Deliciously creamy and packed full of flavour in every bite, this Stuffed Mushroom Recipe is always a hit with the entire crowd! They’re the perfect bite sized appetizer or party snack for gatherings or game days!
This Stuffed Mushrooms Recipe checks off ALLLLL the boxes! They’re creamy, juicy, delicious AF and absolutely packed and loaded to the brim with goodness. Stuffed with spinach, bacon, cream cheese, shallots then topped with parmesan cheese and baked to perfection… Need I say more? It’s a flavour explosion in every bite! These Stuffed Mushrooms are the perfect crowd pleasing appetizer, side dish or snack which can easily be prepared ahead of time. If you’re a mushroom love then this might just become your new favourite way to make them!
I think I’m confident enough to say that I have one of the biggest lover of mushrooms (evvvvvah) in my very own family. My sister Erica is mushroom obsessed. Every time I go over to her house and open the fridge, there is, no lie, AT LEAST three packs of different kinds of mushrooms. And, since this Stuffed Mushrooms Recipe is hers, you best believe she always has ones on hand to make these. Who am I kidding? So do I.
I mean, the recipe is simple enough and only requires a few other ingredients we (and probably you) also always have on hand. They make a great party snack or appetizer, hors d’oeuvre, if you will…. and since they’re completely stuffed to the brim with so much deliciousness and become creamy as creamy can be, I bet you might even be able to sneak one past a mushroom hater. Just don’t tell ’em you got that idea from me 😉
WHAT YOU’LL NEED TO MAKE THIS STUFFED MUSHROOMS RECIPE
No fancy ingredients in this Stuffed Mushroom Recipe. However, the flavour is definitely on point and will taste like an appetizer out of your favourite restaurant. Here’s what you’ll need in a little bit more detail:
- Mushrooms: Don’t get ripped off, like I did, at my local grocery store conned into buying Mushrooms in a package labeled “STUFFER MUSHROOMS” Lol. You just need regular ol’ white button mushrooms or creminis. If you have an option to pick your own, choose bigger ones that have a flat bottom. Remember, they’re the vessel holding all the delicious filling so the bigger the mushroom = the more filling you can stuff in there = the better. And hey, don’t discard the stems…they’re part of the filling and add a great meaty texture! Hooray for zero waste and using the whole entire mushroom!
- Cream Cheese: The bulk of the filling and what makes these Stuffed Mushrooms undeniably creamy!
- Bacon: Because what isn’t better with bacon?! Adds flavour, some crunch and texture to the shrooms. Must be cooked before adding to the filling. Try this oven method for cooking your bacon! PRO TIP: To make this Stuffed Mushrooms Recipe Vegetarian, skip the bacon!
- Shallots and Garlic: For extra flavour. You know a dish is going to be good when it starts with some combination of onions and garlic… *drools*
- Spinach: As always, more is more with Spinach as it dwindles down to basically nothing when cooked. Adds texture, a pop of colour and basically goes hand and hand with cream cheese making this the perfect filling. Besides, any chance to throw in some extra greens…. Am I Right?
- Worcestershire Sauce: Adds depth, a bit of saltiness and enhances the overall flavour of the dish.
- Chicken Broth: For extra flavour since the garlic, shallots and mushroom stems soak it up/absorb it as they cook. You can use a different liquid, such as white wine, if you prefer.
- Parmesan Cheese: Like the cherry on the cake, the Parmesan adds the final burst of flavour. It also helps the mushrooms turn a nice golden brown colour in the oven. It’s optional but I like adding it for texture. Think breadcrumbs, but in cheese form. Or, feel free to actually use breadcrumbs, if you prefer.
HOW TO MAKE STUFFED MUSHROOMS (KEY TIPS)
- Don’t wash the mushrooms. Instead, scrub them with a damp paper towel to clean them. We want to eliminate as much moisture as possible since mushrooms already retain a ton of water.
- On that note, it is important to pre-bake the mushrooms without any filling for 10 minutes before stuffing them. This will extract the moisture which you can then dab out with a paper towel. See recipe card below for full instructions on how to do this.
- Use your fingers to gently wobble out the stems from the center of the mushrooms. You won’t need a knife here. The stems should easily pop out after a few wiggles. Remember, don’t discard them as they’re an important element to the filling!
- As the mushrooms pre-bake, simultaneously work on the filling. This will save time and make you feel like a badass multi-tasker when the filling is ready as soon as the mushrooms come out of the oven.
- Cut the cream cheese into cubes before adding it to the skillet with the rest of the filling ingredients. This will allow it to break down and melt quicker and easier.
- Make sure the spinach is completely dry before adding it to the skillet with the rest of the filling. Again, we don’t want to add any unnecessary moisture to it.
- Don’t be shy with the filling! They’re called Stuffed Mushrooms for a reason. I don’t recommend literally packing it in and pressing the filling down firmly into the mushroom, just loosely but generously fill each one. Remember, you may have to help it along so the filling reaches the entire inside (simply use a spoon for this). Then, lightly stack some extra filling on top of each one. You want to be able to get all the flavours in one bite so don’t skimp!
- Don’t overcrowd the baking sheet. Place the stuffed mushrooms in a single layer, not touching and ensure they have enough room between them to breathe.
- HAVE SOME LEFTOVER FILLING?! Try using it as a dip for crackers, tortilla or potato chips! If it’s too thick, thin it out with some lemon juice or water 1 tbsp at a time until you reach your desired consistency.
FREQUENTLY ASKED QUESTIONS
Mushrooms have a ton of water and moisture already in them! My first tip to avoid watery or soggy Stuffed Mushrooms is to clean them by scrubbing them with a damp paper towel instead of washing them with water. Definitely don’t soak them. The second tip I have, which is probably the most important, is to pre-bake the mushrooms for 10 minutes after you clean them and remove the stems. This will literally extract out the moisture (you’ll see it in the centers) in which case you can then dab it out with a paper towel before filling them.
Heck yes you can! That’s why they make the perfect party appetizer so you really don’t have to worry about too much other than cooking them on the day of. You can prepare the filling up to 2 days in advance and keep it in an airtight container in the fridge until you’re ready to stuff the mushrooms. Alternatively, you can actually stuff the mushrooms with the filling up to 24 hours ahead of time and keep them covered in the fridge until ready to cook. However, since this recipe calls for pre-baking the mushrooms at the beginning without the filling to extract the moisture, they will come out the best if you stuff them just before you’re ready to bake and serve.
If stored in an airtight container and kept in the fridge, these stuffed mushrooms will last up to four days. Simply reheat in a 350° oven or in a microwave when ready to eat again.
STUFFED MUSHROOMS RECIPE
This Stuffed Mushrooms Recipe is creamy, filling and delicious! You're going to want to make them for your next party or gathering!
- 1 227g package White Button or Cremini Mushrooms
- 1 225g bar Cream Cheese, cut into cubes
- 2 big handfuls Spinach (about 3-4 cups), chopped
- 1 cup Chicken Broth
- 4 strips Bacon, cooked and crumbled*
- 1 medium Shallot, minced
- 2 cloves Garlic, minced
- 1 tsp Worcestershire Sauce
- Parmesan Cheese (optional), for sprinkling on the tops
- 1 tbsp Olive Oil
- Preheat the oven to 350° and line a baking sheet with parchment paper.
- Start by using a damp paper towel to scrub the mushrooms clean. Don't wash them as we're trying to eliminate moisture, not add it. Then, using your fingers, gentle wiggle out the stem from each center.
- Chop the stems into small pieces and set aside.
- Place the unfilled mushrooms on to the baking sheet, hollow side up and bake for 10 minutes to extract any moisture.
- In the meantime, prepare the filling. In a large skillet over medium heat, add the oil. When hot, add the shallots, garlic and chopped mushroom stems. Sautée until soft, a few minutes, stirring frequently.
- Add the chicken broth and worcestershire sauce and cook until most of the liquid evaporates.
- Add the cubed cream cheese, the cooked crumbled bacon and the spinach and cook until the spinach is wilted and the cream cheese is completely melted.
- Pull the mushrooms out of the oven. Using a clean paper towel, dab out/soak up the moisture (you'll see the water will have collected in the center).
- Using a spoon, generously and loosley fill each mushroom cap with the filling, gently pressing it into place. Sprinkle each mushroom with a little bit of parmesan cheese, if desired.
- Return to the oven and bake for an additional 10-12 minutes or until the mushrooms are completely cooked through and the tops golden brown.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 213Total Fat: 18gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 47mgSodium: 442mgCarbohydrates: 7gFiber: 1gSugar: 3gProtein: 7g
Nutrition is only an estimate and calculated using Nutritionix.
LOVE STUFFED MUSHROOMS? TRY MY SAUSAGE STUFFED PORTOBELLO RECIPE NEXT!
MORE WAYS TO LOVE MUSHROOMS:
AIR FRYER CHICKPEA PATTIES WITH VEGAN MUSHROOM GRAVY
CREAMY PROSCIUTTO AND MUSHROOM STUFFED CHICKEN