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The Best Stuffed Mushrooms Recipe – quick and easy to make, perfect for a delicious and effortless appetizer. Vegetarian, low-carb and Keto friendly. Perfect for parties!
This Stuffed Mushrooms Recipe has been my favorite for a while. Before I used to try fancy stuffings, like meat, crab and even cauliflower, but I’ve found the best combination of ingredients for the stuffing. Creamy, slightly crunchy, made with cream cheese, mushroom stems, shallot, diced cornichons (pickles), parmesan and dill.
This The Stuffed Mushrooms Recipe comes together in 30 minutes. You can prep and stuff the mushrooms in advance and then bake them when ready at 400 F for 20 minutes, this way you ensure a stress free party preparation.
The stuffing that I made in this Best Stuffed Mushrooms Recipe almost tastes like Boursin cheese. It is so good and easy to make.
Looking for more Keto friendly appetizers? Try these Keto Jalapeno Poppers from Tessa Domestic Diva.
What ingredients do you need to make stuffed mushrooms?
- button white mushrooms
- cooking spray (olive oil or butter spray will work, too)
- cream cheese
- shallot or onion
- garlic (optional)
- black pepper
- cornichons or pickles
- fresh dill (optional)
- Parmesan cheese
What mushrooms are best for this stuffed mushrooms recipe?
I usually make these stuffed mushrooms for a party appetizer, this is why, I usually use small to medium button white mushrooms. They are bite sized and easy to stuff. If you’d like, you can use Baby Bella mushrooms, but keep in mind that they have a slightly more earthy flavor.
The stuffing can also be used to stuff large Portobello mushrooms.
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 to make this Stuffed Mushrooms Recipe?
- Clean mushrooms and carefully remove the stems.
- Place mushrooms on a greased baking dish. season with salt and pepper.
- Dice the stems. Chop a shallot.
- Finely dice cornichons (pickles).
- Heat some butter in a pan. Add the chopped mushroom stems. Add shallot and garlic. Season with salt and pepper. Cook for 4-5 minutes over medium heat, until the liquid evaporates, stirring frequently. Remove from heat.
- In a bowl, combine softened cream cheese, cornichons, cooked mushroom stems, Parmesan, dill, black pepper and season with salt if needed.
- Add about 1 tablespoon or less to each mushroom. Top with Parmesan cheese.
- Bake for 20 minutes at 400 F.
If you feel like the shallot, garlic, dill, salt and pepper seasoning is not enough for your taste, you can add seasoning of your choice. I suggest adding Italian seasoning or just thyme.
What kind of cheese to use in stuffed mushrooms?
In this particular recipe, I like how Parmesan cheese pairs with the rest of the ingredients. If you are not a fan of it, you can use mozzarella, Gruyere or even cheddar cheese.
How to keep stuffed mushrooms from getting soggy?
- Don’t soak the mushrooms in water when cleaning them
- Bake the stuffed mushrooms at high temperature (400F)
Can you make these stuffed mushrooms ahead of time?
Yes, you can prepare and stuff the mushrooms up to 1 day in advance. Cover and refrigerate until ready to bake.
Can stuffed mushrooms be frozen (before being cooked)?
Yes, you can freeze stuffed mushrooms, before they are baked for up to one month.
Bake then mushrooms (no need to defrost ) for 7-12 minutes longer than the recipe suggests.
More mushroom recipes:
The Best Stuffed Mushrooms Recipe
- 24 white mushrooms
- 1/2 tsp salt
- 1/4 tsp black pepper, optional
- 1 tbsp butter
- 1/4 cup shallot, chopped
- 1 clove garlic, pressed, optional
- 1/3 cup chopped cornichons or pickles
- 5 oz cream cheese
- 1 tbsp chopped garlic
- 1/3 cup grated parmesan cheese
- cooking spray
- more Parmesan for topping
- Clean mushrooms and carefully remove the stems.Place mushrooms on a greased baking dish. season with salt and pepper.
- Dice the stems. Chop a shallot. Finely dice cornichons (pickles).Heat some butter in a pan. Add the chopped mushroom stems. Add shallot and garlic. Season with salt and pepper. Cook for 4-5 minutes over medium heat, until the liquid evaporates, stirring frequently. Remove from heat.
- In a bowl, combine softened cream cheese, cornichons, cooked mushroom stems, Parmesan, dill, black pepper and season with salt if needed. Add about 1 tablespoon or less to each mushroom. Top with Parmesan cheese.
- Preheat oven to 400 F.
- Bake for 20 minutes at 400 F.Serve.
Nutrition information is automatically calculated, so should only be used as an approximation.