20 Delicious Large Stuffed Mushroom Recipes for Every Occasion

Mouthwatering and versatile, stuffed mushrooms are the perfect appetizer, side, or even main dish that can elevate any meal or gathering. Whether you’re hosting a fancy dinner party, looking for a cozy comfort food fix, or simply craving something deliciously different, our roundup of 20 large stuffed mushroom recipes has something for every occasion. Dive in and discover your next favorite dish that’s sure to impress!

Garlic Butter Stuffed Mushrooms

Very few appetizers can steal the show quite like these Garlic Butter Stuffed Mushrooms. I remember the first time I made them for a dinner party; the aroma alone had everyone hovering around the kitchen, eager for a taste. They’re the perfect blend of savory and rich, with a hint of garlic that’s not overpowering—just irresistible.

Ingredients

• 24 large white mushrooms, stems removed and reserved
• 1/2 cup unsalted butter, clarified
• 4 cloves garlic, minced
• 1/4 cup finely chopped fresh parsley
• 1/2 cup panko breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1/4 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Finely chop the reserved mushroom stems and sauté them in 2 tbsp of clarified butter over medium heat until golden, about 5 minutes. Tip: This enhances their flavor for the stuffing.
3. Add the minced garlic to the pan and cook for another minute until fragrant, ensuring not to burn it.
4. Remove from heat and stir in the parsley, panko, Parmesan, salt, and pepper until well combined.
5. Melt the remaining clarified butter and brush the inside of each mushroom cap lightly to prevent drying out during baking.
6. Fill each mushroom cap with the stuffing mixture, pressing gently to adhere. Tip: A small spoon or piping bag can make this step easier and neater.
7. Arrange the stuffed mushrooms on the prepared baking sheet and bake for 20 minutes, or until the tops are golden and the mushrooms are tender. Tip: For an extra crispy top, broil for the last 2 minutes.
8. Let cool for 5 minutes before serving to allow the flavors to meld beautifully.

The texture is a delightful contrast between the tender mushroom and the crispy, buttery topping. Serve them atop a slice of toasted baguette for an extra crunch, or alongside a crisp white wine to cut through the richness.

Cream Cheese and Spinach Stuffed Mushrooms

Nothing beats the comfort of biting into a warm, savory stuffed mushroom, especially when it’s filled with a creamy blend of cheese and spinach. I remember the first time I tried making these at home; the kitchen was filled with an aroma so inviting, my family couldn’t resist peeking in to see what was cooking. Now, it’s a go-to appetizer for our gatherings, and I’m excited to share how you can recreate this magic in your own kitchen.

Ingredients

• 12 large white mushrooms, stems removed and reserved
• 1 tablespoon extra virgin olive oil
• 1/2 cup finely chopped yellow onion
• 2 cloves garlic, minced
• 1 cup fresh spinach, finely chopped
• 4 ounces cream cheese, softened
• 1/4 cup grated Parmesan cheese
• 1/4 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon smoked paprika

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking sheet with olive oil.
2. Finely chop the reserved mushroom stems. Heat olive oil in a skillet over medium heat, then sauté the chopped stems, onion, and garlic until softened, about 5 minutes.
3. Add the spinach to the skillet and cook until just wilted, approximately 2 minutes. Remove from heat and let cool slightly.
4. In a mixing bowl, combine the sautéed vegetables with cream cheese, Parmesan, salt, pepper, and smoked paprika until well blended.
5. Generously fill each mushroom cap with the cream cheese mixture, mounding it slightly.
6. Arrange the stuffed mushrooms on the prepared baking sheet and bake for 20 minutes, or until the mushrooms are tender and the filling is golden brown.
7. Let the mushrooms cool for 5 minutes before serving to allow the flavors to meld beautifully.

The stuffed mushrooms emerge from the oven with a delightful contrast of textures: the tender mushroom caps giving way to a rich, creamy center. For an extra touch of elegance, drizzle them with a balsamic glaze or sprinkle with fresh herbs before serving.

Bacon and Cheddar Stuffed Mushrooms

Unbelievably easy yet impressively gourmet, these Bacon and Cheddar Stuffed Mushrooms are my go-to when I need a quick appetizer that never fails to wow. I remember the first time I made them for a friend’s potluck; they disappeared before I even got a chance to try one!

Ingredients

• 12 large white mushrooms, stems removed and finely chopped
• 4 slices thick-cut bacon, cooked until crisp and crumbled
• 1/2 cup sharp cheddar cheese, finely grated
• 1/4 cup cream cheese, softened
• 2 tbsp unsalted butter, melted
• 1 clove garlic, minced
• 1/4 tsp smoked paprika
• 1/4 tsp sea salt
• 1/8 tsp freshly ground black pepper
• 1 tbsp fresh chives, finely chopped

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a medium bowl, combine the chopped mushroom stems, crumbled bacon, cheddar cheese, cream cheese, melted butter, minced garlic, smoked paprika, sea salt, and black pepper. Mix until well incorporated.
3. Using a small spoon, carefully fill each mushroom cap with the bacon and cheese mixture, slightly mounding the top.
4. Arrange the stuffed mushrooms on the prepared baking sheet and bake for 20-25 minutes, or until the mushrooms are tender and the filling is golden and bubbly.
5. Remove from the oven and let cool for 5 minutes. Sprinkle with fresh chives before serving.

Delightfully savory with a smoky depth from the bacon and paprika, these stuffed mushrooms offer a perfect bite-sized burst of flavor. Serve them warm atop a slate board for an elegant presentation, or simply enjoy them straight off the baking sheet—I won’t judge!

Parmesan and Herb Stuffed Mushrooms

Finally, a dish that never fails to impress at dinner parties yet is surprisingly simple to whip up—Parmesan and Herb Stuffed Mushrooms. I remember the first time I made these; the aroma alone had everyone hovering around the kitchen, eager for a taste. It’s become my go-to appetizer, especially when I want to add a touch of elegance without spending hours in the kitchen.

Ingredients

• 24 large white mushrooms, stems removed and finely chopped
• 1/2 cup unsalted butter, clarified
• 1/4 cup shallots, minced
• 2 cloves garlic, minced
• 1/2 cup panko breadcrumbs
• 1/2 cup Parmesan cheese, freshly grated
• 2 tbsp fresh parsley, finely chopped
• 1 tbsp fresh thyme leaves
• 1/4 tsp sea salt
• 1/4 tsp black pepper, freshly ground

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a skillet over medium heat, melt the clarified butter. Add the chopped mushroom stems, shallots, and garlic, sautéing until soft and fragrant, about 5 minutes.
3. Remove from heat and stir in the panko breadcrumbs, Parmesan cheese, parsley, thyme, sea salt, and black pepper until well combined.
4. Generously fill each mushroom cap with the stuffing mixture, pressing lightly to adhere.
5. Arrange the stuffed mushrooms on the prepared baking sheet and bake for 20 minutes, or until the tops are golden and the mushrooms are tender.
6. Let cool for 5 minutes before serving to allow the flavors to meld beautifully.

So, these Parmesan and Herb Stuffed Mushrooms emerge from the oven with a delightful crunch on top and a juicy, savory center. I love serving them on a rustic wooden board, garnished with extra thyme sprigs for a pop of color and freshness.

Blue Cheese and Walnut Stuffed Mushrooms

First off, let me tell you, there’s something magical about the combination of blue cheese and walnuts that just works, especially when stuffed into mushrooms. I stumbled upon this pairing during a cozy winter dinner party, and it’s been a staple in my entertaining menu ever since.

Ingredients

• 12 large white mushrooms, stems removed and reserved
• 1/4 cup unsalted butter, clarified
• 1/2 cup walnuts, finely chopped
• 1/2 cup blue cheese, crumbled
• 1/4 cup heavy cream
• 1 tbsp fresh thyme leaves
• 1/4 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Finely chop the reserved mushroom stems and sauté them in clarified butter over medium heat until golden, about 5 minutes.
3. Add the chopped walnuts to the pan and toast for another 2 minutes, stirring constantly to prevent burning.
4. Remove the pan from heat and stir in the blue cheese, heavy cream, thyme, sea salt, and black pepper until the mixture is smooth and well combined.
5. Generously fill each mushroom cap with the blue cheese and walnut mixture, pressing down lightly to ensure it’s packed in.
6. Arrange the stuffed mushrooms on the prepared baking sheet and bake for 15-20 minutes, or until the tops are golden and the mushrooms are tender.
7. Let the mushrooms cool for 5 minutes before serving to allow the filling to set slightly.

Just imagine the creamy, tangy blue cheese melding with the earthy mushrooms and the crunch of toasted walnuts. Serve these beauties on a rustic wooden board for an elegant yet approachable appetizer that’s sure to impress.

Sausage and Mozzarella Stuffed Mushrooms

Every time I host a gathering, I find myself reaching for this crowd-pleasing appetizer that never fails to impress. Sausage and Mozzarella Stuffed Mushrooms are the perfect bite-sized indulgence, combining savory sausage with gooey mozzarella, all nestled in a tender mushroom cap. I remember the first time I made these; my kitchen was filled with the most irresistible aroma, and they were gone before I could even set them down on the table!

Ingredients

• 12 large white mushrooms, stems removed and reserved
• 1/2 pound Italian sausage, casings removed
• 1/4 cup finely chopped onion
• 2 cloves garlic, minced
• 1/4 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1/2 cup shredded mozzarella cheese
• 2 tablespoons olive oil
• 1 tablespoon fresh parsley, chopped
• Salt and freshly ground black pepper, to taste

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking sheet with olive oil.
2. Finely chop the reserved mushroom stems and set aside.
3. In a skillet over medium heat, cook the Italian sausage, breaking it apart with a spoon, until browned, about 5 minutes. Tip: Drain excess fat to prevent the stuffing from becoming greasy.
4. Add the chopped onion and minced garlic to the skillet with the sausage, sautéing until the onion is translucent, about 3 minutes.
5. Stir in the chopped mushroom stems, breadcrumbs, and Parmesan cheese, cooking for an additional 2 minutes. Remove from heat and let cool slightly.
6. Gently fold in the shredded mozzarella cheese and chopped parsley into the sausage mixture. Season with salt and pepper to taste.
7. Using a small spoon, fill each mushroom cap with the sausage mixture, pressing down lightly to ensure they’re well-packed.
8. Arrange the stuffed mushrooms on the prepared baking sheet and drizzle with olive oil. Tip: For an extra golden top, broil for the last 2 minutes of baking.
9. Bake in the preheated oven for 20 minutes, or until the mushrooms are tender and the filling is bubbly and golden brown.
10. Let the mushrooms cool for 5 minutes before serving. Tip: Serve warm to enjoy the mozzarella at its gooey best.

Golden and bubbling straight from the oven, these stuffed mushrooms offer a delightful contrast between the juicy mushroom and the crispy, cheesy filling. For an elegant touch, garnish with a sprinkle of fresh parsley or serve alongside a tangy marinara sauce for dipping.

Quinoa and Kale Stuffed Mushrooms

Remember those evenings when you crave something both nutritious and indulgent? That’s exactly how I felt when I first whipped up these Quinoa and Kale Stuffed Mushrooms. They’re the perfect blend of earthy flavors and satisfying textures, making them a hit at my dinner table.

Ingredients

• 12 large cremini mushrooms, stems removed and reserved
• 1/2 cup quinoa, rinsed
• 1 cup vegetable broth
• 2 tbsp extra-virgin olive oil
• 1/2 cup finely chopped kale
• 1/4 cup finely chopped mushroom stems
• 1 clove garlic, minced
• 1/4 cup grated Parmesan cheese
• 1/4 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking sheet with olive oil.
2. In a small saucepan, combine the quinoa and vegetable broth. Bring to a boil over medium-high heat, then reduce to a simmer, cover, and cook for 15 minutes, or until the quinoa is fluffy and the broth is absorbed.
3. While the quinoa cooks, heat 1 tbsp of olive oil in a skillet over medium heat. Add the chopped mushroom stems, kale, and garlic, sautéing for 5 minutes until the kale is wilted and the mixture is fragrant.
4. In a large bowl, mix the cooked quinoa, sautéed kale mixture, Parmesan cheese, salt, and pepper until well combined.
5. Brush the mushroom caps with the remaining olive oil and fill each cap generously with the quinoa mixture.
6. Arrange the stuffed mushrooms on the prepared baking sheet and bake for 20 minutes, or until the mushrooms are tender and the tops are lightly golden.
7. For an extra crispy top, broil the mushrooms for the last 2 minutes of baking, watching closely to prevent burning.

Combining the nutty quinoa with the earthy mushrooms and kale creates a dish that’s as flavorful as it is colorful. Serve these stuffed mushrooms as a stunning appetizer or a light main course alongside a crisp salad for a complete meal.

Sun-Dried Tomato and Feta Stuffed Mushrooms

After a recent trip to the farmers’ market, I found myself with an abundance of fresh cremini mushrooms and a craving for something savory. That’s when I decided to whip up these Sun-Dried Tomato and Feta Stuffed Mushrooms, a dish that’s as delightful to make as it is to eat.

Ingredients

• 12 large cremini mushrooms, stems removed and reserved
• 1/4 cup sun-dried tomatoes in oil, finely chopped
• 1/2 cup crumbled feta cheese
• 2 tbsp extra virgin olive oil
• 1/4 cup finely chopped yellow onion
• 1 garlic clove, minced
• 1/4 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp fresh parsley, finely chopped

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking sheet with olive oil.
2. Finely chop the reserved mushroom stems. In a medium skillet over medium heat, heat 1 tbsp of olive oil and sauté the chopped stems, onion, and garlic until softened, about 5 minutes.
3. Remove the skillet from heat and stir in the sun-dried tomatoes, feta cheese, salt, and pepper until well combined.
4. Using a small spoon, carefully fill each mushroom cap with the stuffing mixture, pressing gently to ensure it’s compact.
5. Arrange the stuffed mushrooms on the prepared baking sheet and drizzle with the remaining 1 tbsp of olive oil.
6. Bake for 20 minutes, or until the mushrooms are tender and the tops are golden brown.
7. Garnish with fresh parsley before serving.

Great for entertaining or as a savory snack, these stuffed mushrooms offer a perfect balance of earthy and tangy flavors. The feta adds a creamy texture that contrasts beautifully with the chewy sun-dried tomatoes. Try serving them atop a bed of arugula for an elegant appetizer.

Crab and Cream Cheese Stuffed Mushrooms

Unbelievably easy yet impressively elegant, these Crab and Cream Cheese Stuffed Mushrooms have become my go-to appetizer for last-minute gatherings. I remember the first time I whipped these up; my guests were convinced I’d spent hours in the kitchen, but between you and me, it’s all about the quality of ingredients and a few chef’s secrets I’ve picked up along the way.

Ingredients

• 12 large white mushrooms, stems removed and reserved
• 1/2 cup lump crabmeat, carefully picked over for shells
• 4 oz cream cheese, softened to room temperature
• 1/4 cup grated Parmesan cheese
• 1 tbsp clarified butter
• 1 tsp fresh thyme leaves
• 1/2 tsp garlic powder
• 1/4 tsp smoked paprika
• Salt and freshly ground black pepper, to season

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
2. Finely chop the reserved mushroom stems and sauté them in clarified butter over medium heat until golden, about 5 minutes. Tip: This step builds a deep, umami flavor base.
3. In a mixing bowl, combine the sautéed stems, crabmeat, cream cheese, Parmesan, thyme, garlic powder, and smoked paprika. Season lightly with salt and pepper. Tip: Overmixing can break down the crabmeat; fold gently to maintain texture.
4. Using a small spoon, generously fill each mushroom cap with the crab mixture, mounding it slightly. Tip: A piping bag can make this step neater and faster.
5. Arrange the stuffed mushrooms on the prepared baking sheet and bake for 20 minutes, or until the tops are golden and the mushrooms are tender.

Delightfully creamy with a hint of smokiness, these stuffed mushrooms offer a perfect bite every time. Serve them atop a bed of microgreens for a pop of color, or alongside a crisp white wine to elevate your appetizer game.

Buffalo Chicken Stuffed Mushrooms

Buffalo chicken stuffed mushrooms are my go-to appetizer when I need something that’s guaranteed to disappear fast at parties. I remember the first time I made these; the spicy, tangy filling paired with the earthy mushrooms was a hit, and now they’re a staple in my entertaining repertoire.

Ingredients

• 12 large cremini mushrooms, stems removed and reserved
• 1 cup cooked chicken breast, finely shredded
• 1/4 cup hot sauce (preferably Frank’s RedHot)
• 1/4 cup cream cheese, softened
• 1/4 cup blue cheese crumbles
• 2 tbsp unsalted butter, melted
• 1 tbsp fresh chives, finely chopped
• 1/2 tsp garlic powder
• 1/4 tsp smoked paprika
• Salt to taste

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Finely chop the reserved mushroom stems and sauté in a pan with melted butter over medium heat until softened, about 5 minutes.
3. In a mixing bowl, combine the sautéed stems, shredded chicken, hot sauce, cream cheese, blue cheese crumbles, chives, garlic powder, and smoked paprika. Mix until well incorporated.
4. Season the mixture with salt to taste, remembering the blue cheese adds saltiness.
5. Fill each mushroom cap with the chicken mixture, pressing down gently to ensure they’re well-packed.
6. Arrange the stuffed mushrooms on the prepared baking sheet and bake for 20-25 minutes, or until the mushrooms are tender and the filling is bubbly.
7. Let the mushrooms cool for 5 minutes before serving to allow the filling to set slightly.

Just out of the oven, these mushrooms offer a delightful contrast between the juicy, spicy filling and the tender, earthy caps. For an extra kick, drizzle with a bit more hot sauce before serving, or pair with a cool ranch dip to balance the heat.

Goat Cheese and Honey Stuffed Mushrooms

Zesty flavors and a touch of sweetness come together in this delightful appetizer that’s perfect for any gathering. I remember the first time I made these goat cheese and honey stuffed mushrooms; the combination was so unexpectedly perfect that it’s become a staple in my entertaining repertoire. Whether you’re hosting a dinner party or just treating yourself, these mushrooms are sure to impress.

Ingredients

• 12 large cremini mushrooms, stems removed and reserved
• 4 oz goat cheese, at room temperature
• 2 tbsp honey, plus extra for drizzling
• 1 tbsp fresh thyme leaves, finely chopped
• 1 tbsp extra virgin olive oil
• 1/4 tsp sea salt
• 1/8 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Finely chop the reserved mushroom stems and sauté them in olive oil over medium heat until softened, about 5 minutes. Tip: This enhances the flavor of the filling.
3. In a mixing bowl, combine the sautéed stems, goat cheese, honey, thyme, salt, and pepper until well blended. Tip: Letting the goat cheese soften ensures a smoother mixture.
4. Generously fill each mushroom cap with the goat cheese mixture, mounding it slightly.
5. Arrange the stuffed mushrooms on the prepared baking sheet and bake for 15-20 minutes, or until the mushrooms are tender and the filling is lightly golden. Tip: For an extra touch of sweetness, drizzle with additional honey before serving.

Perfectly balanced between creamy and earthy, these stuffed mushrooms offer a delightful contrast of textures. Serve them warm, garnished with a sprinkle of fresh thyme, for an appetizer that’s as beautiful as it is delicious.

Pesto and Pine Nut Stuffed Mushrooms

Back when I first stumbled upon the idea of stuffing mushrooms, I was skeptical. But let me tell you, these Pesto and Pine Nut Stuffed Mushrooms are a game-changer. They’re the perfect blend of earthy and nutty, with a hint of garlic that makes them irresistible.

Ingredients

• 12 large cremini mushrooms, stems removed and reserved
• 1/4 cup extra-virgin olive oil
• 1/2 cup pine nuts, toasted
• 1/2 cup freshly grated Parmigiano-Reggiano cheese
• 1/4 cup homemade basil pesto
• 2 cloves garlic, minced
• 1/4 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Finely chop the reserved mushroom stems and sauté them in 2 tbsp of olive oil over medium heat until golden, about 5 minutes.
3. In a mixing bowl, combine the sautéed stems, toasted pine nuts, Parmigiano-Reggiano, pesto, minced garlic, salt, and pepper. Mix until well incorporated.
4. Brush the mushroom caps with the remaining olive oil and place them cap-side down on the prepared baking sheet.
5. Spoon the filling into each mushroom cap, pressing gently to ensure they’re well stuffed.
6. Bake for 20-25 minutes, or until the mushrooms are tender and the tops are golden brown.
7. Let them cool for 5 minutes before serving to allow the flavors to meld beautifully.

So there you have it—these stuffed mushrooms are a symphony of textures, from the crisp pine nuts to the creamy pesto filling. Serve them as a sophisticated appetizer or a light main with a side of arugula salad for a complete meal.

BBQ Pulled Pork Stuffed Mushrooms

Kicking off the grilling season calls for something that marries the smoky depth of barbecue with the earthy simplicity of mushrooms. I stumbled upon this combo during a lazy Sunday cookout, and it’s been a crowd-pleaser ever since. These BBQ Pulled Pork Stuffed Mushrooms are the perfect bite-sized indulgence, blending tender, flavorful pork with the umami-rich caps of cremini mushrooms.

Ingredients

• 12 large cremini mushrooms, stems removed and reserved
• 1 cup pulled pork, pre-cooked and shredded
• 1/4 cup BBQ sauce, plus extra for drizzling
• 2 tbsp clarified butter
• 1/4 cup finely diced onion
• 1 clove garlic, minced
• 1/4 tsp smoked paprika
• Salt, to taste
• Freshly ground black pepper, to taste
• 2 tbsp fresh parsley, finely chopped

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a skillet over medium heat, melt the clarified butter. Add the diced onion and minced garlic, sautéing until translucent, about 3 minutes.
3. Chop the reserved mushroom stems finely and add them to the skillet. Cook until softened, approximately 5 minutes.
4. Stir in the pulled pork, BBQ sauce, smoked paprika, salt, and pepper. Cook for another 2 minutes to combine the flavors.
5. Arrange the mushroom caps on the prepared baking sheet. Spoon the pork mixture into each cap, pressing down lightly to fill.
6. Bake for 15-20 minutes, or until the mushrooms are tender and the filling is heated through.
7. Remove from the oven and let cool for 5 minutes. Drizzle with additional BBQ sauce and sprinkle with chopped parsley before serving.

For an extra kick, serve these stuffed mushrooms atop a smear of creamy goat cheese or alongside a crisp, green salad. The contrast of the smoky pork against the juicy mushroom caps is nothing short of divine.

Taco Seasoned Stuffed Mushrooms

Venturing into the world of stuffed mushrooms, I stumbled upon a recipe that combines the earthy tones of mushrooms with the bold flavors of taco seasoning, creating a dish that’s both comforting and exciting. It’s a perfect appetizer for those who love a little spice in their life, and it’s become a staple at my dinner parties.

Ingredients

• 12 large cremini mushrooms, stems removed and reserved
• 1 tbsp extra-virgin olive oil
• 1/2 cup finely diced yellow onion
• 2 cloves garlic, minced
• 1/2 lb ground beef, 85% lean
• 2 tbsp taco seasoning, homemade or store-bought
• 1/4 cup beef broth
• 1/2 cup shredded sharp cheddar cheese
• 1/4 cup panko breadcrumbs
• 2 tbsp unsalted butter, melted
• 1/4 cup chopped fresh cilantro

Instructions

1. Preheat your oven to 375°F and lightly grease a baking sheet.
2. Heat olive oil in a skillet over medium heat. Add the onion and cook until translucent, about 3 minutes.
3. Add the minced garlic and cook for another 30 seconds, until fragrant.
4. Increase the heat to medium-high and add the ground beef. Cook until browned, breaking it apart with a spoon, about 5 minutes.
5. Stir in the taco seasoning and beef broth, simmering until the liquid is mostly absorbed, about 2 minutes. Remove from heat.
6. Finely chop the reserved mushroom stems and fold them into the beef mixture along with half of the cilantro.
7. Spoon the mixture into the mushroom caps, pressing gently to fill.
8. In a small bowl, combine the cheddar cheese, panko breadcrumbs, and melted butter. Sprinkle over the stuffed mushrooms.
9. Bake for 20 minutes, or until the mushrooms are tender and the topping is golden brown.
10. Garnish with the remaining cilantro before serving.

After baking, these mushrooms emerge with a juicy interior and a crispy, cheesy topping that’s irresistible. For an extra kick, serve them with a side of sour cream mixed with lime zest and a dash of hot sauce.

Ricotta and Basil Stuffed Mushrooms

Finally, a dish that combines simplicity with elegance, perfect for those evenings when you want something a little special without spending hours in the kitchen. These Ricotta and Basil Stuffed Mushrooms are a testament to how a few quality ingredients can transform into something truly memorable. I remember the first time I made these; the aroma of basil and garlic filling the kitchen was absolutely irresistible.

Ingredients

• 12 large white mushrooms, stems removed and reserved
• 1 cup whole milk ricotta cheese
• 1/4 cup freshly grated Parmigiano-Reggiano cheese
• 2 tbsp extra virgin olive oil
• 1 garlic clove, minced
• 1/4 cup fresh basil leaves, finely chopped
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking sheet with olive oil.
2. Finely chop the reserved mushroom stems and sauté them in 1 tbsp of olive oil over medium heat until they release their moisture and become golden, about 5 minutes. Tip: This step intensifies the mushrooms’ flavor.
3. In a mixing bowl, combine the sautéed stems, ricotta, Parmigiano-Reggiano, minced garlic, chopped basil, salt, and pepper. Mix until well incorporated. Tip: For a smoother filling, you can blend the mixture briefly with a hand mixer.
4. Carefully fill each mushroom cap with the ricotta mixture, mounding it slightly. Tip: Use a small spoon or a piping bag for neat, even filling.
5. Arrange the stuffed mushrooms on the prepared baking sheet and drizzle with the remaining olive oil.
6. Bake for 20-25 minutes, or until the mushrooms are tender and the tops are lightly golden.

Mouthwatering doesn’t even begin to describe these stuffed mushrooms. The ricotta filling is luxuriously creamy, with the basil adding a fresh, aromatic lift. Serve them warm, perhaps with a drizzle of balsamic glaze for an extra layer of flavor.

Lobster and Gruyere Stuffed Mushrooms

Last weekend, I found myself staring at a pile of gorgeous portobello mushrooms at the farmer’s market, and inspiration struck—why not stuff them with something decadent? That’s how these Lobster and Gruyere Stuffed Mushrooms came to life, a dish that’s as luxurious as it is comforting.

Ingredients

• 4 large portobello mushrooms, stems removed and gills scraped
• 1 cup cooked lobster meat, finely chopped
• 1/2 cup Gruyere cheese, grated
• 1/4 cup heavy cream
• 2 tbsp clarified butter
• 1 tbsp fresh thyme leaves
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Brush the portobello mushrooms with clarified butter, ensuring both the inside and outside are lightly coated.
3. In a mixing bowl, combine the chopped lobster meat, Gruyere cheese, heavy cream, thyme leaves, sea salt, and black pepper. Mix gently until all ingredients are evenly distributed.
4. Spoon the lobster and Gruyere mixture into the prepared mushroom caps, filling them generously.
5. Place the stuffed mushrooms on the prepared baking sheet and bake for 20-25 minutes, or until the cheese is bubbly and slightly golden.
6. Let the mushrooms rest for 5 minutes before serving to allow the flavors to meld together beautifully.

These mushrooms emerge from the oven with a perfect balance of creamy, cheesy goodness and the sweet, tender bite of lobster. Try serving them atop a bed of arugula for a touch of peppery freshness that cuts through the richness.

Wild Rice and Mushroom Stuffed Mushrooms

Finally, a dish that combines the earthy depth of wild rice with the umami richness of mushrooms, all nestled in a perfectly edible vessel. I stumbled upon this combination during a chilly autumn evening when I was craving something hearty yet elegant, and it’s been a staple in my entertaining menu ever since.

Ingredients

• 12 large cremini mushrooms, stems removed and finely chopped
• 1/2 cup wild rice, rinsed
• 1 1/2 cups vegetable broth
• 2 tbsp clarified butter
• 1/2 cup finely diced yellow onion
• 2 cloves garlic, minced
• 1/4 cup dry white wine
• 1/2 tsp fresh thyme leaves
• 1/4 cup grated Parmesan cheese
• Salt and freshly ground black pepper to taste

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish with clarified butter.
2. In a medium saucepan, combine the wild rice and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes, or until the rice is tender and the liquid is absorbed.
3. While the rice cooks, heat 1 tbsp of clarified butter in a skillet over medium heat. Add the onion and cook until translucent, about 5 minutes.
4. Add the chopped mushroom stems and garlic to the skillet, cooking until the mushrooms release their moisture and become golden, about 8 minutes.
5. Deglaze the skillet with white wine, scraping up any browned bits, and cook until the wine is nearly evaporated.
6. Stir in the cooked wild rice, thyme, and Parmesan cheese. Season with salt and pepper to taste.
7. Fill each mushroom cap with the rice mixture, pressing lightly to compact. Place in the prepared baking dish.
8. Bake for 20-25 minutes, or until the mushrooms are tender and the filling is lightly golden on top.

After baking, these stuffed mushrooms emerge with a delightful contrast of textures—the tender mushroom caps giving way to the chewy, nutty wild rice filling. For an extra touch of elegance, drizzle with a bit of truffle oil before serving.

Brie and Cranberry Stuffed Mushrooms

Over the years, I’ve found that the simplest dishes often bring the most joy, especially when they’re as effortlessly elegant as these Brie and Cranberry Stuffed Mushrooms. Perfect for holiday gatherings or a cozy night in, they’re a testament to how a few quality ingredients can create something truly special.

Ingredients

• 12 large white mushrooms, stems removed and reserved
• 2 tbsp clarified butter
• 1/2 cup finely chopped yellow onion
• 1/4 cup dried cranberries, finely chopped
• 4 oz Brie cheese, rind removed and diced
• 1/4 cup panko breadcrumbs
• 1 tbsp fresh thyme leaves
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Finely chop the reserved mushroom stems.
3. In a skillet over medium heat, melt the clarified butter. Add the chopped mushroom stems and onion, sautéing until soft and translucent, about 5 minutes.
4. Remove the skillet from heat and stir in the dried cranberries, Brie cheese, panko breadcrumbs, thyme, sea salt, and black pepper until well combined.
5. Generously fill each mushroom cap with the stuffing mixture, pressing lightly to compact.
6. Arrange the stuffed mushrooms on the prepared baking sheet and bake for 20 minutes, or until the tops are golden and the mushrooms are tender.
7. Let the mushrooms cool for 5 minutes before serving to allow the flavors to meld beautifully.

Zesty and rich, these stuffed mushrooms offer a delightful contrast of creamy Brie and tart cranberries, all nestled in a tender mushroom cap. For an extra touch of elegance, drizzle with a balsamic reduction or serve alongside a crisp white wine.

Chorizo and Manchego Stuffed Mushrooms

Kicking off the week with a recipe that’s been a game-changer for my dinner parties: these Chorizo and Manchego Stuffed Mushrooms are a bite-sized explosion of flavor. I remember the first time I made them, the aroma filled the kitchen, and my guests couldn’t resist sneaking a peek (and a taste) before they even hit the table.

Ingredients

• 12 large cremini mushrooms, stems removed and reserved
• 1/2 cup Spanish chorizo, finely diced
• 1/4 cup Manchego cheese, grated
• 2 tbsp clarified butter
• 1/4 cup shallots, minced
• 1 garlic clove, minced
• 1/4 cup panko breadcrumbs
• 1 tbsp fresh parsley, finely chopped
• 1/2 tsp smoked paprika
• Salt to taste

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Heat clarified butter in a skillet over medium heat. Add shallots and garlic, sautéing until translucent, about 2 minutes.
3. Finely chop the reserved mushroom stems and add them to the skillet, cooking until they release their moisture and become tender, approximately 3 minutes.
4. Stir in the diced chorizo and smoked paprika, cooking for another 2 minutes until the chorizo is slightly crispy.
5. Remove the skillet from heat and fold in the panko breadcrumbs, Manchego cheese, and parsley until well combined. Season with salt if needed.
6. Generously fill each mushroom cap with the chorizo mixture, pressing lightly to ensure it’s packed.
7. Arrange the stuffed mushrooms on the prepared baking sheet and bake for 15-20 minutes, or until the tops are golden and the mushrooms are tender.
8. Let them cool for a couple of minutes before serving to allow the flavors to meld beautifully.

Unbelievably, these mushrooms offer a perfect balance of smoky, savory, and slightly nutty flavors, with a satisfying crunch from the panko. Serve them atop a smear of roasted red pepper sauce for an extra layer of flavor that’ll wow your guests.

Avocado and Corn Stuffed Mushrooms

Zesty flavors and a love for seasonal produce inspired me to create these Avocado and Corn Stuffed Mushrooms. Perfect for summer gatherings, they’re a delightful blend of creamy and crunchy textures that always impress my guests.

Ingredients

• 12 large cremini mushrooms, stems removed and reserved
• 1 ripe avocado, diced
• 1/2 cup sweet corn kernels, fresh or frozen
• 1/4 cup finely diced red onion
• 2 tbsp clarified butter, melted
• 1 tbsp fresh lime juice
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup grated Parmesan cheese
• 2 tbsp chopped fresh cilantro

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Finely chop the reserved mushroom stems and sauté them in 1 tbsp of clarified butter over medium heat until golden, about 5 minutes. Tip: This enhances their flavor for the stuffing.
3. In a mixing bowl, combine the sautéed stems, diced avocado, corn, red onion, lime juice, sea salt, and black pepper. Gently fold to mix. Tip: Adding lime juice prevents the avocado from browning.
4. Brush the mushroom caps with the remaining clarified butter and place them on the prepared baking sheet.
5. Spoon the avocado and corn mixture into each mushroom cap, pressing lightly to fill. Sprinkle with Parmesan cheese.
6. Bake for 15-20 minutes, or until the mushrooms are tender and the cheese is golden. Tip: For extra crispiness, broil for the last 2 minutes.
7. Garnish with chopped cilantro before serving.

Rich in flavor, these stuffed mushrooms offer a creamy interior with a satisfying crunch from the corn. Serve them as an appetizer or alongside a fresh salad for a light summer meal.

Conclusion

Perfect for any gathering, these 20 large stuffed mushroom recipes offer a tasty solution for appetizers, sides, or main dishes. Whether you’re hosting a party or simply craving something savory, there’s a recipe here to delight. We’d love to hear which ones you try—drop a comment with your favorites! Don’t forget to share this roundup on Pinterest for fellow mushroom lovers to enjoy. Happy cooking!

Bella Bacinos