Introduction

Garlic Parmesan Stuffed Mushrooms are a delicious and elegant appetizer perfect for any occasion. These savory bites combine creamy cheese, fresh garlic, and a hint of parsley inside tender mushroom caps for a flavorful treat everyone will love.

The image shows four stuffed mushrooms placed on a black tray set over a white marbled surface. Each mushroom has a dark brown textured cap that acts as a bowl for the filling. The filling inside is creamy pale yellow with browned, melted cheese on top, mixed with bits of cooked mushrooms and other ingredients. On the very top, there is a layer of finely grated light-colored cheese sprinkled with small green chives. Some chives are also scattered on the tray around the mushrooms. The focus is on the mushroom in the front center with soft lighting highlighting the textures and colors. photo taken with an iphone --ar 4:5 --v 7

Ingredients

20 large white or cremini mushrooms, cleaned and stems removed
4 oz cream cheese, softened
½ cup grated Parmesan cheese
¼ cup breadcrumbs (optional for extra crunch)
2 cloves garlic, minced
2 tbsp fresh parsley, chopped
2 tbsp olive oil
Salt and pepper to taste

Instructions

Step 1: Clean mushrooms with a damp paper towel and remove the stems. Place the mushroom caps on a baking sheet.
Step 2: In a mixing bowl, combine the softened cream cheese, grated Parmesan, breadcrumbs (if using), minced garlic, chopped parsley, salt, and pepper. Stir until the mixture is smooth and well combined.
Step 3: Spoon the filling into each mushroom cap, pressing gently to fill them completely.
Step 4: Drizzle the stuffed mushrooms with olive oil. Bake in a preheated oven at 375°F (190°C) for 20 to 25 minutes, until the mushrooms are golden and the filling is bubbly. For an extra crispy topping, broil for 1 to 2 minutes at the end.
Step 5: Allow the mushrooms to cool for a few minutes before serving warm.

Tips & Variations

Use panko breadcrumbs instead of regular for a lighter, crispier texture.
Add finely chopped cooked bacon or sausage to the filling for extra flavor.
Swap parsley for fresh basil or thyme for a different herbal note.
If you prefer a stronger garlic flavor, roast the garlic before adding it to the filling.

Storage

Store leftover stuffed mushrooms in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F (175°C) for 10-15 minutes to maintain their texture and flavor. Avoid microwaving to prevent sogginess.

How to Serve

The image shows a close-up of several stuffed mushrooms arranged on a white plate with a slight brown rim. Each mushroom has a dark brown, textured base capsule filled with a light golden mixture that appears creamy and slightly crispy on top. The filling is topped with a crumbly light beige layer and garnished with small green parsley pieces. The plate is on a white marbled surface, and a few scattered parsley bits surround the mushrooms. The overall look is warm, inviting, and shows the mushrooms in sharp focus with a soft green background blur. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare stuffed mushrooms ahead of time?

Yes, you can assemble them a few hours in advance and keep them refrigerated until ready to bake. Just add the olive oil drizzle right before baking for best results.

What can I substitute for cream cheese?

You can use ricotta or mascarpone cheese for a different but still creamy texture. Just keep in mind the flavor will be milder compared to cream cheese.

Garlic Parmesan Stuffed Mushrooms Recipe

Print Recipe

★★★★★

4.9 from 64 reviews

These Garlic Parmesan Stuffed Mushrooms are a delicious and easy appetizer, combining creamy cream cheese, savory Parmesan, and fresh garlic in tender mushroom caps baked to golden perfection.

Author: Stella
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 20 stuffed mushrooms (serves approximately 4–6 people as an appetizer) 1x
Category: Appetizer
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Mushrooms

20 large white or cremini mushrooms, cleaned and stems removed

Filling

4 oz cream cheese, softened
½ cup grated Parmesan cheese
¼ cup breadcrumbs (optional for extra crunch)
2 cloves garlic, minced
2 tbsp fresh parsley, chopped
Salt and pepper to taste

Topping

2 tbsp olive oil

Instructions

Prep the Mushrooms: Clean the mushrooms carefully using a damp paper towel to remove any dirt. Remove the stems and set the mushroom caps aside on a baking sheet, ready for stuffing.
Make the Filling: In a mixing bowl, combine the softened cream cheese, grated Parmesan cheese, optional breadcrumbs, minced garlic, chopped parsley, salt, and pepper. Mix thoroughly until the filling has a smooth and creamy consistency.
Stuff the Mushrooms: Using a spoon, fill each mushroom cap generously with the prepared cheese mixture, pressing gently to ensure the filling completely fills each cap.
Bake: Drizzle olive oil evenly over the stuffed mushrooms. Place them in an oven preheated to 375°F (190°C) and bake for 20-25 minutes, or until the tops are golden and the filling is bubbly. For a crispier topping, broil them for an additional 1-2 minutes, watching carefully to avoid burning.
Serve: Allow the mushrooms to cool for a few minutes after baking, then serve warm for the best flavor and texture experience.

Notes

For extra crunch, include the breadcrumbs in the filling as listed; omit for a softer texture.
Use fresh parsley for the best flavor; dried parsley can be substituted but use less.
If mushrooms are very large, you can halve them to create more bite-sized appetizers.
Try adding finely chopped cooked bacon or sausage to the filling for a meatier version.
To make this recipe gluten-free, substitute breadcrumbs with gluten-free alternatives or omit entirely.

Keywords: stuffed mushrooms, garlic parmesan mushrooms, appetizer, baked mushrooms, creamy filling