Easy Stuffed Mushrooms


This healthy stuffed mushroom appetizer is a nice balance of soft mushrooms, creamy filling and crunchy topping. This combination tastes downright decadent, but these easy stuffed mushrooms are actually good for you.

Stuffed mushrooms
Prep Time:
20 mins
Additional Time:
20 mins
Total Time:
40 mins
30 stuffed mushrooms

Should You Wash Mushrooms Before Stuffing Them?

You should always clean mushrooms before cooking them. You can use a veggie brush or a damp paper towel to remove dirt from mushrooms. But it's also ok to quickly rinse mushrooms right before cooking them. Mushrooms are porous, so it's best not to soak them, but a quick rinse under cold, running water is perfectly fine and won't waterlog them. After rinsing the mushrooms, be sure to drain and dry them thoroughly.

How Do You Make Stuffed Mushrooms Not Soggy?

When cooking the chopped mushroom stems in the skillet, make sure to get all of the moisture out of them before moving on to the next step. If not, the filling will be soggy and make the mushroom caps watery. Cook the chopped mushrooms until the moisture evaporates, which will take about 6 minutes over medium-high heat.

Additional reporting by Jan Valdez


  • Cooking spray

  • 1 ½ pounds medium-size fresh button mushrooms (about 30 mushrooms)

  • 1 tablespoon olive oil

  • 1 tablespoon chopped garlic

  • ½ teaspoon kosher salt

  • ½ teaspoon black pepper

  • ¼ cup plus 3 tablespoons whole-wheat panko (Japanese-style breadcrumbs), divided

  • 4 ounces 1/3-less-fat cream cheese

  • 2 tablespoons chopped fresh flat-leaf parsley

  • 1 tablespoon chopped fresh thyme

  • 1 ounce Parmesan cheese, grated (about 1/4 cup), divided


  1. Preheat oven to 400 degrees F. Lightly coat a large rimmed baking sheet with cooking spray. Remove stems from mushrooms and reserve. Lightly brush any dirt from mushroom caps and stems. Arrange mushroom caps, stemmed sides up, on prepared baking sheet. Chop stems.

  2. Heat oil in a large nonstick skillet over medium-high. Add chopped mushroom stems, garlic, salt and pepper; cook, stirring often, until mushrooms soften and turn golden brown and moisture has evaporated, about 6 minutes. Add 1/4 cup of the panko; cook, stirring often, until panko is light golden, about 1 minute. Add cream cheese, parsley, thyme and 2 tablespoons of the Parmesan; remove from heat, and stir until combined.

  3. Spoon 1 heaping teaspoon mushroom mixture into each mushroom cap. Stir together remaining 3 tablespoons panko and 2 tablespoons Parmesan in a small bowl. Working with 1 at a time, gently dip the stuffed tip of each mushroom cap in panko-Parmesan mixture to lightly coat; return to baking sheet. Lightly coat tops of stuffed mushrooms with cooking spray.

  4. Bake in preheated oven until tops of mushrooms are golden brown and mushrooms are soft, 20 to 22 minutes.


Large rimmed baking sheet

Nutrition Facts (per serving)

75 Calories
4g Fat
7g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 10
Serving Size about 3 mushrooms
Calories 75
% Daily Value *
Total Carbohydrate 7g 3%
Dietary Fiber 1g 4%
Total Sugars 2g
Protein 4g 8%
Total Fat 4g 5%
Saturated Fat 2g 10%
Sodium 184mg 8%
Calcium 38mg 3%
Potassium 229mg 5%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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