The Best Classic Stuffed Mushrooms with a creamy cheesy filling including garlic and parmesan cheese. They are low-carb and keto friendly, and the perfect restaurant-quality appetizer.

If you’re looking for the best stuffed mushrooms, look no further! They are everything a stuffed mushroom should be: yummy and delicious with a creamy filling. This is my go-to classic stuffed mushroom recipe that comes together quickly and is the perfect hearty appetizer that everyone will enjoy. It is vegetarian, keto, and low-carb friendly.

Why is it that a mushroom stuffed with cheesy goodness can bring me such extreme happiness? I kept the filling on these guys pretty simple: cream cheese, garlic, parmesan cheese, and a few seasonings. That’s it. While they are simple in terms of ingredients and preparation, the result is super flavorful and something you might expect from a restaurant.

This cream cheese stuffed mushroom recipe is entirely vegetarian. It contains no sausage, no crab, and no bacon. Of course, you could add those things if you wish, but this is just a basic, simple recipe that everyone loves. They come together in just 30 minutes are are full of creamy flavor. It is perfect for entertaining! In other words, I think you’re going to love this recipe for classic stuffed mushrooms with cream cheese just as much as we do!

Best Mushrooms For Stuffed Mushrooms

When buying mushrooms to make these vegetarian stuffed mushrooms, choose white button mushrooms. You could also use mini portabella mushrooms. Try to use mushrooms that are similar in size so they are done cooking at the same time. We use the tops of the mushrooms to hold the delicious filling and chop the stems of the mushrooms to add flavor and substance to the cheesy filling.

Once you cut the stems off of your mushrooms, use a damp cloth to clean them. If you run them under water, they will soak up extra moisture and become soggy.

How to Make Stuffed Mushrooms

Here is a brief overview of how this recipe for stuffed mushrooms comes together. For the full recipe including all measurements, see the recipe card at the bottom of the post.

1. Prepare your mushrooms. Cut off the stems and set aside. Wash the mushrooms using a damp cloth.
2. Cook the stems and garlic. Finely chop the mushroom stems. Heat olive oil in a large skillet and sauté the chopped mushroom stems and garlic for about 5 minutes.
3. Make the filling. Combine the cooked mushroom stems and garlic in a bowl with the cream cheese, parmesan cheese, black pepper, and oregano. Stir well.
4. Stuff the mushrooms. Spoon about 1/2 to 1 tablespoon of the mixture into each mushroom cap and place them on a rimmed baking sheet.
5. Bake the mushrooms. Bake until the mushrooms are nicely browned, about 20-25 minutes. Enjoy!

How to Cook Stuffed Mushrooms

This mushroom appetizer is perfectly cooked and golden brown when baked in the oven. As far as how long to bake stuffed mushrooms, when cooked at 350 degrees they are done in 20-25 minutes. I always bake my mushrooms in the oven, but you can also make them in the air fryer.

Tips and Tricks

• Use finely grated cheese: I always recommend grating cheese from a block when a recipe calls for shredded cheese. It melts and tastes so much better than the pre-shredded stuff. In this recipe, I use my microplane grater to grate the parmesan very finely.
• Making them ahead: This recipe can be made up to three hours in advance, which is great when you are taking them to a party or preparing for guests. Make them up to the point of putting them in the oven, cover with plastic wrap, and place in the refrigerator until ready to bake. Remove the plastic wrap and bake according to the recipe.
• Top with some fresh parsley for an added garnish for serving.

Variations

As I mentioned above, this is a base for other stuffed mushroom recipes. They are perfect as is, or you can add additional ingredients. You could certainly add in cooked sausage, bacon, or crab if you wish, or even spinach. Get creative and enjoy!

Storing and Reheating Leftovers

These mushrooms are best enjoyed right after they’re made. You can store any leftover mushrooms in an airtight container in the refrigerator for up to three days. Reheat them in the oven or the air fryer until heated through. Always use your best discretion with reheating and eating leftovers.

More Stuffed Mushroom Recipes

Looking for other stuffed mushroom recipes? Try my Artichoke and Spinach Stuffed Mushrooms, these Jalapeño Popper Stuffed Mushrooms, or these Bacon Parmesan Stuffed Mushrooms.

If you make this easy stuffed mushrooms recipe or any of my other recipes, please let me know what you think by leaving a comment. I love hearing from you!

Recipe from
CenterCutCook