- Dish type
These tasty little stuffed button mushrooms are simply perfect for entertaining and celebrations such as Christmas parties and New Year's Eve.
5 people made this
- 3 potatoes, cooked and grated
- chopped herbs of your choice, to taste
- 3 cloves garlic, minced
- 150g cheese of your choice, grated
- salt and pepper, to taste
- 3 tablespoons mayonnaise
- 16 button mushrooms, stalks removed
MethodPrep:10min ›Cook:15min ›Ready in:25min
- Preheat the oven to 200 C / Gas 6. Lightly grease a baking tray.
- In a bowl, combine the potatoes, herbs, garlic and cheese and mix well; season to taste then stir in the mayonnaise. Using small spoons to help you, place a small amount of the mixture in each mushroom and arrange on the prepared baking tray.
- Bake in the preheated oven for 15 minutes until the cheese is melted and the mushrooms are tender. Remove from the oven and serve warm or allow to cool before enjoying.
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Cream cheese and sausage is one of my family's favorite dips. This recipe takes it to a whole new level by stuffing it into bite-sized mushrooms. It's a portable pick-up guests will love.
Technique tip: Gently brushing the mushrooms to remove any organic matter is sufficient. Washing the mushrooms will make them too soft and have a slime-like texture.
Swap option: If you are vegetarian, chop the mushrooms and add to the dip mixture.
Dina’s Tossed Mushrooms
All the deliciousness of stuffed mushrooms without all the work! An easy side dish you can serve any night of the week!
My friend Liz of the Lemon Bowl gave me a review copy of her eCookbook, Food From Our Ancestors: The Ultimate Italian Sunday Dinner, a series featuring ethnic recipes passed down over the generations. Liz created this as a way to share family dishes with her children and the generations after them. This ecookbook fetures recipes like Eggplant Parmesan, Pasta e Fagiole, Sunday Gravy for only $3.99. Upcoming editions include The Ultimate Lebanese Sunday Dinner, The Ultimate Mexican Sunday Dinner, The Ultimate Jewish Shabbat Dinner and more.
I was intrigued by these mushrooms and boy am I glad I made them! These might have been the best tasting mushrooms I’ve ever had. I had to slightly tweak the original recipe to keep them on the lighter side but I promise, they were wonderful and will be a new regular in my house!
How to prepare mushrooms for stuffing?
You first have to find and purchase your button white mushrooms. Look for ones that have not started to brown and get spoiled. If you are lucky enough, you will be able to find some pretty clean white mushrooms, without any dirt on them.
This way cleaning will be much easier – just take a moist piece of paper towel and wipe down the mushrooms. I also like to trim down the stems with just about 2 millimeters.
If the mushrooms that you get are pretty dirty, I know that it is not recommended to soak them in water, because they will get soggy, once baked, but I quickly wash them under cold water and then dry and wipe with paper towel.
Then carefully remove the stems and reserve them for the stuffing. You can also scrape off the gills with a small spoon, if you’d like.
How Long Do Stuffed Mushrooms Last?
You will want to refrigerate any leftovers for up to three days. These sausage and cream cheese stuffed mushrooms can also be frozen.
If you want to make these ahead of time, like for a New Year's Eve party appetizer, I'd recommend preparing the sausage mixture the day before and refrigerate it.
Simply fill the mushrooms and place them in an airtight container until you're ready to bake them.
Give the sausage stuffed mushrooms an extra 10 minutes or so in a preheated oven if they are cold when going in the oven.
Ingredients US Metric
- 6 portobello mushrooms
- 1 tablespoon roughly chopped mint leaves
- 2 heaping tablespoons roughly chopped flat-leaf parsley leaves
- 1 ounce Parmesan, finely grated
- 1 garlic clove, finely grated
- 3 tablespoons bread crumbs
- 1/3 cup extra-virgin olive oil
Preheat the oven to 350°F (176°C).
Slice the mushroom stalks from the caps. Place the mushroom caps on a baking sheets, gills facing up. Finely chop the mushroom stalks.
In a bowl, combine the mushroom stalks, mint, parsley, Parmesan, garlic, and bread crumbs and mix thoroughly. Using a spoon, divide the mixture evenly among the 6 mushroom caps, gently packing the mixture down with the back of the spoon.
Drizzle a little olive oil over each mushroom, then bake for 15 to 25 minutes, until the surface of the stuffing is golden. Serve warm.
Stuffed Mushroom Variations
Omit the mint and Parmesan and reduce the bread crumbs to 2 tablespoons. Add 2 3/4 ounces crumbled blue cheese, such as Gorgonzola, in place of the Parmesan.
Substitute 15 or so button or cremini mushrooms for the portobello mushrooms. You will not need to use all the chopped mushroom stems.
Recipe Testers' Reviews
Jo Ann Brown
When I was growing up, stuffed mushrooms always indicated a holiday or celebration of some sort because this was the only time they were made for the family. For years I assumed they were difficult and arduous to make, thus explaining their elusiveness. It turns out they’re easy to prepare, especially in this recipe since the stuffing step is greatly simplified by using large portobello mushrooms instead of small button mushrooms. It was greatly satisfying to have more then a one-bite morsel, and cutting the mushrooms with a knife and fork elevated the dish to a meal rather then an appetizer. In my prep, I did all the chopping by hand, but I don't see why you couldn’t use a food processor. I would give the herbs and garlic a whirl, process again with the mushroom stems, then finish it up with the oil and crumbs. I also thought 15 minutes wasn’t long enough to dry out the mushrooms the way I prefer them. Mature 'bellos can be quite watery when roasted, so increase the time to 25 minutes if you like a meatier texture. The flavor was delicious, and we will be eating these far more often than when I was growing up.
I'm always on the lookout for easy appetizers with a twist. This stuffed mushrooms recipe absolutely fit the bill. And when they’re prepped in advance, you could even bake 'em ahead of time and serve ‘em at room temperature. I used little cremini mushrooms (maybe 1 1/2 inches in diameter). I made the stuffing with panko breadcrumbs mixed with coarsely ground almonds. It worked perfectly, giving a little crunch to the stuffing. I especially liked the mint in the stuffing, which gave a nice, fresh taste to the whole affair. I had to bake the mushrooms for 22 minutes to get them nicely browned (I’ll maybe bake them at 375°F the next time). This recipe is definitely a keeper.
Thanks for reminding us of the 1970s! We loved stuffed mushrooms then, and this recipe gives us an updated version to enjoy. I used 1 pound button mushrooms to provide a smaller one-bite option as opposed to portobello mushrooms. I liked using the mushroom stalks rather than tossing them out (which I wouldn't do, anyways) as it just adds more mushroom flavor to each bite. I added 1 tablespoon olive oil to the bread crumb mixture to bind it and make it hold together a little better before stuffing into the mushrooms. The herbs, cheese, and garlic combined beautifully. We tried the Parmesan mixture first, and a few days later, I made the Gorgonzola variation. We loved them both equally! I guess I'll just have to make a double portion each time. A delicious revisiting of a classic.
There was a 24-ounce package of button mushrooms sitting in the refrigerator, nagging at me for buying them and then abandoning them, so I decided to try them in this recipe. They were a little larger than usual, bigger than the one-bite, pop-in-your-mouth size suggested as a variation, which made them good candidates for being stuffed. I think I would have had trouble getting the stuffing into real small mushrooms without it spilling all over. These were 2 to 3 bites each. I can’t recall using mint in stuffed mushrooms before, but the mint really did something special with these. I’d definitely make these again using portobellos and maybe even increasing the amount of mint a little. Having the wide open top of portobellos would give a different effect than stuffing the smaller opening of a button mushroom. The mushrooms were very moist and, if anything, maybe a bit too juicy. Having the stuffing exposed rather than largely encased might resolve that issue.
Because I was pressed for time, I used store-bought bread crumbs rather than making some. The recipe doesn’t specify the type, but I think fresh crumbs, maybe lightly toasted and buttered, would add another dimension to this recipe.
When I first read through this stuffed mushrooms recipe, the first thing I thought is that there was no way that the filling would "stuff" anything since there didn't seem to be much of it. I was wrong. These aren't your run-of-the-mill, stuffed-to-the-gills (no pun intended) stuffed mushrooms. These are flavorful roasted stuffed mushrooms that have incredible flavor from the cheese, herbs, and olive oil. The meatiness of the mushrooms make this a great vegetarian option to accompany dinner or as dinner with a salad. On the second round of these, I used blue cheese. They’re both equally good, but I think I prefer the Parmesan version just because you can eat more without the flavor becoming overpowering. I highly recommend these.
Instead of being heavily packed with bread crumbs and cheese, these stuffed mushrooms are elegantly topped with just enough aromatics so as to not overpower the wonderful earthy mushroom flavor. Leftovers were just as enjoyable at room temperature. I thought they would make a wonderful side to grilled steaks.
This is a quick and easy stuffed mushroom recipe. I made this with button mushrooms, although I couldn't find any bite-size mushrooms. The smallest I could find were more like a two- to three-bite size. We had these as a nibble to enjoy while we were making a salad. I can also see them being a nice side dish. I’m going to make them tonight and serve them alongside a rib eye. It makes me hungry just thinking about them.
This stuffed mushrooms recipe was a big hit with friends! I went with the suggestion of using button mushrooms instead of portobellos. I also opted for the Gorgonzola variation. I used just under a pound medium mushrooms. I didn’t use all the stalks because I could tell it was going to make way more stuffing than there was room in the mushrooms. I still had more stuffing than room in the mushroom, but I packed it all in anyway. It was fine to have a little extra spill out. It was a quick recipe to put together, and they hold up fine for a couple of hours without refrigeration prior to baking. I baked them for about 15 minutes until they were lightly browned on top and the cheese was soft. The sharpness of the cheese was tempered by the earthiness of the mushrooms. The garlic was a nice addition. It was a great little appetizer!
This stuffed mushrooms recipe is simple to prepare and quite tasty. The stuffing is easy to do ahead of time and makes a nice presentation. Although I used my own fresh mint, the three of us who tasted these stuffed mushrooms agreed that we didn't taste the mint. So perhaps that could be left out. On the other hand, fresh thyme might make a nice substitution. About 13 minutes was plenty for the portobello mushrooms I used. I let them rest for a couple of minutes, which allowed the weeping to settle before plating and serving them.
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Quick recipe! This is the second time my boyfriend and I made this! So delicious!
You can prepare the filling and stuff the mushrooms (without baking them) for up to 24 hours ahead. Just cover and refrigerate them, and then cook them right before serving. Once cooked, stuffed mushrooms do not hold up well for long periods.
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Stuffed Mushroom Casserole
- Yield: 8
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Course: Side Dish
- Cuisine: Vegetarian
- Author: Sabrina Snyder
Stuffed Mushroom Casserole is rich and cheesy with a golden-brown crunchy panko crust, in an easy casserole side that will complete any holiday meal!
- 8 tablespoons unsalted butter , divided
- 1 1/2 pounds crimini mushrooms , quartered
- 1 teaspoon Kosher salt
- 1/2 teaspoon coarse ground black pepper
- 3 cloves garlic , finely chopped
- 8 ounces cream cheese
- 1/2 cup sour cream
- 1/2 cup shredded mozzarella
- 1 1/2 cups panko breadcrumbs
- 1/2 cup grated Parmesan
Note: click on times in the instructions to start a kitchen timer while cooking.
Add mushrooms, salt and pepper and cook, stirring occasionally, until mushrooms are seared and browned, about 6-8 minutes .
Bake for 30-35 minutes until the top is golden brown.
Yield: 8 , Amount per serving: 298 calories, Calories: 298g, Carbohydrates: 15g, Protein: 10g, Fat: 23g, Saturated Fat: 14g, Cholesterol: 64mg, Sodium: 664mg, Potassium: 511mg, Fiber: 1g, Sugar: 4g, Vitamin A: 697g, Vitamin C: 1g, Calcium: 204g, Iron: 1g
All images and text © for Dinner, then Dessert.
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Awesome recipe. Great combination of flavours. They turned out fabulously. I followed the recipe loosely. I did 8 medium-large sized mushrooms so played it by ear and adjusted measurements and checked seasoning accordingly. It was so easy to make and they looked impressive! I too used garlic and chopped the mushroom stalks, as well as fresh baby spinach which I chopped roughly but somewhat fine. This made stirring the mixture during prep (and the eating part) really easy. AsI was in a rush I didn't pre-bake the mushroom cups so i will try it next time - if I have the time -) Am also thinking to do stuffed ɻite size' button mushrooms for dinner party canapés. NB: the food 'sweated' in the oven as it cooked so I removed the liquid twice which I've set aside to freeze and use as stock or towards a sauce in the future.
These are killer baked stuffed mushrooms! I used 6 oz. fresh baby spinach that I chopped in the food processor together with the mushroom stems. Added these and some garlic to the sauteed onions and sauteed for another couple of minutes. I like a little bite to mushrooms, so I reduced the cooking time to 15 minutes on the first round and ten minutes on the second round then cooked for 10 minutes after stuffing. Amazing!
I made a vegetarian version of this for my book club. I cut the bacon, but didn't want to loose the savory flavor, so I added fresh thyme, sage and garlic to the sauteed onion. Also used fresh steamed baby spinach. I wish I would have chopped it first, since it was stringy and harder to stuff the mushrooms. Anyway, everyone loved them! Made the extra filling into a dip - yummy. The mushrooms definitely shrink, so get ones that look far bigger than bite-sized!
I was running short on time, so I didn't roast the mushrooms on both sides, but they were still delicious.
Great make-ahead with so many possibilities! Don't like cream cheese, so I've used left-over mash potatoes or a beaten egg as binder. I dice/saute the mushroom stems, use blue cheese, spinach, bacon or Canadian bacon and just a few panko crumbs mixed in with the egg. Next day bit of remaining stuffing went perfectly in a frittata. Delicious w the blue cheese without being too strong.
A definite party-pleaser! So delicious and easy to make.
I made this for an event serving 100 and it was fabulous. The only ingredient I changed was the onions to shallots. It is a winner.
great appetizer or side dish. very heavy though, definitely not a dainty morsel. delicious nonetheless and worth the effort.
I don't understand all the rave reviews. I made these for New Year's Eve. I followed the recipe exactly except I tossed the mushrooms in olive oil instead of bacon grease (ugh) before the preliminary roasting. I also added grated parmesan, bread crumbs and drizzled olive oil on top before baking as other reviewers suggested, which helped a lot. The mushrooms were good, but father bland and the filling was too dense. Decent, but after all the work (hollowing out 48 mushrooms is no picnic), I was disappointed. I think they would be better with some hot red pepper flakes and maybe some stronger cheese mixed in the filling. the feta just got lost. One major thing: the mushrooms of the size mentioned in the recipe shrink down to WAY too small. You need mushrooms at least three to four inches in diameter for this.
OMG! as the kids say. This is the best Stuffed Mushrooms I've ever had. I, too had leftover stuffing/filling. think I'll use it in a frittata tomorrow morning.
Yum!! I made these for appetizers and they were a big hit. I made them three different ways. On all versions I used 1/3 cup feta, 1/3 cup fresh mozarella, and 1/8 cup parmeasean reggiano, instead of 3/4 cup feta. I then spilt the mixture into three containers and put fresh crab meat in one, browned mild italian sausage in the other and left the last as is. I mixed italian seasoned PANKO bread crumbs and parmesean reggiano equally and sprinkled on top. I cooked as directed otherwise. They were all very good, but the ones to which I had added the mild italian sausage were outstanding! This was a surprise. I only did that because several of my guests did not like seafood. I thought the crab filling would be my favorite. Also, I did not have as many mushrooms as I needed so I put the rest of the filling in a shallow ramekin and baked it along with the mushrooms and served this as hot dip with small toasts. This is a keeper.
I have never eaten a stuffed mushroom that I thought was worth the calories. But I saw this recipe and wanted to serve them to a mushroom fanatic friend. Well, wow! It may make a few folks nuts that some of us do things our own way, but I certainly liked the outcome. I frequently substitute pancetta for bacon in recipes and I think that certainly adds great complexity of flavor. Also, I usually throw a bag of salad mix in with fresh spinach when making sauteed greens for dinner. So I lightly sauteed a bag of Trader Joe's herb salad mix instead of using frozen spinach and used pancetta. The panko and parmesan topping discussed by others was a terrific addition. I used a very large shallot rather than onion. I thought that pre-cooking the mushrooms was very helpful and got rid of that watery taste and spongy texture that frequently accompany mushrooms. I also agree with the suggestion of using leftover stuffing with eggs the next day.
Excellent. Have made these so may times and usually serve them in phyllo cups. They are quick and easy and also go quickly.
I took these to a party on Friday night and they were gone in the first 15 minutes! Oh my gosh, they are so, so good. I added about half a package of cooked crabmeat because I had it on hand, wow. Rich and delicious. Will absolutely make them again!
I made this for my roomies while running out the door one afternoon along with a pupkin/squash risotto and since i had no time or bacon, i didn't prebake the mushrooms and left out the bacon/grease etc, just used olive oil. I expected them to love the risotto and give an ok rating for this muchrooms. It was a tie! My bf and I loved the risotto, missed the bacon in the mushrooms, my two roommies said the opposite, which eads me to elieve they are both phenomenal recipes. Im planning on making the mushrooms for a big B-day party, till skipping the pre-bake but def adding the bacon. I might leave some mushrooms ithout for my veggie friends.
Excellent! I skip the lengthy prep and just coat the mushrooms in the bacon grease, stuff with the filling, and bake for approx 25 min. I also top with some panko mixed with parmesean cheese for a crunchy topping. Always a crowd pleaser!
Great recipe, a big hit, just make note that the mushrooms will shrink a fair amount and you can cut this recipe in half and still have plenty. I used portbellos the day after I made the button mushrooms as I loved the filling so much
This is a really simple, easy to make appetizer that gets rave reviews at parties. I have made them a couple times and they are always scarfed up. I do make them ahead of time and just throw them in the oven before I serve them to warm them through. Topped with a bit of parmesan, and you have a nice brown crust.
I made these just as the recipe called for, except I used some brown cremini mushrooms along with the white button. The dish was a huge hit at the party where I served it--both kinds of mushrooms were great, the stuffing was great, it was all delicious.
As a vegetarian, I elect to skip the bacon in this recipe. I use olive oil in substitute of bacon grease. Regardless of the lack of bacon, everyone loves this dish!
It was time consuming, but I received a lot of compliments from guests that sampled the mushrooms. Roasting them differentiates them from a lot of other stuffed mushrooms.
Absolutely excellent stuffed mushroom recipe, best I've ever made. I used blue cheese instead of the feta (I love the combo of blue cheese and bacon), and I also used the (chopped and sauteed) mushroom stems in the filling. I also topped them with a little breadcrumbs and parmesean, and popped them under the broiler for a minute at the end to crisp the top a little. This got raves, and I'll definitely make this over and over. As others recommended, the leftover filling was delicious scrambled in with eggs the next day.
I changed only one thing on this recipe- a fat shallot instead of onion- HOLY CHRIST it was so good!