Stuffed Mushrooms

Stuffed mushrooms are a retro favorite. Once a stalwart of party appetizer menus, often alongside classics like crab cakes and deviled eggs, stuffed mushrooms are meaty, tender, and usually topped with a crisp and cheesy breadcrumb topping.

We pulled inspiration from those appetizer menus of yesteryear for this classic stuffed mushrooms recipe. But instead of cream cheese, we reached for a new favorite ingredient: Boursin cheese, a garlic-and-herb spreadable cheese you can usually find in the packaged cheese section at the grocery store. This secret ingredient amps up the savory flavor of each bite, and it cuts down on the recipe prep steps.

Learn how to make stuffed mushrooms, and find out how to change it up if you want to make it your own.

Ingredients for Stuffed Mushrooms

This recipe for stuffed mushrooms only requires eight ingredients, including butter and salt, so that's another great reason to make this a go-to appetizer dish.

• Cremini mushrooms: These maintain their texture the best, even after baking. Plus, they're the perfect cap shape for stuffing.
• Garlic-and-herb spreadable cheese: We mean Boursin. Boursin cheese packs a ton of flavor with no effort, and the creamy, rich filling is a classic pairing with a crunchy cheesy breadcrumb topping.
• Crushed red pepper: Adds a backbone of heat, but you could substitute with freshly-ground black pepper if you wanted slightly less warmth.
• Panko: These breadcrumbs are extra crispy, giving a nice contrast to the tender mushrooms and cheesy filling.
• Parmesan cheese: The nutty, umami-rich cheese stands out amid the earthy mushrooms.
• Butter: The perfect fat for make the panko rich and special.
• Parsley and Flaky sea salt: Use one or both for the ultimate garnishes.
  

How To Wash and Prep Mushrooms

Mushrooms are often covered in bits of dirt and debris because they grow so close to the soil. Because they shouldn't be washed in advance, you'll want to make sure you wash and clean mushrooms just before making these appetizers.

The best way to wash mushrooms is to rinse them under cool water. Then, take a damp paper towel and wipe the tops and stems.

Gently tug on each stem, and it'll pop away from the mushroom caps. We're not going to use the mushroom stems in this recipe, though many recipes do. Instead, you can discard the stems, freeze them, or use them in something like Smothered Pork Chops or Spinach And Mushroom Frittata.

What if I Can't Find Cremini Mushrooms?

Whole cremini mushrooms are also called baby bella mushrooms. They look like mini (or baby) portobello mushrooms.

But if you can't find baby bellas, look for white button mushrooms or even the larger portobellos. You'll have to use a bit more filling and probably cook longer for the big portobellos, but the white buttons are about the same size as cremini mushrooms.

Variations and Substitutions

Boursin cheese packs a ton of flavor with no effort. (Other recipes call for softening cream cheese and then mashing in any number of spices and herbs to get a similar flavor.) Skip that step, and speed up prep with this pre-made cheese.

If you can't find Boursin or don't prefer it, however, there are some options for you:

• Go back to the old-school method, and add your choice of herbs and spices to softened cream cheese. Use it in place of the Boursin in this recipe.
• Try another flavor. Boursin has several flavors available, so feel free to customize this recipe with your favorite.

How To Make Stuffed Mushrooms

This recipe is really a three-step appetizer. Stuffing the mushrooms is by far the most difficult step, but it's not hard at all. Here's a brief outline of the process; the full recipe is further below:

• Prepare the mushrooms: Remove the stems. Discard them or save them for another use (like a side dish of sautéed mushroom stems).
• Make filling: Combine the cheese and red pepper, and fill each mushroom cap. Then, dip each cap into a breadcrumb mixture with panko, Parmesan, and butter). Press gently to help the breadcrumbs stick to the cheese.
• Bake: Bake in a 400°F until the tops of the mushrooms are golden brown. Then garnish, and serve.

Can You Make Stuffed Mushrooms Ahead?

Yes, you can rinse, clean, and stuff the mushrooms then freeze them. Once you stuff the mushrooms, move them to a cookie tray, place in a single layer, and freeze them 2 to 24 hours until hard. Then, transfer them to a freezer-safe container or bag.

When you're ready to bake them, take the mushrooms directly from the freezer to a baking sheet, and bake as directed below. Just add a few more minutes so they warm through entirely.

Can You Freeze Stuffed Mushrooms?

Don't freeze baked mushrooms. They'll turn watery and soft when you thaw them.

How To Store Stuffed Mushrooms

If you have leftovers, wrap them in plastic wrap, and store them in the fridge up to 3 days. The breadcrumbs may become soft, but you can try to regain some of the crispiness by reheating the mushrooms in a 350°F oven or air fryer until warmed through and crisped on top.

But if you don't like the texture of leftover stuffed mushrooms, chop up the leftovers, and toll them into a pasta dish or basic tomato sauce.