These cheesy stuffed mushrooms are a fantastic appetizer for busy holiday hosts.
They're super easy to make, can be prepared in advance, and make for an impressive crowd-pleasing appetizer.
When it comes to holiday cooking, my favourite recipes are the ones that make my life a little bit easier.
Whether it's a stove-top dessert like my pumpkin crêpes, or a hands-off drink like my spiced apple cider, any recipe that can save me time or energy during the holiday season is a winner in my books!
These stuffed mushrooms are exactly that - an easy holiday recipe (that's sure to please a crowd!)
They're easy to prepare and can be made far in advance, saving you time on the day that you're entertaining.
If you're a mushroom lover, then you're going to LOVE this recipe.
The mushrooms get a quick swirl in some hot butter before being stuffed with creamy brie and garlic, capers and Panko breadcrumbs.
Then they're roasted to golden brown perfection in the oven.
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🧄 Ingredients & Substitutions
My inspiration for this recipe came from the buttery garlicky mushrooms that I usually order from my local steakhouse.
I thought those flavours would work really well in a stuffed mushroom recipe, and they do!
- Salted Butter
- White Button Mushrooms (or Cremini Mushrooms)
- Garlic (or Shallots)
- Capers (or a few finely chopped Olives)
- Panko Breadcrumbs (or Italian Breadcrumbs)
- Flat-leaf Parsley
- Double Cream Brie (or your favourite brie)
Please see the recipe card for quantities.
🧀 Variations
Stuffed mushroom caps are so versatile that you can easily get creative with the fillings!
Choose ingredients that your family loves, or change the size of the mushrooms to elevate them from a bite-sized appetizer to a hearty main course.
- Deluxe: add cooked crab or lobster meat to the filling to make these extra fancy!
- Extra-Cheesy: swap the Brie for a stronger cheese like Gruyère, Parmesan or feta. Cream cheese is another delicious option.
- Super-Sized: instead of using white button or cremini mushrooms, look for extra-large white stuffer mushrooms.
- Thanksgiving: use fresh sage instead of parsley (I actually prefer this version!)
- Low-Carb: omit the breadcrumbs and place the caper garlic mixture under the brie before roasting.
🫧 How to Clean and Prep Mushrooms
Contrary to popular belief, white and brown mushrooms don't require much cleaning (at least in Canada).
According to Mushrooms Canada, the black flecks of "dirt" that you commonly see on mushrooms are harmless particles of pasteurized peat moss.
To effectively clean mushrooms, without soaking them in water, you can wipe them with a damp cloth.
If you'd rather wash your mushrooms, give them a quick rinse under cold water and then pat them dry with a towel.
I would remove the stems after washing the mushrooms, as it will protect the caps from being waterlogged.
Also, I don't recommend peeling the mushrooms as this can cause the caps to become too flat and then the stuffing won't sit in them properly.
Tip: Don't throw out your mushroom stems! I rinse mine and then freeze them for later. They make an excellent stock, or you can chop them up for soup or a stir-fry.
🍳 How to Make Them
While it might seem like there are a lot of steps in this recipe, these mushrooms are actually very easy to make.
I like to sauté my mushroom caps in butter before stuffing, which isn't a step that you'd typically see in a stuffed mushroom recipe.
It's worth doing though (in my opinion) as it not only adds flavour but helps to prevent the mushrooms from becoming soggy.
Add mushroom caps to melted butter, season with salt and pepper, and brown slightly over medium-high heat.
Cook garlic, capers and breadcrumbs over medium-low heat. Be careful not to let the garlic turn brown.
Remove the pan from heat before adding the chopped parsley. Stir to combine.
Stuff mushroom caps with chunks of cold brie and the breadcrumb filling. Bake at 375°F.
Please see the recipe card for full instructions.
Tip: I recommend using a non-stick pan to sauté the mushrooms and cook the breadcrumbs. This will make clean up much easier.
⏲️ Make Ahead
To prepare these mushrooms in advance, follow the recipe up to the step where you fill them before baking.
Then place the stuffed mushrooms in an airtight container.
The unbaked mushrooms can be stored in the fridge for up to two days, and in the freezer for up to 3 months.
To prepare from frozen, do not defrost the mushrooms. Instead, bake them straight out of the freezer and allow them to cook for a bit longer.
🙋🏽♀️ Frequently Asked Questions
Don't soak your mushrooms in water when cleaning them. I clean mine with a damp cloth, but if you must wash them just give them a quick rinse under cold water and pat them dry.
White mushrooms, a.k.a. button mushrooms, can range in size from very small to quite large.
Stuffer mushrooms are extra-large white mushrooms. They have more space for filling than your average white mushroom.
When making stuffed mushrooms, large or stuffer mushrooms work best.
🍽️ What to Serve with Stuffed Mushrooms
These savoury party appetizers pair well with many different foods and drinks. Here are some ideas:
- Drinks: White Wine, Champagne, Cranberry Punch
- Dipping Sauces: Dijon Mustard, Garlic Aioli, Balsamic Reduction
- Salad: Caesar Salad, Garden Salad, Kale Salad
- Party Appetizers: Canapés, Crostinis, or a Cheese Board
I hope you enjoy this recipe for stuffed mushrooms! If you end up making them, please let me know how they turned out in the comments below!
Happy Cooking!
🖨 Printable Recipe
Stuffed Mushrooms with Brie
Equipment
- Large Non-Stick Skillet
- Large Baking Dish
Ingredients
- 4 tablespoon salted butter
- 18 large white mushrooms, cleaned & stemmed (or cremini)
- 3 cloves garlic, finely chopped
- 1 teaspoon capers, finely chopped
- ⅓ cup Panko bread crumbs, or Italian breadcrumbs
- 2 tablespoon flat-leaf parsley, finely chopped (optional)
- salt and black pepper, to taste
- 200 gram double cream Brie cheese, cut into small chunks
Instructions
- Preheat the oven to 375°F.
- Melt 3 tablespoons of butter in a large non-stick skillet over medium-high heat.
- Once melted, toss mushrooms in butter to coat, then season with salt and pepper. Allow the mushrooms to cook for about 2-3 minutes per side, or until they are slightly golden.
- Remove buttered mushrooms from skillet and place bottom-side up in a large baking dish.
- Reduce heat under the skillet to medium-low, add the remaining 1 tablespoon of butter to the pan and allow to melt.
- Once melted, add the capers and garlic. Cook for 3-5 minutes, or until the garlic begins to soften. Stir frequently to prevent the garlic from sticking or burning.
- Once garlic has begun to soften, add the panko break crumbs. Season with salt and pepper. Stir just until the crumbs are completely coated in butter, then remove the pan from heat. Do not allow the garlic to turn brown, or it will taste bitter.
- Once the pan is off the heat, stir in parsley (if using). Set aside to cool.
- Add a piece of brie to each mushroom cap, pushing down gently.
- Spoon about 1 teaspoon of the cooled breadcrumb mixture on top of each mushroom.
- Place mushrooms in the oven and bake for about 20 minutes, or until the breadcrumbs are golden and the mushrooms are warmed through.
- Remove the mushroom caps from the oven, and allow to cool slightly before serving.
Notes
- Don't soak your mushrooms in water when washing them. Either wipe them with a damp cloth or rinse them quickly under cold water, then pat dry.
- Save your mushrooms stems for stocks, soups or stir-fries.
- You don't need to remove the rind from the Brie before adding it to the mushrooms.
- If your skillet isn't large enough to hold all the mushrooms at once, you can melt half the amount of butter at a time and brown the mushrooms in batches.
- If your baking dish isn't large enough to hold all the mushrooms at once, or if they are very crowded in the dish, you can cook this in 2 baking dishes. Just rotate the dishes halfway through cooking so everything cooks evenly.
- Extra-large "stuffer" mushrooms work well for this recipe, but you may need to make more filling depending on how many stuffers you want to fill.
- Leftover mushrooms reheat well in an air-fryer or toaster oven. Just keep an eye on them to prevent burning.
- Deluxe: add cooked crab or lobster meat to the filling to make these extra fancy!
- Extra-Cheesy: swap the Brie for a stronger cheese like Gruyère, Parmesan or feta. Cream cheese is another delicious option.
- Super-Sized: instead of using white button or cremini mushrooms, look for extra-large white stuffer mushrooms.
- Thanksgiving: use fresh sage instead of parsley (I actually prefer this version!)
- Low-Carb: omit the breadcrumbs and place the caper garlic mixture under the brie before roasting.
Please read the blog post for detailed tips and explanations.
Nutrition
Nutrition Disclaimer: this nutritional information is only an estimate. The accuracy of this information cannot be guaranteed.
This recipe was originally published in 2019. It has since been updated with new photos and new content to help you create this dish successfully!
Amy @ So There. by Amy
Yum, these look great! 🙂
Shareba Abdul
Thanks Amy!
Kathleen @ Fearlessly Creative Mammas
These look yummy, as your blog title suggests. My family loves stuffed mushrooms. I should make these some time soon.
Shareba Abdul
I hope you do! They are pretty tasty.
Nancy P.@thebittersideofsweet
My kids would not go near mushrooms with a ten foot pole, me on the other hand I can't get enough of them! They look absolutely divine!!
Shareba Abdul
I love mushrooms too, there is something so satisfying about eating them.
Kelley @ Miss Information Blog
I love mushrooms and stuffed with cheese has to be heaven, thanks for a great recipe idea!
Shareba Abdul
It's yummy! You could probably even try a stronger cheese for more flavour.
Julie
I love stuffed mushrooms, but have yet to make them. We always order them when we go out to eat. I will have to try these. By the way, I'm stopping by from Online Blogcon.
Shareba Abdul
Thanks for visiting Julie! These are pretty easy to put together, and a lot cheaper than ordering from the restaurant.
Heidi
These look soooo yummy, Shareba! I'd love to have these at my next party. I hope you have a fantastic birthday.
Shareba Abdul
Thanks Heidi!
Jamie
Absolutely beautiful pictures! I hate mushrooms, but you've convinced me to give this a try! I didn't know it was possible, but you make mushrooms look good!
Shareba Abdul
Ahaha, thanks Jamie. They were a pain to shoot, that's for sure.
Heather @ French Press
holy freaking amazing! they look delicious
Shareba Abdul
Thanks Heather! I hope you give them a try.