Name: Stuffed Mushrooms Recipe: Easy and Delicious Appetizer
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 20 medium white or cremini mushrooms, stems removed and finely chopped; 1/2 onion, finely diced; 1/4 cup black olives, chopped; 1/2 cup Gruyère cheese, shredded; 1 teaspoon Worcestershire sauce; 1/4 teaspoon black pepper, or to taste; 1 tablespoon olive oil (for sautéing)

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Wanna make a snack that looks fancy but is super easy? Stuffed mushrooms are my go-to. They disappear fast at every party.

They’re juicy, cheesy, and full of flavor in one little bite. I make them when I want something quick and impressive.

No big prep. Just stuff, bake, and serve. You’ll love how simple it is.

Let me show you how I make mine. You’re gonna want these on repeat. Let’s get stuffing!

Why You’ll Love This Recipe

Crowd-Pleaser: Small in size, big in flavor — these mushrooms vanish fast.
Perfect Texture: The filling is creamy and rich, contrasting beautifully with the roasted mushrooms.
Elegant Yet Easy: Looks impressive, but anyone can make them.
Vegetarian-Friendly: A go-to appetizer that suits many diets.
Versatile: Works for dinner parties, snacks, or even as a savory breakfast side.

What You Need to Know Before You Start

Prep Time & Cook Time:
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: ~45 minutes

Servings:
This recipe makes 18–20 stuffed mushrooms — great for 6–8 people as an appetizer. Need more? Double the ingredients and prep two baking trays.

Difficulty:
Simple, straightforward, and beginner-friendly.

Required Kitchen Tools

Baking sheet
Mixing bowl
Spoon (or small scoop)
Cutting board
Knife
Oven or toaster oven
Small sauté pan

Ingredients for Stuffed Mushrooms

Here’s everything you need to make these creamy, savory bites. Full measurements are listed in the recipe card below.

Mushrooms: Look for white or cremini mushrooms, medium-sized and firm.
Gruyère Cheese: Nutty and melty — perfect for stuffing.
Onion: Adds sweetness and depth when sautéed.
Olives: Salty and rich — use black or green based on your taste.
Worcestershire Sauce: A splash adds umami and a hint of tang.
Black Pepper: Freshly ground for just the right kick.
Olive Oil (optional): For brushing the mushroom caps before roasting.

Variations for Stuffed Mushrooms

Add Garlic: A small clove, minced and sautéed with the onion, adds warmth and aroma.
Try a Different Cheese: Parmesan, mozzarella, or goat cheese work beautifully.
Add Herbs: A sprinkle of parsley, thyme, or chives brings freshness.
Make It Spicy: Add crushed red pepper flakes or a dash of hot sauce to the filling.
Breadcrumb Topping: For a crunchy finish, sprinkle seasoned breadcrumbs on top before baking.

How to Make Stuffed Mushrooms (Step-by-Step Instructions)

1. Prep the Mushrooms

Gently wipe the mushrooms with a damp cloth to clean them. Twist and pull out the stems. Set the caps aside and finely chop the stems — we’ll use those in the filling.

2. Sauté the Filling

In a small sauté pan, heat a drizzle of olive oil over medium heat. Add the chopped mushroom stems and diced onion. Cook for 4–5 minutes, stirring occasionally, until the mixture is soft and the onions are translucent.
Stir in the chopped olives, a pinch of black pepper, and a dash of Worcestershire sauce. Let it cook for another minute, then remove from heat and allow to cool slightly.

3. Add the Cheese

Once the filling has cooled a bit, stir in the shredded Gruyère cheese until everything is well combined. The heat from the pan should start to melt the cheese slightly, binding the mixture together.

4. Fill the Mushroom Caps

Place the mushroom caps, hollow side up, on a parchment-lined baking sheet. Use a small spoon or scoop to stuff each mushroom generously with the filling. Pack it down gently so it stays in place.

5. Bake the Mushrooms

Preheat your oven to 375°F (190°C).
Bake the stuffed mushrooms for 18–22 minutes, or until the cheese is bubbly and the tops are lightly golden.
If you’d like a more toasted finish, broil them for the final 2 minutes — just keep a close eye to prevent burning.

How to Serve Stuffed Mushrooms

These little bites are best served warm, just out of the oven. Here are a few ways to present them:

Appetizer Platter: Arrange them on a small tray with toothpicks for easy serving.
Garnish with Herbs: A touch of chopped parsley adds color and a fresh finish.
Pair with Dips: Serve with a small bowl of garlic aioli, pesto, or balsamic glaze for dipping.

Storing Stuffed Mushrooms

Refrigerate:
Store any leftovers in an airtight container in the refrigerator. They’ll stay fresh for up to 3 days.

Reheat:
Warm them in a 300°F (150°C) oven for about 8–10 minutes. Avoid using the microwave — it can make the mushrooms rubbery.

Make Ahead Tip:
You can prep the mushrooms and stuffing separately up to 1 day in advance. When ready to serve, just fill and bake.

Tips and Tricks for Success

Choose Uniform Mushrooms: Try to select mushrooms that are similar in size so they bake evenly.
Don’t Overfill the Caps: A slight mound is perfect — overfilling can cause overflow during baking.
Let the Filling Cool: Warm filling melts the cheese too quickly and can make the mixture greasy.
Dry Mushrooms Thoroughly: Wet mushrooms won’t brown properly in the oven.
Use a Small Scoop: If you’re making a large batch, a melon baller or small cookie scoop makes stuffing faster and neater.

Nutrition

Here’s the approximate nutrition for 1 stuffed mushroom, assuming the recipe makes 20:

Nutrient	Amount
Calories	42 kcal
Protein	2.1 g
Carbohydrates	2.6 g
Dietary Fiber	0.4 g
Sugars	0.9 g
Fat	2.9 g
Saturated Fat	1.5 g
Sodium	78 mg
Cholesterol	5 mg

Stuffed Mushrooms Recipe: Easy and Delicious Appetizer

Recipe by Erin ShwetaCourse: Vegan

Servings

stuffed mushrooms

Prep time

minutes

Cooking time

minutes

Calories

kcal

Ingredients

20 medium white or cremini mushrooms, stems removed and finely chopped
1/2 onion, finely diced
1/4 cup black olives, chopped
1/2 cup Gruyère cheese, shredded
1 teaspoon Worcestershire sauce
1/4 teaspoon black pepper, or to taste
1 tablespoon olive oil (for sautéing)

Directions

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
Clean mushrooms with a damp cloth. Remove and finely chop the stems.
In a small pan, sauté the onion and mushroom stems in olive oil over medium heat for 4–5 minutes, until soft.
Stir in the olives, Worcestershire sauce, and black pepper. Cook for another minute, then remove from heat.
Let the mixture cool slightly, then stir in the Gruyère cheese.
Stuff each mushroom cap with the mixture and place on the prepared baking sheet.
Bake for 18–22 minutes, or until the tops are golden and the cheese is melted.
Optionally, broil for 2 minutes for a crispier top.
Serve warm, garnished with fresh herbs if desired.

Stuffed Mushrooms FAQs

Can I use a different type of mushroom?
Yes, cremini mushrooms are a great alternative. Just choose mushrooms that are firm and large enough to hold filling.

Can I make these vegan?
Absolutely. Use a dairy-free cheese and skip the Worcestershire sauce (or use a vegan version).

Can I freeze them?
It’s best to enjoy them fresh, but you can freeze unbaked stuffed mushrooms. Place them on a tray to freeze individually, then store in a freezer bag. Bake directly from frozen, adding 5–7 extra minutes to the baking time.

What if I don’t have Gruyère?
Shredded mozzarella, sharp white cheddar, or even cream cheese will work — just choose something that melts well.

Conclusion

These easy stuffed mushrooms prove that simple ingredients can create something truly satisfying. With a balance of salty, creamy, and savory notes, this recipe is a reliable choice for gatherings, potlucks, or quiet nights in. Whether served alone or with your favorite dipping sauce, they’re always a welcome bite on any table.