Cook mushroom in microwave

Stuffed Mushrooms

Sausage Stuffed Mushrooms with Cream Cheese are the ultimate delicious appetiser for any occasion!

Not only are these stuffed mushroom SUPER delicious, this simple recipe makes mushrooms taste so good! Even non-mushroom lovers LOVE these Sausage Stuffed Mushrooms in a cream cheese dip!

Juicy and meaty on the outside, while creamy and full of flavour on the inside, WITH LOW CARB options!


I’m not kidding when I say these are FILLED with a mouthwatering and unique flavour. The flavours in the cream cheese dip alone will stimulate all of your senses. A touch of garlic, a hint of white wine, slice green onion. YES! Perfect flavours!


  • Try to find white mushrooms big enough to hold the stuffing. Keep in mind mushrooms will reduce in size quite a bit, so the bigger you find them, the better!
  • White or brown mushrooms can be used in this recipe.
  • Wash and pat your mushrooms dry with sheets of paper towel. Drying is important as it will reduce the amount of liquid released while baking.
  • Once you have them all stuffed, use a baking sheet or dish with sides so any liquid released does not get leaked in your oven.
  • Make sure they are in single layer, NOT piled on top of each other, when they go in the oven. You want them to cook evenly.

What can you stuff mushrooms with?

  • You can use mild, hot or sweet Italian sausage. You could also use chicken, OR YOUR favourite sausage in these! Just remove the casings and break them up to crumble them while frying.
  • White wine can be substituted with broth, or just leave it out completely. Having said that, the wine adds incredible flavour!
  • Garlic. Add MORE if you like!
  • Green onions
  • Cream cheese and sour cream make these stuffed mushrooms ever so creamy!
  • Parmesan cheese: you can substitute parmesan with Gouda, mozzarella, or another cheese you like.
  • For a low carb option, leave out the breadcrumbs all together! You could substitute them with almond meal, but it is not necessary.
  • If you find you have left over stuffing mixture, use it to stuff mini bell peppers OR serve with crackers!

How Long Do You Cook Stuffed Mushrooms?

Cook them (or bake them) for 20 minutes, or until beginning to brown, then I like to sprinkle extra parmesan on top before baking for a further 10-15 minutes, until the cheese is nice and melty.

Also, I broiled these for an extra 2 minutes to get those crispy golden edges!

Stuffed Mushrooms Recipe

These stuffed mushrooms are just incredible! With every bite, you get the crunch on the outside thanks to broiling the parmesan, then the soft and creamy inside, PLUS the added juicy texture of that fleshy and meaty mushroom.

Good luck getting them out to your guests without trying one first! It won’t happen.

Looking for more mushroom recipes? Try these!

Cream of Mushroom Soup
Garlic Mushrooms
Pan Seared Garlic Butter Steak & Mushroom Cream Sauce
Garlic Mushroom Chicken Thighs
Pork Chops With Mushroom Sauce

Need More Appetizer Ideas?

Mongolian Glazed Meatballs
Crispy Buffalo Chicken Wings (BAKED)
Crispy Baked Shrimp Scampi

Sausage Cream Cheese Dip Stuffed Mushrooms are the ultimate delicious appetiser for any occasion! SUPER delicious, this simple recipe makes mushrooms taste so good! SAVE go to your favorites Prep: 15 mins Cook: 35 mins Total: 50 mins Serves: 24 stuffed mushrooms


  • 20 – 24 extra-large white mushrooms, washed, dried with paper towel and stems removed
  • 3 tablespoons olive oil divided
  • 250 grams sweet Italian sausage casings removed
  • 1/4 cup dry white wine
  • 1/4 cup finely chopped scallions or green onions, (I use 3 stalks — green and white parts)
  • 3 large cloves garlic, minced (or 4 small-medium cloves)
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/4 cup Panko breadcrumbs, (or regular breadcrumbs) — OPTIONAL! Leave out for low carb mushrooms
  • 1/2 cup (125 grams) cream cheese
  • 1/2 cup (125 grams) sour cream
  • 3/4 cup freshly grated Parmesan cheese
  • 2 tablespoons finely chopped fresh parsley


  • Preheat the oven to 375°F (175°C). Lightly grease 2 large baking sheets or oven trays with cooking oil spray. Chop mushroom stems finely and set aside.
  • Heat 1 tablespoon of olive oil in a medium skillet over medium heat. Cook the sausage, breaking it apart with a wooden spoon for 8 to 10 minutes until browned.
  • Pour in the wine and cook until reduced by half and absorbed into the sausage. Add the chopped mushroom stems and cook for 3 more minutes.
  • Mix the panko through the sausage. Add in the cream cheese and sour cream continue cooking until the cheese melts becomes creamy through the mixture.
  • Mix in the scallions, garlic, salt, and pepper and cook for another 2 to 3 minutes, stirring occasionally.
  • Take off the heat and stir in half of the Parmesan cheese and parsley. Season with salt and pepper to taste (if desired). Allow to cool slightly.
  • Using a metal spoon, fill each mushroom generously with the sausage mixture. Arrange the mushrooms on both baking sheets in a single layer and drizzle with the remaining oil.
  • Bake for 20 minutes, until the stuffing is browned and crusty.
  • Sprinkle with remaining parmesan cheese and continue to bake until the cheese is melted and bubbling (about a further 15 minutes).
  • Broil in the last 2 minutes to make the topping a little crispy.




Calories: 95kcal | Carbohydrates: 1g | Protein: 3g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 18mg | Sodium: 172mg | Potassium: 50mg | Vitamin A: 160IU | Vitamin C: 0.9mg | Calcium: 49mg | Iron: 0.3mg

Easy Cheese Stuffed Mushrooms

How to make quick and easy stuffed mushrooms with cheese, garlic, and sweet onion. It’s hard to eat just one of these cheesy, garlicky mushroom caps! Jump to the Easy Cheese Stuffed Mushrooms Recipe or read on to see our tips for making them.

You can stuff just about anything into mushrooms caps, but this indulgent combination of melty cheese, garlic, sweet onion, and herbs is my favorite.

If you love mushrooms as much as we do, take a look at our no-fail method for cooking mushrooms. Enjoy them as a side, add to pastas, toast, eggs and more.

Best Tips for Making Stuffed Mushrooms

When we were testing these little guys, Adam and I downed the whole pan in one sitting. Thanks to lots of garlic and fresh herbs, they are loaded with flavor.

When it comes to stuffed mushrooms, there are a few things to keep in mind:

  1. Use white button or cremini (brown) mushrooms. These varieties are a perfect size, and the cavity is perfect for adding the stuffed mushroom filling.
  2. If you notice any dirt on the mushrooms, use a slightly damp paper towel to brush it off. Don’t submerge them in water or rinse them. Mushrooms act like a sponge so water will be absorbed, which causes the final cooked mushrooms to be squeaky instead of flavorful and browned.
  3. Use a rimmed baking sheet or wide skillet when roasting the mushroom caps. This way, any liquid released by the mushrooms or filling stays in the pan.
  4. We use two tablespoons of minced garlic, which is a lot. If you LOVE garlic, add a bit more to the filling.
  5. Use your favorite cheese. In our photos, we used extra sharp cheddar. It’s flavorful and melts nicely, but other cheeses work well, too. Try Swiss or Gruyere, brie, feta, goat cheese or a combination of cheeses. The options are endless.
  6. Add some bacon or sausage. Cook them first then stir into your filling.

Just before baking the mushrooms, we sprinkle toasted breadcrumbs on top of the stuffed mushroom caps. I love the extra crunch this adds, but if you don’t have them on hand or stay away from bread or carbs, you can leave them out.

The mushrooms bake for 15 to 20 minutes — look for the mushrooms to soften slightly and the cheese to be melted. When they are done, serve them with a sprinkling of fresh herbs on top.

If you loved these mushrooms, take a look at more easy appetizers to serve alongside them:

  • How to make easy bacon-wrapped, cheesy jalapeño poppers in the oven or on the grill.
  • Make mini stuffed sweet peppers filled with cheese and bacon then topped with breadcrumbs.
  • These goat cheese stuffed chicken meatballs are utterly delicious. We use ground chicken, but pork, beef or turkey all work.
  • This crostini with sauteed mushrooms, mascarpone cheese, and truffle salt might be my favorite way to eat mushrooms.
  • PREP 10mins
  • COOK 15mins
  • TOTAL 25mins

These cheese and garlic stuffed mushrooms are simple to put together and easy to adapt to your favorite cheeses. We love using a sharp cheddar, but mozzarella, Swiss, Gruyere cheese or even creamier cheeses like feta, goat or brie will all work. A combination of cheeses is a great idea, too!

Makes 20 stuffed mushroom caps

You Will Need

20 white button or cremini mushrooms (about 10 ounces)

1 tablespoon olive oil

1 tablespoon butter

1/2 cup chopped onion (half medium onion)

2 tablespoons minced garlic (4 to 5 cloves)

2 teaspoons chopped fresh rosemary or thyme, see notes for parsley

2 ounces shredded cheese like sharp cheddar, mozzarella, Swiss or a combination

3 tablespoons breadcrumbs (use panko or regular breadcrumbs)

Salt and fresh ground black pepper

1 tablespoon chopped fresh parsley or chives for serving, optional


    Heat oven to 375 degrees F.

    Using a damp paper towel, brush all dirt from mushrooms. Remove the mushroom stems. Cut away and discard any hard bits of the stems then finely mince them.

    Add the mushroom caps to a rimmed baking sheet or large oven-safe skillet that fits the mushrooms in one layer. Toss them with a tablespoon of olive oil and lightly season with fresh ground black pepper. Arrange them cavity-side-up so that they are ready to be stuffed.

    Melt butter in a skillet over medium heat. Add the onions and chopped mushroom stalks, and a pinch of salt. Cook, occasionally stirring, until the onions smell sweet and are soft, about 5 minutes. Add the garlic and herbs, then cook, stirring, for 2 minutes. Scrape mixture into a bowl and set aside to cool.

    Add the breadcrumbs to the same skillet that the onions and mushrooms were cooked in. Place them over medium-low heat, and then cook, stirring, until they are lightly toasted; about one minute.

    Stir the cheese into the onions and garlic mixture then divide the filling between the mushroom caps. Sprinkle the toasted breadcrumbs on top. Bake the mushrooms until the cheese has melted and the mushrooms have softened; 15 to 20 minutes. Serve with chopped fresh herbs and a bit of fresh ground black pepper on top.

Adam and Joanne’s Tips

  • Parsley is excellent instead of or in addition to the rosemary or thyme. Since parsley is less pungent, use two tablespoons of chopped parsley.
  • To use dried herbs instead of fresh, use 3/4 of a teaspoon of dried rosemary or thyme. Italian seasoning will also work.
  • Add any leftover filling to scrambled eggs, omelets, mashed potatoes or rice.
  • Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values.

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

Nutrition Per Serving: Serving Size 1 stuffed mushroom cap / Calories 35 / Total Fat 2.4g / Saturated Fat 1g / Cholesterol 4.3mg / Sodium 29.7mg / Carbohydrate 2.3g / Dietary Fiber 0.3g / Total Sugars 0.6g / Protein 1.5g AUTHOR: Adam and Joanne Gallagher

Stuffed Mushroom Caps

September 5, 2018

Baby bella mushrooms are filled with a garlic herb cheese mixture for this Stuffed Mushroom Caps appetizer. They’re great for parties, and easy to make!

Stuffed mushrooms are kind of funny, because does anyone go wild over a baby bella mushroom alone? Usually not.

But stuff it with cheese, bread crumbs, and herbs, and it’s one of the most popular appetizers of all.

The most fun part about stuffed mushroom caps is you can vary up the stuffing every time you make them.

I love adding browned Italian Sausage or crumbled bacon to take these up another notch, but they’re also wonderful kept vegetarian (which is how it’s published in the recipe below).

More than anything, I find the stuffed mushrooms to be most about the cheese, bread crumbs, and herbs, and the list of cheeses you can try is endless.

How to Make Stuffed Mushroom Caps:

In a large bowl, combined softened cream cheese, freshly grated parmigiano reggiano cheese, an egg, garlic, parsley, Italian bread crumbs, and smoked paprika:

Chipotle pepper is another great option for a smoky flavor.

Mix this all together until the ingredients are combined:

For stuffed mushrooms, I like to use baby bellas.

If you’re able to pick your own at the grocery store (sometimes they have them loose in bins), it’s advantageous to pick the larger ones.

It makes for a heartier bite, and you have less of them to stuff!

Remove the mushroom stems, then toss the mushroom caps in a bowl with olive oil, salt, and pepper:

Then stuff the filling evenly into all the mushrooms, keeping in mind that the stuffing will puff up a bit taller as it bakes, and the mushrooms will shrink:

I tend to roast my stuffed mushrooms on the longer side, until the mushroom caps have rid themselves of most of the water, and the filling on top is golden:

Stuffed Mini Peppers, Sausage Stuffed Zucchini, and Stuffed Hot Cherry Peppers are some of my other favorite stuffed recipes.

For more mushroom recipes, I love this Beef Tenderloin with Mushroom Pan Sauce and Baked Turkey Meatballs with Mushroom Sauce. Enjoy!

Pin 5 from 11 votes Baby bella mushrooms are stuffed with a garlic herb cheese mixture and roasted until golden. They’re a wonderful party appetizer and very easy to make! Course Appetizer Cuisine American Keyword stuffed mushroom caps, stuffed mushrooms Prep Time 15 minutes Cook Time 15 minutes Total Time 30 minutes Servings 6 Calories 211kcal

  • 12 oz baby bella mushrooms
  • 1 tbsp olive oil
  • 1/4 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 4 oz cream cheese softened
  • 1/2 cup grated parmigiano reggiano
  • 1/4 cup chopped parsley
  • 1/4 cup italian bread crumbs
  • 1 egg
  • 3 garlic cloves minced
  • 1/4 tsp smoked paprika
  • Preheat the oven to 425 degrees F.
  • If the mushrooms need cleaning, wipe any outside dirt off using a damp paper towel.
  • Remove the stems from the mushrooms, then toss the mushroom caps with olive oil, salt and pepper.
  • In a large bowl, stir to combine the cream cheese, parmesan cheese, parsley, bread crumbs, egg, garlic, and smoked paprika.
  • Stuff the filling evenly into all of the mushrooms.
  • Bake the stuffed mushrooms on a sheet pan for about 20-25 minutes, until the mushrooms have shrunk down a bit and the stuffing is golden on top.
  • Enjoy promptly, as the mushrooms will shrivel as they sit.

What to do with the mushroom stems? I personally don’t like to re-incorporate them into the filling, but if you’d like to, chop them up finely either by hand or in a food processor, then cook them in the microwave or in a saute pan until the excess moisture is cooked out. Then mix them in with the filling.
You can also use the mushroom stems for a vegetable stock. Calories: 211kcal | Carbohydrates: 13g | Protein: 13g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 53mg | Sodium: 232mg | Fiber: 3g | Sugar: 5g

Post updated in September 2018 with new photos, writing, and a tweaked recipe. Originally published January 2012.


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These sausage stuffed mushrooms are mushroom caps filled with Italian sausage, herbs and three kinds of cheese, then baked to golden brown perfection. An easy and elegant party snack that can be assembled ahead of time!

Whenever I’m entertaining, I like to put out a hearty spread of appetizers including favorites such as fried ravioli and lettuce wraps. Sausage stuffed mushrooms are always a great addition to any menu and they’re a total crowd pleaser.

Stuffed mushrooms are an appetizer that have been popular for decades, and for good reason! They’re bite sized, look fancy and are so very delicious. These sausage stuffed mushrooms are filled with a mixture of meat and cheese, and you can even make a whole meal out of them.

How do you make sausage stuffed mushrooms?

This recipe starts with mushroom caps. You’ll want to remove the stems by popping them out with your fingers. The mushrooms are filled with a mixture of cooked sausage, three types of cheese, parsley, garlic and onions. After the mixture goes into the mushrooms, add a sprinkle of panko breadcrumbs, then bake the mushrooms until they’re tender and browned. Add a sprinkle of parsley, then serve and enjoy!

What kind of mushrooms are best for stuffed mushrooms?

I like to use regular white button mushrooms or cremini mushrooms for my stuffed mushrooms. The mushrooms shown here are white mushrooms which have a mild flavor that pairs perfectly with the savory sausage filling. You can also use large portobello mushrooms if you’re looking for an entree sized stuffed mushroom. Be sure to choose mushrooms that are roughly the same size so that they cook evenly.

How do you clean mushrooms?

The best way to clean mushrooms is to use a damp paper towel to gently rub dirt from each mushroom. You can also rinse your mushrooms in a colander, but be sure to rinse them briefly; do not soak them in water.

Tips for sausage stuffed mushrooms

  • You can use any type of sausage that you like. I typically use a mild Italian sausage, but hot works just as well. You can buy bulk sausage, or simply remove the casings from the sausage before you cook it.
  • Don’t have parsley on hand? Try chives, thyme or green onions instead.
  • I top my mushrooms with crispy panko crumbs because I like the added texture. If you’re trying to make these mushrooms keto or low carb, skip the breadcrumb topping.
  • Save the stems of your mushrooms and chop them finely to add a dose of vegetables to other dishes such as pasta sauce, soup or stir fries.

What cheese is best for sausage stuffed mushrooms?

I use three types of cheese in these mushrooms: cream cheese, parmesan cheese and Monterey Jack cheese. The cream cheese acts as a binder, and the parmesan imparts a nutty flavor. I also used shredded Monterey Jack cheese as I wanted a mild, creamy cheese that would complement the stronger flavors of the sausage. Other great options are fontina, mozzarella or cheddar cheese.

How long do you bake stuffed mushrooms?

Sausage stuffed mushrooms need to bake for about 20 minutes. The mushrooms are done when the tops are crispy and browned and the mushroom caps are tender all the way through.

What temperature do you bake stuffed mushrooms?

I bake my mushrooms at 375 degrees F. If your oven is too hot, the topping will get overly browned before the mushroom cooks through.

Can you make sausage stuffed mushrooms in advance?

You can assemble your stuffed mushrooms up to 6 hours before you plan to serve them. Store your mushrooms loosely covered in the fridge, then pop them in the oven right before you’re ready to eat. You may need to add a few minutes extra to the baking time.

This recipe can easily be doubled to serve a larger group. I almost always double the recipe because these mushrooms go quickly, they’ll be eaten up in minutes!

More delicious party snacks

  • Bacon Wrapped Pickles
  • Buffalo Chicken Sliders
  • Dill Dip
  • Baked Buffalo Wings
  • Pizza Muffins

Sausage Stuffed Mushrooms Video

Pin 4.95 from 17 votes

Sausage Stuffed Mushrooms

These sausage stuffed mushrooms are mushroom caps filled with Italian sausage, herbs and three kinds of cheese, then baked to golden brown perfection. An easy and elegant party snack that can be assembled ahead of time! Course Appetizer Cuisine American Keyword sausage stuffed mushrooms, stuffed mushrooms Prep Time 20 minutes Cook Time 25 minutes Total Time 45 minutes Servings 18 Calories 109kcal Author Sara Welch

  • 18 mushrooms stems removed
  • 3 tablespoons butter divided use
  • 1/2 cup onion finely diced
  • 1 teaspoon garlic minced
  • 8 ounces mild Italian sausage casings removed
  • 4 ounces cream cheese softened
  • 1/4 cup parmesan cheese grated
  • 1/2 cup Monterey Jack cheese shredded
  • 1/4 cup chopped parsley divided use
  • 1/3 cup panko breadcrumbs
  • cooking spray
  • Preheat the oven to 375 degrees F. Coat a sheet pan with cooking spray and arrange the mushrooms on the pan.
  • Melt 1 tablespoon of butter in a pan over medium heat. Add the onion and garlic and cook for 3-4 minutes or until softened. Remove the onion mixture from the pan.
  • Add the sausage to the pan and cook for 5-6 minutes, using a spatula to break up the meat into smaller pieces.
  • Place the sausage, onion mixture, cream cheese, parmesan cheese, Monterey Jack cheese and 3 tablespoons of parsley in a bowl. Stir to combine.
  • Spoon the sausage mixture evenly into the mushroom caps.
  • Melt the remaining 2 tablespoons of butter in the microwave and stir in the panko breadcrumbs to coat.
  • Sprinkle the panko over the mushrooms.
  • Bake for 20 minutes or until tops are browned and mushrooms are cooked through. Sprinkle with parsley, then serve.

Calories: 109kcal | Carbohydrates: 2g | Protein: 4g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 25mg | Sodium: 177mg | Potassium: 115mg | Vitamin A: 180IU | Vitamin C: 1.1mg | Calcium: 53mg | Iron: 0.4mg

This post was originally published on December 16, 2018 and was updated on October 17, 2019 with new content.

Crab Stuffed Mushrooms are the ultimate appetizer. Juicy mushrooms are stuffed with tender crab meat and cream cheese filling, topped with breadcrumbs, and baked until melty.

Crab appetizers are one of my favorite things to bring to potlucks. From my famous hot crab dip to crab cakes, people love the luxury of crab!

Crab Stuffed Mushrooms

Stuffed Mushrooms with cream cheese are always a way to impress. While I love them stuffed with creamy crab, I sometimes stuff them with other things like pizza toppings or even just salsa. Mushrooms can be stuffed with pretty much anything!

How To Make Stuffed Mushrooms

Crab Stuffed mushrooms are really easy to make! Use a damp paper towel to clean the outside of the mushrooms. Running them under water can cause mushrooms to soak up water resulting in wet soggy stuffed mushrooms!

I snap off the stem and using a spoon or tomato corer/strawberry huller to remove some of the gills as well to create a larger cavity to fill. Take care when scooping out the insides, so the mushroom doesn’t tear or break.

To make perfect crab stuffed mushrooms, I like to whip the cream cheese adding the crab meat in. This creates a light and fluffy melt in your mouth filling. Fill the mushrooms, top them with the delicious crumb topping, and bake them until the crab filling is bubbly and the topping is golden. Voila!

The best party appetizer since sliced bread.

How Long To Cook Stuffed Mushrooms

Crab Stuffed Mushrooms take about 18-20 minutes at 375°F, but this can change depending on the size of the mushrooms.

You want to make sure the mushroom is cooked through and the filling is hot and melty.

Can You Freeze Stuffed Mushrooms?

Yes! I love prepping crab stuffed mushrooms in advance and throwing them in the freezer for potlucks or when we get hungry. Just remember to adjust the cooking times accordingly. They can be cooked right from frozen (you’ll need to add about 10 min of cook time).

Crab stuffed mushrooms really seal the deal on an appetizer night. Serve them alongside buffalo chicken dip and a some Grape Jelly Meatballs for the best party spread!

More Easy Appetizer Recipes

  • Pigs in a Blanket – 2 Ingredients!
  • The Best Spinach Artichoke Dip – Favorite!
  • Jalapeno Popper Dip (Video)
  • Cowboy Caviar – our guests love these!
  • Cranberry Feta Pinwheels – super pretty
  • Hot Bacon Cheddar Dip – Mmmm, BACON!

5 from 5 votes Review Recipe Prep Time 10 minutes Cook Time 18 minutes Total Time 28 minutes Servings 16 mushrooms Author Holly Nilsson Course Appetizer Cuisine American Crab stuffed mushrooms are the ultimate appetizer. Mushrooms are stuffed with tender crab meat and cream cheese filling, topped with breadcrumbs, and baked until tender and juicy.

  • 16 large fresh mushrooms
  • 4 oz cream cheese softened
  • 6 ounces crab canned or frozen
  • 2 green onions thinly sliced
  • 2 tablespoons parsley chopped
  • 1/4 teaspoon garlic salt
  • 1/3 cup Parmesan cheese grated
  • 1/4 cup bread crumbs
  • 1 tablespoon melted butter

Follow Spend with Pennies on Pinterest

  1. Thaw crab meat if frozen (drain if canned). Preheat the oven to 375°F.

  2. Mix cream cheese until smooth. Stir in remaining ingredients.

  3. Wipe mushrooms with a damp paper towel to remove any debris. Using a small spoon or tomato corer, remove stems and spoon out the insides of the mushroom. Discard (or freeze for soup).
  4. Divide the filling over the mushroom caps. Combine topping ingredients and sprinkle over mushrooms.
  5. Bake 18-20 minutes or until cooked through and tops are golden.

Nutrition Information Calories: 52, Fat: 3g, Saturated Fat: 2g, Cholesterol: 12mg, Sodium: 135mg, Potassium: 67mg, Carbohydrates: 2g, Protein: 2g, Vitamin A: 190%, Vitamin C: 1.2%, Calcium: 38%, Iron: 0.3%

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword crab stuffed mushrooms, stuffed mushrooms © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

REPIN this Easy Appetizer


  1. Preheat the oven to 400 degrees.
  2. Remove and reserve the mushroom stems. There should be about two cups. Chop the stems coarsely.
  3. Heat one tablespoon of the butter in a saucepan and add the mushroom caps. Sprinkle with the juice of half a lemon and a generous grinding of pepper. Cook, stirring often but gently so as not to break the caps. This is to remove the moisture from the caps. Cook about two minutes. Remove the caps to a platter.
  4. Add one tablespoon of butter to the saucepan and add the shallots and garlic. When they’ve begun to soften, add the chopped mushroom stems and juice of the remaining half a lemon. Add the celery, thyme and bay leaf. Cook, stirring often, about five minutes. Remove the bay leaf.
  5. Spoon and scrape the mixture into the container of a food processor. Add the parsley and process to a fine puree.
  6. Return the mixture to a saucepan and cook, stirring often, about five minutes. Add the egg and bread crumbs. Cook about 10 seconds, stirring, and remove from the heat. Stir in cheese. Salt and pepper to taste.
  7. Stuff the caps with an equal amount of the filling. Smooth over the tops. Arrange the caps as they are stuffed close together in a baking dish. Sprinkle with two tablespoons of melted butter.
  8. Place the mushrooms caps in the oven and bake 15 minutes.

Like this recipe?

How do you cook mushrooms? Do you fry them, stuff them or put them in an omelette? Well, if you want to get the benefits of all their antioxidant goodness, this is actually how we should be cooking them…

According to a new study, the best way to keep the antioxidants inside mushrooms throughout the cooking process is by microwaving or grilling them.

The least beneficial way to cook them is in fact by boiling and frying them as these methods actually reduce their levels of antioxidants, which act in protecting human cells against diseases.

The study, carried out in Spain and published in the International Journal of Food Sciences and Nutrition, examined the properties of four different types of mushrooms before and after cooking, BBC News reports. The four types tested were white button, shiitake, oyster and king oyster mushrooms.

Mushrooms are packed full of goodness so it’s a good idea to know how best to cook them – they contain a medley of healthy nutrients including protein, essential amino acids, fibre and vitamins, such as B, C, D and E.

Grilled mushrooms FoodPhotography EisingGetty Images

What’s wrong with frying and boiling mushrooms?

Frying mushrooms decreases their level of protein, carbohydrates and antioxidant compounds, as they get lost in the oil in the frying pan.

Whereas, boiling mushrooms reduces their nutritional value as the nutrients seep into the pan’s water. However, the research did find one good thing about boiling them – it improves the glucans content which may reduce the risk of heart disease.

Why are microwaving and grilling the best methods?

Having a shorter cooking time and using less liquid are the reasons these two methods of cooking mushrooms are the best in terms of retaining vitamins and nutrients.

In the study, the researcher Irene Roncero-Ramos, from the Mushroom Technological Research Center of La Rioja, said: “When mushrooms were cooked by microwave or grill, the content of polyphenol and antioxidant activity increased significantly and there are no significant issues in nutritional value of the cooked mushrooms.”

Oddly, using a little oil when grilling mushrooms actually can increase their antioxidant properties, without a rise in calorie content.

Q. I am the only person in my family who likes mushrooms. I cook them for myself quite frequently, but lately I’ve been finding that I can’t be bothered to mess up a whole pan and stand over the stove to cook something that only I am going to eat. It doesn’t take a long time to cook mushrooms, but I always feel obligated to cook the whole package at once otherwise I know the rest will get thrown away. This is going to sound weird, but I’m curious to know if I could cook mushrooms in the microwave. That way it would be easier for me, and I could just pop in the amount that I want. Can you microwave mushrooms?

A. Actually, you can microwave mushrooms! I’m not sure what your family has against those tasty little things, but they’re certainly missing out! Mushrooms are actually one of the most microwave-friendly foods around. Since they have a high water content, they can be microwaved on their own without drying out and burning. You can microwave mushrooms alone, in a dish, or seasoned however you want.

To microwave plain mushrooms, begin by cleaning them. Most people wash their mushrooms under water, but it’s actually recommended to simply wipe mushrooms clean with a paper towel to remove surface dirt. This helps protect against bruising the mushrooms and making them go soggy.

Slice the mushrooms the way you prefer to eat them. Then, place the clean, sliced mushrooms in a microwave-safe container in even layers. Place a tight-fitting cover over the container, then place in the microwave. Microwave the mushrooms on high for 1-3 minutes. Check on them to see if they are cooked through, cooking in 1 minute intervals if more time is needed. Allow the mushrooms to stand for a minute or two after cooking. Then, season as you prefer or add them to your favourite recipe.

You can also cook mushrooms in some oil or butter, with seasonings such as herbs or spices or garlic. If cooking with oils, consider lowering the cooking temperature to medium to avoid having the oil burn. Follow the rest of the directions.

Store uneaten portions of cooked mushrooms in the fridge and consume within two days for best results.

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Mushrooms make a great, healthy snack after work or school, but spending the time to deep fry or boil the food can take all the fun out of fungi. So, the inevitable question, ‘Can you microwave mushrooms?’ Short answer, YES.

Long answer, yes, and it may actually be one of the healthiest ways to cook mushrooms. Why take the time and effort to fry or boil your mushrooms when they can be easily microwaved in half the time, taste delicious, and be healthier for you?

Below we’ll examine all the ins and outs of microwaving mushrooms, why microwaving may be the healthiest cooking method and a few different ways to prepare and cook mushrooms in the microwave.

New research, as reported in a recent article in The Daily Mail, suggests that microwaving mushrooms may be among the healthiest ways to cook them, as it may actually help to retain the nutritional profile of fungi.

While boiling and frying have been shown to increase the fat content of mushrooms and greatly reduce the protein and antioxidant level, cooking in the microwave has actually been shown to increase the antioxidant level of mushrooms while retaining all of their nutritional value.

So, not only can you microwave mushrooms, they may actually be better for you coming off the microwave tray than from the frying pan.

Preparing fresh mushrooms, such as white button mushrooms, in the microwave, is relatively simple and only requires a microwaveable bowl with a cover, and no oil or butter are needed, which is great when trying to eliminate fat from your meal.

How to microwave mushrooms:

• Be sure to start by cleaning your mushrooms. Though many prefer to wash mushrooms, lightly scrubbing the dirt from the surface may prevent bruising and keep the mushrooms from getting soggy.

• Begin cooking by placing eight ounces (the standard smaller supermarket pack) of fresh, thickly sliced, mushrooms in a microwaveable bowl with covering available.

• Cover and microwave on high for two to three minutes, stopping to stir once.

• Once finished, check to ensure the mushrooms are thoroughly cooked through, and season however you wish or is required of your recipe.

As some plants and other delicious treats may be harmful to cook in the microwave, the question of ‘Can you microwave mushrooms?’ is a safety and health conscious one, but unlike many other foods, mushrooms are actually one of the most microwave friendly foods you can cook!

Instead of wasting time and energy frying or boiling your mushrooms, why not get the most nutrients out of your fungi food, and save time, all at once, by microwaving your mushrooms!?

Stuffed mushrooms are loaded with flavor! They have a simple filling topped with cheese and baked in the oven until bubbly! This Stuffed Mushroom recipe literally could not be any easier.

You’ll need just THREE INGREDIENTS and about 5 minutes of prep to get these babies in the oven!

What goes in Stuffed Mushrooms?

Stuffed mushrooms can be filled with anything from crab to ground beef and they almost always include cheese!

Sometimes when I’m in a hurry, I make these easy stuffed mushrooms. Simply fill them with salsa, top with cheese and bake. Couldnt’ be easier.

What kind of salsa to use

I generally use a medium store bought salsa (and pre-shredded cheese) to make these crazy easy. You can certainly use Homemade Salsa or hot salsa if you prefer. I don’t recommend a fresh pico de gallo for this recipe as the tomatoes have too much water.

These little mushrooms are so good, they almost taste like little pizza bites (without any effort).

How to Make Stuffed Mushrooms

This recipe is definitely the easiest that I’ve ever made. Mushroom caps are hollowed out and simply filled with a spoonful of salsa. I top them with a little bit of pre-shredded cheese and bake until golden and bubbly. Seriously that easy.

  • WASH MUSHROOMS To prepare the mushrooms, I gently wipe them with a damp cloth and remove the stems.
  • REMOVE CORE I use a a tomato corer to scoop out a little bit of the flesh (yep, more filling). It’s actually a handy little tool for under $5 that can core tomatoes (obviously), hull strawberries, pick out spots on potatoes etc.
  • FILL the mushrooms with salsa, top with cheese and bake.

Too easy!

As for those mushroom stems, you don’t need them in this recipe but keep them. A little mushroom stem recipe I use is to chop them, fry them up with garlic butter, add a touch of heavy cream and a pinch of thyme and put them on toast or crackers. Yum right? Or freeze them and toss them into your next soup.

Easy Appetizers

  • The BEST Buffalo Chicken Dip Tender chicken breast, buffalo sauce and loads of creamy cheese!
  • Easy Cocktail Meatballs The ingredients may seem CRAZY but trust me, these are amazing!
  • Jalapeno Popper Dip This is the top appetizer on my site (and our personal favorite) for good reason! Creamy, cheese and delish!!
  • 4 Ingredient Dill Pickle Dip Just 4 ingredients and 5 minutes, the perfect dipper for chips and veggies
  • Baked Buffalo Wings – easy oven baked perfection! Everyone loves these.
  • Pepperoni Pizza Popcorn – the perfect game day snack!
  • Grape Jelly Meatballs – family favortie, keep warm in the slow cooker for a party favorite!

This baked stuffed mushroom recipe is super easy party appetizer! They’re naturally low carb and the perfect addition to your party if you’re looking for vegetarian mushroom caps (although meat lovers love them too)!

While these stuffed mushrooms are the perfect appetizer, they are also a favorite mushroom side dish to accompany chicken or steak! Often I will make steak and salad and just throw a dish of these in the oven!

5 from 3 votes Review Recipe


Prep Time 5 minutes Cook Time 15 minutes Total Time 20 minutes Servings 12 mushroomns Author Holly Nilsson Course Appetizer Easy Stuffed Mushrooms are the perfect 3 ingredient party appetizer!

  • 12 medium-small mushrooms
  • 1/3 Cup Salsa Mild, Medium or Hot
  • 1/2 Cup Cheese Shredded cheddar or other cheese

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  1. Preheat oven to 400 degrees.
  2. Clean mushrooms thoroughly and remove stems.
  3. Using a tomato huller or small spoon, remove a little bit of the inside flesh of the mushroom.
  4. Fill mushrooms with Salsa and top with cheese.
  5. Bake 15-20 minutes or until cheese is golden.

Recipe Notes

The amount of salsa may vary based on the mushroom size. I recommend small to medium mushrooms for this recipe. Calories based on 3 stuffed mushrooms. Keyword stuffed mushrooms © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.


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