Stuffing-Stuffed Cremini Mushrooms can be served as an appetizer or side dish. These tasty filled mushrooms are easy to make, delicious to eat, and will disappear quickly, so you'd better make plenty!
I hope you love appetizers as much as I do. I could make a whole meal out of just nibbles and be perfectly happy. Some of my favorites are Easy Shrimp Cocktail Appetizer Bites, Parmesan Onion Squares, Shrimp Rangoon Garlic Toasts, and Monte Cristo Rollups, to name a few.
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Table of Contents Found Here
- The ingredients:
- Ingredient information:
- Kitchen tools and equipment needed:
- Add-in and substitution suggestions:
- Best way to clean mushrooms:
- How to prepare mushrooms for stuffing:
- Stuffing-stuffed mushroom serving suggestions:
- Can these stuffed mushroom caps be made in an air fryer?
- Can boxed stuffing be used?
- Can large portobello mushrooms be stuffed instead of the creminis?
- Can these stuffed mushroom appetizers be made in advance?
- Can stuffed mushrooms be frozen?
- How many stuffed cremini mushrooms does this recipe make?
- My favorite stuffing recipes for your consideration:
- Additional recipes featuring mushrooms:
- Printable Recipe Card
- Please comment if you've made this recipe.
The ingredients:
*Please note that the exact measurements along with a "shop the recipe" feature from Instacart and Walmart is available inside the printable recipe card.
Ingredient information:
CREMINI MUSHROOM CAPS - I chose cremini mushrooms for this recipe because of their meaty texture and mild, earthy flavor. They tend to range in size anywhere from 1 - 2 inches in circumference, making them perfect for holding plenty of stuffing.
OLIVE OIL - I used extra virgin olive oil because I love the fruity notes it lends to the earthy mushrooms, but feel free to use avocado, grapeseed, or
PREPARED STUFFING - You'll need about two cups of stuffing to make this recipe as written. You can make your favorite stuffing specifically for this recipe, use leftover stuffing, or use a box stuffing mix. The choice is yours.
PARMESAN CHEESE - I added grated Parmesan cheese to the bottom of the mushrooms before stuffing, and a sprinkling of cheese to the top of the stuffing before baking. The cheese adds visual appeal as well as adding a slightly salty, nutty flavor to the mushrooms.
SALT AND PEPPER - This recipe was written using kosher salt and freshly cracked black pepper.
*Important Note—If using table salt instead of kosher salt, please cut back on the amount of salt called for in the recipe card by half because they measure differently due to grain size.
FRESH PARSLEY - Used primarily as a garnish, chopped fresh parsley will also lend freshness and visual interest to the completed stuffing-stuffed mushrooms. This item is optional but encouraged.
Kitchen tools and equipment needed:
- baking sheet with rack
- mushroom brush (optional)
- parchment paper
- cookie scoop
- cheese grater (optional)
- chef's knife (optional)
- cutting board
- paring knife
- kitchen spoon (for removing the gills from the mushrooms)
- kitchen timer (optional)
Add-in and substitution suggestions:
As mentioned above, if desired, white button mushrooms may be substituted for cremini mushrooms.
Regarding add-ins, caramelized onions or scallions mixed in with the stuffing would be lovely, as would adding any toasted chopped nut, pecan, walnut, hazelnut, etc., come to mind.
And for a slightly sweet addition, minced dried cherries or cranberries would be tasty.
Finely chop the mushroom stems (removed from the caps) and stir them into the stuffing.
Avocado or grapeseed oil may be substituted for olive oil if desired.
Best way to clean mushrooms:
Gently wiping the mushrooms with a damp paper towel or using a mushroom brush is the best method of cleaning mushrooms so they don't absorb water.
I also like to trim a small slice from the bottom of each stem, but the entire stem is removed for this recipe, so trimming will only be necessary if you mix the stems into the stuffing. Then, I recommend trimming.
How to prepare mushrooms for stuffing:
- Gently wipe (or brush) each mushroom clean of noticeable debris.
- Gently snap the entire stem from the cap of the mushroom. Reserve the stem for another application, or finely chop the stems and add them to the stuffing.
- Use a teaspoon or other small kitchen spoon to gently scrape the entire inside, including the walls of the mushroom caps, to remove the gills and make room for plenty of stuffing.
- Bake the cleaned and prepared mushrooms, cleaned side down, on a baking sheet fitted with a rack for 10 minutes at 350 degrees F (175 degrees C).
- Remove the mushroom from the oven and turn them over, clean side up, to prepare them for filling and their final bake.
Stuffing-stuffed mushroom serving suggestions:
Serving-stuffed mushrooms as appetizers has always been popular, but why not mix things up and serve them as a side dish?
Imagine how pretty (and unusual) stuffing-stuffed cremini mushrooms will be on a holiday dinner plate!
Can these stuffed mushroom caps be made in an air fryer?
Yes, they sure can.
I suggest preheating the air fryer to 325 degrees and continuing the recipe (as written) on the recipe card.
Depending on your air fryer, the cooking time may be less, so please keep a close eye on them so they don't burn.
Can boxed stuffing be used?
Yes.
There are some delicious boxed stuffings on the market, so use your favorite. And if you like, you can still doctor up the box stuffing with add-ins, if desired.
Can large portobello mushrooms be stuffed instead of the creminis?
They sure can.
Follow the same steps for making the cremini mushrooms, but fill the larger portobellos with stuffing and bake until hot.
Substituting portobellos for cremini mushrooms will take additional cooking time, so keep an eye on them.
Can these stuffed mushroom appetizers be made in advance?
Yes.
Store the prepared, unbaked stuffed mushrooms well-covered in the refrigerator for up to 24 hours.
Before baking, allow the mushrooms to sit at room temperature for 20 minutes and then bake as directed (on a rimmed baking sheet fitted with a rack) in the recipe card.
Can stuffed mushrooms be frozen?
They can be, but as far as taste and overall texture after freezing, I don't recommend it.
How many stuffed cremini mushrooms does this recipe make?
As written, this recipe will make approximately 12 medium-sized stuffed mushrooms.
My favorite stuffing recipes for your consideration:
Pretzel Roll Stuffing is an unusually delicious stuffing with the undeniable flavor of...what else? Pretzel rolls!
Buttery Sweet Hawaiian Roll Stuffing (featured in this recipe) is a little bit sweet, a little bit savory, and a whole lot of delicious!!
Additional recipes featuring mushrooms:
Homemade Beer-Battered Fried Mushrooms are even better than what you can get at your favorite restaurant. They're fresh and delicious!
Chicken Parmesan Stuffed Portobellos are a delicious low-carb meal with great Italian flavor.
Creamy Mushrooms and Spinach is an easy, delicious, and healthy side dish (or main course) with rich flavor and hearty texture.
When you make today's recipe (and I hope that you will), I'd appreciate it if you'd take the time to come back and give it a star rating along with a comment on why you rated as you did.
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Printable Recipe Card
Stuffing Stuffed Cremini Mushrooms
Equipment
- mushroom brush optional
- paper towels optional
- chef's knife optional
- cutting board optional
- kitchen spoon
Ingredients
- 2 pints (approximately 15 mushrooms) cremini mushrooms (also known as baby bella) cleaned with stems and gills removed
- 1½ tablespoons olive oil
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 3 tablespoons grated Parmesan cheese
- 2 cups prepared stuffing
- 2 tablespoons chopped parsley optional as garnish
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
- Place the cleaned and prepared mushrooms, open side down, onto a rack-lined baking sheet. Bake for 10 minutes in the preheated oven. Remove after 10 minutes, and flip the mushrooms open side up on the baking rack.
- Drizzle the mushrooms with olive oil and sprinkle each with salt and pepper.
- Place about ½ teaspoon of grated Parmesan in each mushroom cap. Add a heaping cookie scoop of prepared stuffing into each mushroom cap and press gently but firmly so the stuffing stays put.
- Top each stuffed mushroom with the remaining grated Parmesan cheese and return to the oven to bake for an additional 12-15 minutes.
- Remove and garnish with an additional drizzle of olive oil, and chopped fresh parsley if desired.
Notes
Nutrition
I sincerely hope you'll enjoy making (and eating) these delicious stuffed mushrooms as much as I've enjoyed bringing this recipe to you!
Should you have any questions or comments regarding anything you've seen on my site, please don't hesitate to reach out to contact me. It is always my distinct pleasure to get back with you just as soon as I possibly can!
Thank you so much for visiting me today in my Kudos Kitchen. I hope you found something you'll love and that you will come back and visit me often. Please know that there is always room for you around my kitchen table!
Until we eat again, I hope you have a delicious day!
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