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Gluten Free
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Nut Free
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Sugar Free
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Vegetarian
Easy Stuffed Mushrooms with Herbs
Little Easy Mushrooms Stuffed with Herbs and topped with cheese are the best combination since sliced bread. No joke! When you have good ingredients, you can put together a great appetizer. When you clean mushroom caps and stuff them with flavorful herb greens, and cheese, there’s no need for anything else.
Next time you need a perfect and healthy start to your holiday party with friends and family, try this classic appetizer and flavorful side dish. It’s ideal for Christmas dinner or Thanksgiving dinner as guests arrive, with the melty cheese on top of the mushroom, they’ll be gone in a minute!
If you’re saving your appetite for a big dinner, it makes a light meal for lunch. It pairs with a variety of recipes for any holiday. There may be many mushroom recipes out there, but this one makes the perfect finger food.
Table of Contents
Why is this the Best Easy Stuffed Mushrooms Recipe?
- It’s an easy recipe that doesn’t require much time to make. Super simple and super tasty.
- The stuffed mushrooms are loaded with benefits such as Vitamin C in the onions and parsley, and olive oil which is proven to be a great source of monounsaturated fat which links to preventing strokes. The mushrooms themselves are a low-cholesterol food and packed with protein, vitamin C, and iron.
- The creamy garlic and freshly chopped herbs filling beautifully bring out the earthy mushroom flavor.
- This great recipe makes soft, baked mushrooms which are sure to become a crowd pleaser.
Key Ingredients to Make the Stuffed Mushrooms Recipes
Small mushrooms: They are the base of this appetizer and the star ingredient. You can use Shiitake mushrooms, Baby Bella or white button mushrooms.
Olive oil: It’s a good oil to use when sauteing any vegetables.
Yellow onion: Adds loads of flavor to many savory dishes. It’s one of the secret and flavorful ingredients in many holiday recipes!
Garlic: Helps to fight inflammation. Skip the garlic powder, fresh garlic makes a big difference in flavor.
Fresh chopped herbs: Fresh parsley and fresh dill are the herbs in the recipe. If you’d like to add another herb of your choice, chives, oregano, fresh thyme, and basil are all fresh herbs that can elevate this delicious recipe.
Parmesan cheese: It has a nutty and tangy flavor that can make any simple dish into a delicacy of complex flavors and consistencies all combining in your mouth. It’s a great addition to any appetizer recipes
Find the full printable recipe with specific measurements below.
How to Make the Easy Stuffed Mushrooms with Herbs
1: Prepare the oven
- The first thing you need to do is to preheat the oven to 350F.
2: Prepare the mushrooms
- Clean mushrooms with a dry paper towel and take off the mushrooms stems with a small teaspoon then chop them up. Place mushroom heads in a large bowl and set aside.
3: Sauté onions
- In a skillet, heat the olive oil. Add chopped onion and sauté for 1 minute on medium heat.
4: Add mushroom stems and garlic
- Add chopped mushroom stems and garlic to the onion. Stirring often, sauté for another minute until the mushroom stems are soft and release their moisture
5: Prepare the herbs and mushroom mixture
- Mix into the mushrooms the stems of parsley, dill, and 1 Tbsp grated parmesan cheese.
6: Stuff mushrooms
- Stuff the herb and mushroom mixture into each mushroom head.
7: Assemble and add cheese
- Spread out on a baking sheet or parchment paper and sprinkle remaining (1 Tablespoon) grated cheese.
8: Bake and serve
- Place in a preheated oven and bake for 15 minutes until soft, and golden brown and they release their juices. Remove and serve at room temperature!
Expert Tips
- This recipe has 1 clove of garlic, but if you’d like to use more, you won’t regret adding a couple more cloves of garlic for sure!
- Use your favorite cheese. It can be herb cheese, goat cheese, garlic cheese, or cream cheese.
- To prevent the mushrooms from becoming soggy, chill the filling in the fridge before stuffing.
- You can add a little bit of black pepper and a pinch of salt to taste.
- Since these mushrooms are an appetizer, use bite-size small mushrooms. They will also be baked evenly in the oven.
- Fry the chopped mushrooms stems in a little oil for a few minutes until they soften and release their moisture.
- Use a sharp knife to gently and finely chop the fresh herbs. The food processor will make them watery and too mushy in the oven.
How to store the leftover mushroom recipe
- Store leftovers in an airtight container in the fridge for 4-5 days.
- You can prep uncooked mushrooms ahead of time, freeze them, and then bake before serving. They store for 3-5 days uncooked in the fridge. Freeze them in a single layer on a cookie sheet, then when they’re solid, transfer them to a dish or bag and store them in the freezer. You can store them for up to 3 months.
Recipe FAQs
Mushroom stalks or mushroom stems are edible and bursting with savory goodness. They add texture and depth to your dishes, allowing you to enjoy the whole mushroom with every delightful bite.
Don’t wash them with water. Rather pat them with a dry paper towel. You can also chill the filling in the fridge before stuffing so that it’s firm and not runny.
It’s a very low-cholesterol food and packed with protein, vitamin C, and iron. Mushrooms are also a great source of vitamin D, which can be hard to get enough of during the winter season. Vitamin D is the sunshine vitamin. It is essential for the support of healthy bones, teeth, immune system, brain, and even nervous system.
Here are some more amazing shareable appetizers
- An Easy and Simple Crab Salad Appetizer Snack is delicious with crackers!
- You can enjoy these Easy Cream Cheese Stuffed Peppers Appetizers with the whole family on game day!
- The Cheesy Gluten-Free Mushroom Pizza with Avocado made with portobello mushrooms is packed with flavor much healthier and has fewer calories than a traditional pizza.
More mushroom recipes to make
If you tried this Easy Stuffed Mushrooms with Herbs or any other recipe on my website, please leave a 🌟 star rating and let me know how you enjoyed it in the📝 comments below. I love hearing from you!
Easy Stuffed Mushrooms with Herbs
Equipment
Ingredients
- 6 small mushrooms, stems cut and chopped ⅛ pieces
- 1 Tbsp olive oil
- ½ yellow onion, chopped
- 1 clove garlic, minced
- 1 Tbsp fresh parsley, chopped
- 1 Tbsp fresh dill, chopped
- 2 Tbsp parmesan cheese, grated + 1 Tbsp
Instructions
- Preheat oven to 350F.
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Take the stems off the mushrooms and chop them up.6 small mushrooms,
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In a skillet, heat up the olive oil. Add chopped onion and sauté for 1 minute.1 Tbsp olive oil, ½ yellow onion,
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Add in chopped mushroom stems and garlic to the onion. Stirring often, sauté for another minute.1 clove garlic,, 6 small mushrooms,
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Mix into the mushrooms the stems of parsley, dill, and 1 Tbsp grated parmesan cheese.1 Tbsp fresh parsley,, 1 Tbsp fresh dill,, 2 Tbsp parmesan cheese,
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Stuff mix into mushroom heads.
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Spread out on a baking sheet.
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Sprinkle remaining (1 Tablespoon) grated parmesan cheese.2 Tbsp parmesan cheese,
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Bake for 15 minutes.
Notes
- Baby bella, White or Shiitake mushrooms work best for this recipe.
