Cheesy Garlic Stuffed Mushrooms are the ultimate bite-sized appetizer—crispy, creamy, and packed with flavor in every bite! Whether you’re hosting a party, making a quick snack, or adding something special to your dinner table, these stuffed mushrooms are easy to make and always a crowd-pleaser. Plus, they’re loaded with cheesy, garlicky goodness, baked until golden, and finished with a buttery breadcrumb topping for the perfect crunch.
But here’s something fun—stuffed mushrooms have been around for centuries! Inspired by Italian and French culinary traditions, they became popular in the U.S. in the mid-20th century as an elegant hors d’oeuvre. Over time, they’ve evolved into endless variations, but one thing remains the same: they’re always delicious.
What makes this recipe stand out? It’s foolproof, quick, and incredibly satisfying. With simple ingredients like cream cheese, garlic, sharp cheddar, and a touch of Parmesan, these mushrooms deliver rich, cheesy perfection. So, if you’re looking for an appetizer that’s both easy and impressive, this is it! Get ready to make a batch—because they’ll disappear fast!
Recipe Yield: 16 stuffed mushrooms
INGREDIENTS
16 large white or cremini mushrooms
4 oz cream cheese, softened
1/2 cup sharp cheddar cheese, shredded
1/4 cup Parmesan cheese, grated
2 tbsp unsalted butter, melted (divided)
1/3 cup Italian-style breadcrumbs
2 cloves garlic, minced
1 tbsp fresh parsley, chopped (plus extra for garnish)
1/2 tsp onion powder
1/4 tsp smoked paprika
1/4 tsp dried thyme (adds depth!)
1/2 tsp salt
1/4 tsp black pepper
INSTRUCTIONS
1. Prep the Mushrooms: Preheat oven to 375°F. If using pre-washed mushrooms, pat them dry. Otherwise, gently wipe each mushroom with a damp paper towel or use a soft brush to remove any dirt. If needed, briefly rinse under cold water, but immediately pat dry to prevent sogginess. Avoid soaking, as mushrooms absorb water. Remove stems, chop finely, and set aside.
2. Sauté the Garlic & Stems: In a small pan over medium heat, melt 1 tbsp butter. Add the chopped mushroom stems, garlic, and thyme. Sauté for 3 minutes until fragrant and soft. Remove from heat.
3. Make the Filling: In a bowl, mix the cream cheese, cheddar, Parmesan, sautéed mushroom stems, onion powder, smoked paprika, salt, and pepper. Stir until well combined.
4. Stuff the Mushrooms: Spoon the filling into each mushroom cap, slightly mounding the mixture.
5. Add the Crunch: In a separate bowl, mix breadcrumbs with 1 tbsp melted butter. Sprinkle evenly over the mushrooms.
6. Bake to Perfection: Arrange mushrooms on a lined baking sheet and bake for 20-22 minutes, or until the tops are golden and slightly crispy.
7. Garnish & Serve: Sprinkle with fresh parsley and serve warm. Enjoy the creamy, cheesy, crispy perfection!
HELPFUL TIPS TO PERFECT THIS RECIPE
- Cremini vs. White Mushrooms: Cremini mushrooms give a richer, earthier taste, while white mushrooms are milder.
- Extra Crunch Hack: Broil for 1-2 minutes at the end for a deep golden top.
- Want Even More Flavor? Stir in crumbled bacon or finely chopped sun-dried tomatoes for extra depth.
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