Simple Stuffed Mushrooms

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5 from 1 vote
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These savory Stuffed Mushrooms are an easy, five-ingredient appetizer and a crowd favorite! A simple recipe to serve at parties or as a tasty snack!

Simple Stuffed Mushrooms are one of those appetizers that are always a hit whenever you serve them. They are one of my family’s favorites, along with Spinach Artichoke Dip and Crispy Baked Buffalo Wings, so I make them often for tailgates, game days at home, and entertaining, especially over the holidays. You can easily prep them ahead and then bake them when you are ready to serve, making them a super easy appetizer or snack! I know you’ll love them!

Stuffed mushrooms in a ceramic serving dish laid on a cloth napkin.

I make these stuffed mushrooms as well as my French Onion Soup Stuffed Mushrooms often, especially around the holidays. They are easy to make, cook in minutes, and taste absolutely divine – better than most restaurants. And it can be our secret how easy they were to make!

Why You’ll Love These Stuffed Mushrooms

Quick and Easy – Just 5 simple ingredients, ready in minutes and can be prepped ahead to bake right before serving.

Savory and Delicious – Rich, tasty ingredients make a decadent appetizer.

Perfect Party Appetizer – Bite-sized appetizers that are perfect for parties and entertaining.

How to Make Stuffed Mushrooms

These come together quickly. Here’s how you’ll make them.

Ingredients for Stuffed Mushrooms

Ingredients for stuffed mushrooms.
  • Mushrooms – Whole fresh mushrooms, cleaned with stems removed. Save the stems as you will use them in the recipe.
  • Cream Cheese
  • Parmesan Cheese
  • Green Onions
  • Ground Sausage

Step-by-Step Instructions

Clean the Mushrooms

Fresh whole mushrooms in a glass bowl with one being cleaned with a damp paper towel.

Wipe the mushrooms clean with a damp paper towel or damp cloth. Don’t soak them in water. Remove the stems and chop them. Set aside.

Prepare the Stuffing Ingredients

Cook the sausage until done; add the chopped mushroom stems and cook until tender.

With a food processor or mixer, cream together the cream cheese, shredded parmesan cheese, and chopped green onions with the cooked sausage mixture.

Stuff the Mushrooms and Bake

Mushroom caps are stuffed and await baking all lined up on a lined baking sheet.

Spoon the stuffing mixture into the mushroom caps.

Place the stuffed mushroom caps on a parchment-lined rimmed baking sheet and bake until bubbly – about 15 minutes. Remove once done, allow to cool for about 5 minutes, and serve.

Storage Tips

To make ahead: Prep according to the recipe instructions, except for baking them, and place in an airtight container and refrigerate for up to one day. Remove and place on a lined baking sheet and bake as directed. 

To refrigerate: Stuffed mushrooms are best the day they are baked, but are still good later too. If you have some left, place it in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave, the oven or for a couple of minutes in the air fryer. 

Regardless of the event, this recipe for stuffed mushrooms has to be part of your entertaining menu. And the best part is that guests will gobble them up and ask for more. You can smile knowing you had them made in no time flat!

Recipe Tip

When you are busy planning and preparing for a party or gathering, these Stuffed Mushrooms are a great appetizer to make!

Prep them ahead! Make them a day early or earlier in the day of your party, following the directions, but don’t bake them. Wrap the stuffed mushrooms well with wrap or place them in an airtight container and refrigerate until ready to bake. Place on a parchment-lined baking sheet and bake as directed. Enjoy!

More Favorite Appetizer Recipes

Queso Dip

Salsa

Southern Ham Biscuits

Shrimp Dip

Mini Quiche

Here’s my Simple Stuffed Mushrooms recipe. I hope you love them as much as we do!

Simple Stuffed Mushrooms

5 from 1 vote
These savory Stuffed Mushrooms are an easy, five-ingredient appetizer and a crowd favorite! A simple recipe to serve at parties or as a tasty snack!
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 16

Ingredients 

  • 2 lbs button mushrooms, approximately 50 mushrooms
  • 1 (8-ounce) package cream cheese
  • 1 (8-ounce) package shredded Parmesan cheese
  • 3 green onions, chopped
  • 1 lb sausage, ground sausage

Instructions 

  • Preheat oven to 375 degrees.
  • Wash mushrooms and remove stems.
  • Chop stems. Set aside.
  • Cream together cream cheese, Parmesan cheese, and onions.
  • Cook sausage.
  • Once fully cooked, add in mushroom stems and cook until tender.
  • Pour sausage and mushrooms into cheese and onion mixture. Mix well.
  • Spoon into mushroom tops and bake for 15 minutes until bubbly.
  • Remove from oven and allow to cool for 5 minutes prior to serving.

Notes

Storage Tips

To make ahead: Prep according to the recipe instructions, except for baking them, and place in an airtight container and refrigerate for up to one day. Remove and place on a lined baking sheet and bake as directed. 
To refrigerate: Stuffed mushrooms are best the day they are baked, but still good later too. If you have some left, place it in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave, the oven or for a couple of minutes in the air fryer. 

Nutrition

Calories: 209kcal | Carbohydrates: 5g | Protein: 11g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 484mg | Potassium: 301mg | Fiber: 1g | Sugar: 2g | Vitamin A: 45IU | Vitamin C: 2mg | Calcium: 7mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

These simple stuffed mushrooms are easy to make ahead of your party. Assemble the stuffed mushrooms without baking and store in your refrigerator until your event.

Enjoy!
Robyn xo

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About Robyn

Robyn Stone is a cookbook author, wife, mom, and passionate home cook. Her tested and trusted recipes give readers the confidence to cook recipes the whole family will love. Robyn has been featured on Food Network, People, Southern Living, and more.

5 from 1 vote (1 rating without comment)

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Recipe Review




11 Comments

  1. Amber says:

    I was wondering if instead of sausage could I put crab in them?

  2. Deeg says:

    stuff them with sausage stuffing is also yummy ….
    add buttered breadcrumbs on top for crunchy goodness

  3. Nikki says:

    I am going to give this recipe a try for a special anniversary dinner I am making for my husband and I this weekend. He loves stuffed mushrooms! Thanks!

  4. Mrs. Jen B says:

    I have been looking for more than a week for a stuffed mushroom recipe to make for a party this weekend – and I’ve found the winner!! Thank you!!

  5. Amy from She Wears Many Hats says:

    Yummy stuff Robyn! I could eat these 3x’s per day. Or 4.

  6. bunkycooks says:

    I can’t spell when I type too quickly! πŸ™‚

  7. bunkycooks says:

    These are awesome! I love stuffed mushrooms for a dinne rparty. BTW, your site looks great!

  8. cecedon says:

    these look seriously yum, and they are gluten free! I think I am going to make a bunch for a dinner party Im having in a couple of weeks. The sausage probably makes them divine!

    1. Robyn Stone says:

      Let me know how you like them! πŸ™‚

  9. SMITH BITES says:

    oh Robyn – LOVE ME SOME STUFFED MUSHROOMS!!!! give me these babies and i won’t bother with anything else!

  10. TidyMom says:

    These look DELICIOUS Robyn!!……I wish my family would eat them….but I think with this recipe I could just make a few for me! Ü