs of rosemary and wedges of lemon on the side Great addition to a game day snack board or a holiday potluck Leftovers make a fabulous vegetarian sandwich filling or topping for leafy salads
A Little History
Stuffed mushrooms became especially trendy in American party cuisine mid century As they are simple to adapt and always a crowd pleaser they have never left the table The pairing of hearty mushrooms with fragrant rosemary and cheese is a nod to Italian tradition
Seasonal Adaptations
Try swapping the fresh herbs for sage and thyme in the fall and adding a pinch of nutmeg for a cozier flavor Brighten with fresh basil or mint in spring months before serving If mushrooms are scarce use the same filling to top roasted zucchini or sweet peppers
Recipe Success Stories
These mushrooms have wowed guests at everything from New Years Eve to bridal showers Several friends now make this as their default appetizer for work potlucks One reader swapped in smoked cheddar and called it an instant classic
Freezer Meal Conversion
You can freeze these mushrooms before baking just make sure to use freezer friendly trays and pop straight into a hot oven from frozen No advance thawing is necessary which makes life so much easier for last minute get togethers
Save With a little prep these stuffed mushrooms bring savory flavors and wow factor to any spread Enjoy watching them vanish in minutes.
Cooking Questions
- → Can I prepare the filling in advance?
Yes, you can make the filling ahead of time and refrigerate it. Stuff the mushrooms just before baking for the best results.
- → What type of mushrooms work best?
Cremini mushrooms are ideal due to their flavor and size, but button mushrooms can also be used if needed.
- → How can I make this dish gluten-free?
Simply replace panko breadcrumbs with a gluten-free variety to suit dietary needs without altering taste or texture.
- → Can I add protein for a non-vegetarian version?
Yes, crumbled cooked bacon can be mixed into the filling for a flavorful, non-vegetarian twist.
- → How should these be served?
Serve warm, straight from the oven, finished with fresh rosemary and lemon zest for a burst of flavor.
- → Are these suitable for make-ahead parties?
Absolutely. Prepare the filling and clean the mushrooms in advance. Assemble and bake shortly before serving.