If you’ve ever bitten into a warm, cheesy mushroom filled with fragrant herbs and creamy cheese, you know the pure joy that is this Stuffed Mushrooms with Herbs and Cheese Recipe. This dish brings together tender mushroom caps loaded with a luscious blend of cream cheese, Parmesan, and mozzarella, perfectly accented with fresh herbs like parsley and thyme. It’s that irresistible combination of textures and flavors that makes it a sensational appetizer for any gathering or a comforting snack to enjoy anytime. Trust me, once you try these stuffed mushrooms, they’ll swiftly become a favorite in your recipe collection.
Ingredients You’ll Need
Making these stuffed mushrooms is delightfully straightforward because each ingredient plays a starring role in building flavor, texture, and color that sings in every bite.
- 20 large white mushrooms, stems removed and finely chopped: The perfect little vessels that soak up all the delicious filling while adding their own earthy flavor.
- 2 tablespoons olive oil: Adds a silky richness to sauté the filling ingredients just right.
- 3 cloves garlic, minced: Brings a bright and aromatic punch that beautifully complements the cheese.
- 1 small shallot, finely chopped: Offers a subtle sweetness that balances savory and herbaceous notes.
- 1/4 cup fresh parsley, chopped: Adds freshness and vibrant green color to the filling.
- 2 tablespoons fresh thyme leaves: Infuses the stuffing with a woody, slightly minty herb flavor.
- 1/2 teaspoon salt: Enhances all the flavors naturally without overpowering.
- 1/4 teaspoon black pepper: Adds a gentle kick that rounds out the seasoning.
- 4 ounces cream cheese, softened: The creamy base that binds everything together with luscious texture.
- 1/2 cup grated Parmesan cheese: Imparts a savory, nutty depth that melts beautifully.
- 1/2 cup shredded mozzarella cheese: Gives that irresistible gooey, melty stretch with mild flavor.
- 1/4 cup breadcrumbs (optional for topping): Creates a delightful crispy topping when you want a bit of crunch.
How to Make Stuffed Mushrooms with Herbs and Cheese Recipe
Step 1: Prepare Your Mushrooms
Start by preheating your oven to 375°F (190°C) and lining a baking sheet with parchment paper. Gently clean the mushroom caps using a damp paper towel to remove any dirt—avoid washing them directly under water to keep them from getting soggy. Set the caps aside and finely chop the stems; these will become part of the flavorful filling. Preparing your mushrooms carefully ensures the best texture and taste.
Step 2: Sauté the Filling Ingredients
Heat 2 tablespoons of olive oil in a skillet over medium heat, then add the chopped mushroom stems, minced garlic, and finely chopped shallot. Cook for about 5 to 6 minutes, stirring frequently until the mixture softens and most of the moisture evaporates. This step concentrates the flavors and prevents your filling from becoming watery. Remove from heat and stir in fresh parsley, thyme leaves, salt, and pepper. Let this mixture cool slightly before proceeding.
Step 3: Combine the Cheeses and Vegetables
In a medium bowl, mix together the softened cream cheese, grated Parmesan, shredded mozzarella, and the sautéed mushroom mixture. Stir until you achieve a smooth and creamy consistency. This rich blend is what makes the Stuffed Mushrooms with Herbs and Cheese Recipe unforgettable—each bite will be packed with cheesy, herbaceous goodness.
Step 4: Stuff the Mushroom Caps
Using a spoon, gently fill each mushroom cap with the creamy mixture, pressing lightly so the filling stays compact but not overstuffed. If you like a crunchy topping, sprinkle breadcrumbs on top of each filled mushroom. The balance between creamy inside and slightly crispy outside is simply divine.
Step 5: Bake to Perfection
Arrange the stuffed mushrooms on your prepared baking sheet and pop them into the preheated oven. Bake for 18 to 20 minutes, or until the tops are golden brown and bubbling with melted cheese. The aroma wafting from your oven at this point will be utterly irresistible and sure to have everyone eager to dig in.
How to Serve Stuffed Mushrooms with Herbs and Cheese Recipe
Garnishes
To make your presentation even more inviting, sprinkle freshly chopped parsley or a few delicate thyme sprigs lightly over the hot stuffed mushrooms. A tiny drizzle of good-quality olive oil can add a subtle shine and richness that makes them pop on the plate.
Side Dishes
These stuffed mushrooms pair wonderfully with crisp green salads, fresh crusty bread, or a light pasta tossed with olive oil and lemon. Their savory richness balances beautifully with lighter sides to create a harmonious meal or appetizer spread.
Creative Ways to Present
Arrange the mushrooms on a rustic wooden platter with small bowls of dipping sauces like garlic aioli or a tangy marinara. For parties, serve them on skewers or as part of a tapas board alongside olives, cheeses, and cured meats to impress your guests with both flavor and flair.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, place them in an airtight container and refrigerate. They remain delicious for up to 3 days and can easily be reheated for a quick snack or meal addition.
Freezing
It’s best to freeze the stuffed mushrooms before baking to maintain the texture and freshness. Place them on a baking sheet to freeze individually before transferring to a freezer-safe container. They keep well for up to 2 months.
Reheating
Reheat stuffed mushrooms in a preheated 350°F (175°C) oven for about 10-12 minutes until warmed through and bubbly. Avoid microwaving if possible to keep the textures intact and the cheese perfectly melted.
FAQs
Can I use different types of mushrooms for this recipe?
Absolutely! While white mushrooms are classic, cremini or baby bella mushrooms work beautifully too, offering a deeper, earthier flavor that complements the creamy cheese perfectly.
Is it possible to make this recipe vegan?
Yes, you can substitute cream cheese and shredded cheeses with vegan alternatives and use nutritional yeast for a cheesy flavor. Just make sure to check your breadcrumbs are vegan as well.
Can I prepare the filling ahead of time?
Definitely. You can make the filling a day in advance and store it in the fridge. When ready to bake, simply stuff the mushroom caps and proceed with baking as directed.
What can I add to make this recipe spicier?
Try sprinkling in some crushed red pepper flakes or mixing in a bit of finely chopped jalapeño with the filling to add a subtle heat that contrasts nicely with the creamy cheese.
How do I prevent the mushrooms from becoming soggy?
Cleaning mushrooms with a damp towel rather than rinsing and removing the stems to cook separately helps keep them firm. Also, sautéing the stems until moisture evaporates ensures the filling isn’t watery.
Final Thoughts
I cannot recommend this Stuffed Mushrooms with Herbs and Cheese Recipe enough. It’s a little bit indulgent, irresistibly flavorful, and surprisingly easy to make. Whether you’re hosting a party, looking to impress on a weeknight, or simply craving a cozy bite, these stuffed mushrooms will deliver big on satisfaction while bringing people together around the table. Grab your ingredients, have fun in the kitchen, and enjoy every cheesy, herb-filled mouthful!
Print
Stuffed Mushrooms with Herbs and Cheese Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 20 stuffed mushrooms
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Stuffed Mushrooms with Herbs and Cheese offer a delightful and savory appetizer perfect for any occasion. Large mushroom caps are filled with a creamy blend of cream cheese, Parmesan, mozzarella, fresh herbs, garlic, and shallots, then baked until golden and bubbly, delivering a rich and comforting bite every time.
Ingredients
Mushrooms
- 20 large white mushrooms, stems removed and finely chopped
Filling
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 small shallot, finely chopped
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh thyme leaves
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 ounces cream cheese, softened
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
Topping (optional)
- 1/4 cup breadcrumbs
Instructions
- Prep the Mushrooms: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. Clean the mushroom caps gently with a damp paper towel and set them aside.
- Sauté the Filling Base: Heat olive oil in a skillet over medium heat. Add the finely chopped mushroom stems, minced garlic, and chopped shallot. Cook for 5–6 minutes, stirring occasionally, until softened and most of the moisture has evaporated.
- Mix Herbs and Seasoning: Remove the skillet from heat and stir in the fresh parsley, thyme, salt, and black pepper. Allow this mixture to cool slightly to prevent melting the cheese later.
- Combine the Filling: In a medium bowl, combine the softened cream cheese, grated Parmesan, shredded mozzarella, and the sautéed mushroom stem mixture. Mix thoroughly until you have a smooth, creamy filling.
- Stuff the Mushrooms: Spoon the cheese and herb mixture into each mushroom cap, pressing gently to pack the filling.
- Add Topping (Optional): If desired, sprinkle breadcrumbs evenly on top of the stuffed mushrooms to add a crunchy texture once baked.
- Bake: Arrange the stuffed mushrooms on the prepared baking sheet. Bake in the preheated oven for 18–20 minutes, or until the tops are golden and the filling is bubbly.
- Serve Warm: Remove from the oven and serve immediately for the best flavor and texture.
Notes
- Substitute cream cheese with goat cheese for a tangier flavor.
- Add crushed red pepper flakes for a spicy kick.
- Add a bit of lemon zest to brighten the flavor profile.
