14 Easy Stuffed Mushroom Recipes for Any Party

Bake the empty caps for 8 minutes before you fill them, and stuffed mushrooms come out firm and juicy rather than sitting in a puddle. Every one of these easy stuffed mushroom recipes uses that step, which is why they hold on a party platter for an hour.

There are 14 here, from garlic parmesan and spinach artichoke to crab, spiced lamb and a Thanksgiving stuffing version. Most use 24 cremini mushrooms, about 1 1/2 lb, and nearly all can be filled a day ahead.

Jump to:

• Garlic Parmesan Stuffed Mushrooms
• Spinach Artichoke Stuffed Mushrooms
• Beef and Fennel Stuffed Mushrooms
• Spiced Lamb Mushrooms With Mint Yogurt
• Thanksgiving Stuffing Stuffed Mushrooms
• Garlic Shrimp Stuffed Mushrooms

1. Garlic Parmesan Stuffed Mushrooms

The classic, and the one to make first. Chopped stems cook down in butter with garlic, then mix with panko and parmesan so the filling is savoury and the top turns crisp in the oven. Use the stems; they add mushroom flavour and cost nothing.

Ingredients

• 24 cremini mushrooms (about 1 1/2 lb), stems removed and finely chopped
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• 3 garlic cloves, minced
• 1/2 cup panko breadcrumbs (30 g)
• 1/2 cup grated parmesan (45 g)
• 2 tablespoons chopped parsley
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper

Steps

1. Heat the oven to 400°F (200°C). Toss the caps with the oil and bake gill side down on a lined pan for 8 minutes, then turn them over.
2. Cook the chopped stems in the butter over medium heat for 5 minutes until dry, then add the garlic for 1 minute.
3. Stir in the panko, parmesan, parsley, salt and pepper.
4. Pack the filling into the caps and bake for 12 to 15 minutes until the tops are deep golden.

Swap it: Use gluten-free panko or crushed rice crackers for a gluten-free tray with the same crunch.

2. Spinach Artichoke Stuffed Mushrooms

All the flavour of the favourite party dip, packed into bite-size caps that need no chips. Cream cheese, spinach, artichoke and two cheeses fill each one, and the mozzarella browns on top.

Squeeze the spinach very dry. If you want the full-size version for dipping, it is in these hot party dips.

Ingredients

• 24 cremini mushrooms (about 1 1/2 lb), stems removed
• 1 tablespoon olive oil
• 4 oz cream cheese (115 g), softened
• 1/2 cup frozen chopped spinach, thawed and squeezed dry
• 1/2 cup canned artichoke hearts, drained and chopped
• 1 garlic clove, grated
• 1/4 cup grated parmesan (20 g)
• 1/2 cup shredded mozzarella (50 g)
• 1/4 teaspoon kosher salt

Steps

1. Heat the oven to 400°F (200°C). Toss the caps with oil and pre-bake gill side down for 8 minutes, then turn over.
2. Mix the cream cheese, spinach, artichoke, garlic, parmesan and salt until even.
3. Fill each cap, top with a pinch of mozzarella and bake for 12 to 15 minutes until bubbling and browned in spots.

Swap it: Swap the spinach for chopped frozen kale, squeezed just as dry, for a deeper green flavour at the same cost.

3. Air Fryer Cream Cheese Chive Mushrooms

When the oven is full of other party food, the air fryer handles these in 10 minutes. Cream cheese, chives and a little cheddar make a tangy, soft filling that kids like as much as adults.

Cook them in one layer; a crowded basket steams and never browns.

Ingredients

• 16 cremini mushrooms (about 1 lb), stems removed
• 1 teaspoon olive oil
• 4 oz cream cheese (115 g), softened
• 1/4 cup shredded cheddar (25 g)
• 2 tablespoons chopped chives
• 1/4 teaspoon garlic powder
• 1/4 teaspoon kosher salt

Steps

1. Brush the caps with oil and air fry gill side down at 375°F (190°C) for 4 minutes. Turn them over.
2. Mix the cream cheese, cheddar, chives, garlic powder and salt.
3. Fill the caps and air fry in one layer at 375°F for 6 to 8 minutes until the tops are lightly browned.

Swap it: Use a dairy-free cream cheese and skip the cheddar for a dairy-free batch; add a pinch of smoked paprika for colour.

4. Beef and Fennel Stuffed Mushrooms

Crushed fennel seed and red pepper flakes give ground beef the flavour of an Italian-style stuffing. It is the most filling mushroom here and the one meat eaters go back for. Brown the beef well; the dark bits carry the flavour.

Ingredients

• 24 cremini mushrooms (about 1 1/2 lb), stems removed and chopped
• 8 oz ground beef (225 g), 85% lean
• 1/2 small onion, finely chopped
• 2 garlic cloves, minced
• 1/2 teaspoon fennel seeds, crushed
• 1/4 teaspoon red pepper flakes
• 1/2 teaspoon kosher salt
• 1/4 cup panko breadcrumbs (15 g)
• 1/3 cup grated parmesan (30 g), divided

Steps

1. Heat the oven to 400°F (200°C) and pre-bake the caps gill side down for 8 minutes, then turn over.
2. Brown the beef with the onion and chopped stems in a skillet over medium-high heat for 8 minutes until no pink remains (160°F / 71°C).
3. Add the garlic, fennel, pepper flakes and salt for 1 minute, then stir in the panko and half the parmesan.
4. Fill the caps, top with the rest of the parmesan and bake for 12 to 15 minutes until browned.

Swap it: Ground turkey works the same way for a lighter filling; add 1 tablespoon olive oil when browning it.

5. Lemon Crab Stuffed Mushrooms

These feel like a splurge, but 6 oz of crab fills 20 large caps. Lemon zest and mustard keep the cream cheese filling bright so the sweet crab still comes through.

Fold the crab in at the end so it stays in flakes.

Ingredients

• 20 large cremini mushrooms (about 1 1/2 lb), stems removed
• 1 tablespoon olive oil
• 6 oz lump crab meat (170 g), picked over
• 3 oz cream cheese (85 g), softened
• 2 tablespoons mayonnaise
• 1 teaspoon lemon zest
• 1/2 teaspoon mustard
• 1 tablespoon chopped chives
• 1/4 cup panko breadcrumbs (15 g)
• 2 tablespoons unsalted butter, melted

Steps

1. Heat the oven to 400°F (200°C) and pre-bake the oiled caps gill side down for 8 minutes, then turn over.
2. Mix the cream cheese, mayonnaise, lemon zest, mustard and chives, then gently fold in the crab.
3. Fill the caps, toss the panko with the melted butter and press a little onto each one.
4. Bake for 12 to 15 minutes until hot through and golden on top.

Swap it: Chopped cooked shrimp makes a budget version with the same method and timing.

6. Buffalo Chicken Stuffed Mushrooms

Leftover chicken, hot sauce and a little cream cheese make a spicy filling that tastes like wing night. Blue cheese crumbles on top cool it down.

The same cream cheese stuffing idea works for dinner in this asparagus stuffed chicken breast.

Ingredients

• 20 cremini mushrooms (about 1 1/4 lb), stems removed
• 1 tablespoon olive oil
• 1 cup shredded cooked chicken (150 g)
• 2 oz cream cheese (55 g), softened
• 3 tablespoons cayenne pepper hot sauce
• 1/4 cup crumbled blue cheese (30 g)
• 1 green onion, sliced thin

Steps

1. Heat the oven to 400°F (200°C) and pre-bake the oiled caps gill side down for 8 minutes, then turn over.
2. Mix the chicken, cream cheese and hot sauce until the chicken is coated.
3. Fill the caps and bake for 12 minutes until hot through.
4. Top with the blue cheese and green onion and serve warm.

Swap it: Swap the blue cheese for a drizzle of ranch dressing if kids or guests find blue cheese too strong.

7. Pesto Sun-Dried Tomato Mushrooms

Three jarred ingredients, pesto, sun-dried tomatoes and ricotta, make a filling that tastes far more work than it is. It is vegetarian and bright with basil. Use the oil from the tomato jar to brush the caps.

Ingredients

• 24 cremini mushrooms (about 1 1/2 lb), stems removed
• 1 tablespoon oil from the sun-dried tomato jar
• 1/2 cup whole-milk ricotta (125 g)
• 1/3 cup basil pesto
• 1/3 cup sun-dried tomatoes in oil, chopped
• 1/4 cup grated parmesan (20 g)
• 2 tablespoons pine nuts

Steps

1. Heat the oven to 400°F (200°C), brush the caps with the tomato oil and pre-bake gill side down for 8 minutes. Turn over.
2. Mix the ricotta, pesto, most of the tomatoes and the parmesan.
3. Fill the caps and top each with a piece of tomato and a few pine nuts.
4. Bake for 12 minutes until hot and the pine nuts are toasted.

Swap it: For a nut-free tray, use a nut-free pesto and swap the pine nuts for toasted sunflower seeds.

8. Greek Feta and Olive Mushrooms

Feta, Kalamata olives and roasted red pepper bring the flavours of a Greek salad, and lemon and oregano keep them sharp. They taste good warm or at room temperature, which helps on a long party table.

No cream cheese here, so the filling stays light.

Ingredients

• 24 cremini mushrooms (about 1 1/2 lb), stems removed and chopped
• 2 tablespoons olive oil, divided
• 4 oz feta (115 g), crumbled
• 1/4 cup Kalamata olives, chopped
• 1/4 cup jarred roasted red pepper, chopped
• 1 teaspoon dried oregano
• 1 tablespoon lemon juice
• 1/4 cup panko breadcrumbs (15 g)

Steps

1. Heat the oven to 400°F (200°C). Toss the caps with 1 tablespoon oil and pre-bake gill side down for 8 minutes, then turn over.
2. Cook the chopped stems in the rest of the oil over medium heat for 5 minutes until dry.
3. Mix the stems with the feta, olives, pepper, oregano, lemon juice and panko.
4. Fill the caps and bake for 12 to 15 minutes until golden on top.

Swap it: Vegan feta makes these fully plant-based; add an extra pinch of oregano for more flavour.

9. Jalapeño Popper Stuffed Mushrooms

A cream cheese and cheddar filling with diced jalapeño, finished with crushed tortilla chips for crunch. Seed the jalapeños for gentle heat, or leave a few seeds in for spice fans. The chip crumbs brown faster than breadcrumbs, so keep an eye on them in the last few minutes.

Ingredients

• 20 cremini mushrooms (about 1 1/4 lb), stems removed
• 1 tablespoon olive oil
• 4 oz cream cheese (115 g), softened
• 1/2 cup shredded cheddar (50 g)
• 2 jalapeños, seeded and diced, plus 1 sliced into rings
• 1/4 teaspoon garlic powder
• 1/2 cup tortilla chips, finely crushed

Steps

1. Heat the oven to 400°F (200°C) and pre-bake the oiled caps gill side down for 8 minutes. Turn over.
2. Mix the cream cheese, cheddar, diced jalapeño and garlic powder.
3. Fill the caps, press crushed chips on top and add a jalapeño ring to each.
4. Bake for 10 to 12 minutes until the filling bubbles and the chips are golden.

Swap it: Canned diced green chiles give a mild version for kids, with no chopping.

10. Spiced Lamb Mushrooms With Mint Yogurt

Cumin, coriander and a pinch of cinnamon give ground lamb the warm flavour of a kofta. A cool mint yogurt on top makes each bite feel balanced, and pomegranate seeds add colour.

These suit an Eid table as well as a holiday party.

Ingredients

• 24 cremini mushrooms (about 1 1/2 lb), stems removed and chopped
• 8 oz ground lamb (225 g)
• 1 garlic clove, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground cinnamon
• 1/2 teaspoon kosher salt
• 2 tablespoons chopped parsley
• 1/2 cup plain Greek yogurt mixed with 1 tablespoon chopped mint and a pinch of salt
• 2 tablespoons pomegranate seeds

Steps

1. Heat the oven to 400°F (200°C) and pre-bake the caps gill side down for 8 minutes, then turn over.
2. Brown the lamb with the chopped stems over medium-high heat for 8 minutes until no pink remains (160°F / 71°C). Add the garlic, spices and salt for 1 minute, then the parsley.
3. Fill the caps and bake for 10 minutes until hot through.
4. Top each with a small spoon of mint yogurt and a few pomegranate seeds.

Swap it: Ground beef costs less than lamb and takes the same spices and timing.

11. Vegan Walnut Herb Stuffed Mushrooms

No dairy, no egg, and the filling is still savoury and satisfying. Finely chopped walnuts with shallot, garlic and thyme give it a meaty texture, and nutritional yeast adds a cheesy flavour. Toast the walnuts first for a deeper taste.

Ingredients

• 24 cremini mushrooms (about 1 1/2 lb), stems removed and chopped
• 3 tablespoons olive oil, divided
• 1 shallot, finely chopped
• 2 garlic cloves, minced
• 1/2 cup walnuts (50 g), toasted and finely chopped
• 1/2 cup panko breadcrumbs (30 g)
• 1 teaspoon thyme leaves
• 2 tablespoons chopped parsley
• 1 tablespoon nutritional yeast
• 1/2 teaspoon kosher salt
• 1 teaspoon lemon juice

Steps

1. Heat the oven to 400°F (200°C). Toss the caps with 1 tablespoon oil and pre-bake gill side down for 8 minutes, then turn over.
2. Cook the stems and shallot in 1 tablespoon oil over medium heat for 6 minutes until dry, then add the garlic for 1 minute.
3. Mix in the walnuts, panko, thyme, parsley, nutritional yeast, salt, lemon juice and the last tablespoon of oil.
4. Fill the caps and bake for 12 to 15 minutes until the tops are toasted.

Swap it: For a nut-free vegan tray, swap the walnuts for the same amount of toasted sunflower seeds.

12. Thanksgiving Stuffing Stuffed Mushrooms

Holiday stuffing in a mushroom cap, with butter, celery, onion and sage, plus a few dried cranberries for a sweet note. It is a smart way to serve stuffing as a bite before the meal.

Use day-old bread so the cubes hold their shape.

Ingredients

• 24 cremini mushrooms (about 1 1/2 lb), stems removed and chopped
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• 1 celery stalk, finely diced
• 1/4 onion, finely diced
• 2 cups day-old bread, cut into 1/4-inch cubes (about 3 slices)
• 1 teaspoon dried sage
• 1/2 teaspoon dried thyme
• 1/3 cup chicken stock
• 1/4 teaspoon kosher salt
• 2 tablespoons dried cranberries, chopped

Steps

1. Heat the oven to 400°F (200°C). Toss the caps with oil and pre-bake gill side down for 8 minutes, then turn over.
2. Cook the stems, celery and onion in the butter over medium heat for 6 minutes until soft.
3. Stir in the bread, sage, thyme, stock, salt and cranberries until the bread is just moist.
4. Pile into the caps and bake for 15 minutes until the tops are crisp and browned.

Swap it: Use 2 cups of leftover stuffing in place of the bread mixture; just warm it with a splash of stock first.

Season note: For Christmas, add 1/4 cup chopped cooked chestnuts to the stuffing. In summer, fill the caps with corn, herbs and cheese and cook them on a hot grill for 8 to 10 minutes.

13. Portobello Pizza Mushrooms

Big portobello caps become low-carb mini pizzas: marinara, mozzarella and your favourite toppings, baked until bubbling. Cut each into quarters for a party or serve them whole for a light lunch. Pre-baking matters most here because portobellos hold the most water.

Ingredients

• 4 large portobello mushrooms, stems and dark gills scraped out
• 1 tablespoon olive oil
• 1/2 cup thick marinara sauce
• 1 cup shredded mozzarella (100 g)
• 1/4 cup diced green bell pepper
• 2 tablespoons sliced black olives
• 1/2 teaspoon Italian seasoning

Steps

1. Heat the oven to 400°F (200°C). Brush the caps with oil and bake gill side down for 10 minutes, then drain any liquid and turn over.
2. Spread 2 tablespoons marinara in each cap and top with mozzarella, pepper and olives.
3. Sprinkle with Italian seasoning and bake for 10 minutes until the cheese bubbles and browns in spots.
4. Rest 2 minutes and cut each into 4 wedges for a party.

Swap it: Add a spoon of cooked ground beef under the cheese for meat eaters at the same table.

14. Garlic Shrimp Stuffed Mushrooms

Chopped shrimp cooked in garlic butter with lemon and a splash of stock make a filling that tastes like a classic scampi. Panko on top gives crunch.

The shrimp cooks twice, so pull it off the heat as soon as it turns pink.

Ingredients

• 20 large cremini mushrooms (about 1 1/2 lb), stems removed
• 1 tablespoon olive oil
• 8 oz raw shrimp (225 g), peeled, deveined and chopped
• 2 tablespoons unsalted butter
• 2 garlic cloves, minced
• 1 tablespoon lemon juice
• 2 tablespoons chicken stock
• 1 pinch red pepper flakes
• 1/4 cup panko breadcrumbs (15 g)
• 2 tablespoons chopped parsley

Steps

1. Heat the oven to 400°F (200°C) and pre-bake the oiled caps gill side down for 8 minutes. Turn over.
2. Melt the butter over medium heat, add the garlic for 30 seconds, then the shrimp for 1 minute, just until they start to turn pink; they finish in the oven.
3. Stir in the lemon juice, stock and pepper flakes, then half the panko and the parsley.
4. Fill the caps, scatter the rest of the panko on top and bake for 10 minutes until golden.

Swap it: Lump crab works in place of the shrimp; fold it in off the heat so it stays in flakes.

Before You Cook

Can stuffed mushrooms be filled the day before?

Yes, and it saves the most time on party day. Pre-bake the caps, cool them, fill them and keep the tray covered in the fridge. The pre-bake has already pushed out the water, so they will not go soggy overnight. Add crumb toppings just before baking and add 3 minutes to the time.

Why do stuffed mushrooms turn watery?

Mushrooms are mostly water, and it comes out in the oven. If the caps go in raw and filled, that water pools under the stuffing. Pre-bake them gill side down for 8 minutes, tip out any liquid, and cook the chopped stems until the pan looks dry.

Which mushrooms work best?

Cremini, also sold as baby bella, have more flavour and firmer walls than white button mushrooms, so they hold a filling better. Choose caps about 1 1/2 to 2 inches wide for one-bite pieces. Portobellos are best for a light meal, cut into wedges.

Can stuffed mushrooms be frozen?

Freezing changes the texture, because ice crystals break down the mushroom walls and they turn soft. Freeze the cooked fillings instead, for up to 2 months, and fill pre-baked caps on the day. Fillings with cream cheese or yogurt toppings are best made on the day.

Prep Checklist

Most of the work for a tray of stuffed mushrooms can happen the day before. A short list keeps party day calm:

• Wipe the mushrooms with a damp towel; never soak them.
• Pop out the stems and chop them for the fillings that use them.
• Pre-bake all the caps at once on two sheet pans, then cool and drain them.
• Cook any meat or stem fillings and chill them in covered containers.
• Fill the caps and keep the trays covered in the fridge.
• Set crumb toppings, herbs, yogurt and pomegranate aside in small bowls for the last minute.

On the day, all that is left is 12 to 15 minutes in a 400°F oven.