Stuffed Mushrooms Recipe
These stuffed mushrooms are so delicious! Elegant, crowd-pleasing, and easy to make—a catering favorite made with pine nuts, fresh herbs, lemon zest, and cream cheese. Gluten-free and vegan-adaptable!
How to Make the Best Stuffed Mushrooms
Few appetizers are as universally beloved as stuffed mushrooms. These elegant little bites feature cremini mushroom caps filled with a savory mixture of toasted pine nuts, cream cheese, fresh herbs, and a bright hint of lemon zest. Whether you’re hosting a holiday party, preparing a special dinner, or just craving something delicious, these mushrooms deliver impressive flavor with surprisingly minimal effort.
What makes this recipe stand out is its versatility. The filling combines classic Italian flavors—garlic, fennel seeds, red pepper flakes, and pecorino—with the richness of cream cheese for a perfectly balanced bite. The pine nuts add a delicate crunch and nuttiness that pairs beautifully with the earthy mushrooms. Plus, this recipe is naturally gluten-free and easily adapts to vegan diets by swapping in plant-based cream cheese and parmesan.
These stuffed mushrooms come together in under an hour and can be prepped ahead of time, making them an ideal choice for entertaining. Simply fill the mushroom caps and refrigerate until you’re ready to bake. Serve them warm as an appetizer, and watch them disappear from the platter in minutes.
Stuffed Mushrooms
These stuffed mushrooms are so delicious! Elegant, crowd-pleasing, and easy to make—a catering favorite made with pine nuts, fresh herbs, lemon zest, and cream cheese. Gluten-free and vegan-adaptable!
Ingredients
Mushrooms
Filling
Instructions
Prepare the Mushrooms
- Preheat oven to 400°F.
- Toast the pine nuts in a dry skillet over medium heat, stirring until golden and toasty. Set aside.
- Remove the stems from the mushrooms and chop them very finely; you'll need 1½ cups (set them aside). Place 20 mushroom caps on a parchment-lined sheet pan. Spray with olive oil and season generously with salt and pepper.
Make the Filling
- Heat the olive oil in the same skillet, add the onions, bell pepper, garlic, and mushroom stems, and sauté over medium-high heat, stirring until tender, reducing the heat if necessary. Add the salt, fennel seeds, Italian seasoning, red pepper flakes, and pepper, and sauté for a few more minutes.
- Place this in a medium bowl with the cream cheese, pine nuts, pecorino, parsley, and lemon zest and mix until combined. Season to taste.
Stuff and Bake
- Using two small spoons, stuff each mushroom with about 1 tablespoon of filling, dividing equally.
- Bake on the middle rack until the mushrooms get tender, and the tops are just golden, about 18-24 minutes, depending on size.
- Sprinkle with more chopped parsley and serve.
Notes
- For vegan stuffed mushrooms, use vegan cream cheese and vegan parmesan.
- You can substitute pine nuts with chopped walnuts, pecans, or toasted bread crumbs.
- Baking time may vary depending on the size of your mushrooms—larger ones will need closer to 24 minutes.
