Easy Stuffing Stuffed Mushrooms
These easy stuffing stuffed mushrooms are filled with savory stuffing, cream cheese, garlic, Parmesan, and fresh herbs, then baked until tender and golden. They make a delicious Thanksgiving appetizer and an easy way to use leftover stuffing.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 24 mushrooms 1x
- Category: Appetizer, Side Dish
- Method: Baking
- Cuisine: Holiday Recipes
- Diet: Vegetarian
Ingredients
- 24 medium baby bella mushrooms
- 1 cup prepared stuffing
- 2 tablespoons cream cheese, softened
- 1 garlic clove, minced
- 1/4 cup freshly grated Parmesan cheese, divided
- 1 teaspoon fresh thyme leaves, optional
- Nonstick cooking spray or butter, for greasing
Instructions
- Preheat the oven to 375°F. Lightly grease a baking dish or line a rimmed baking sheet with parchment paper.
- Wipe the mushrooms clean with a slightly damp paper towel. Gently twist and remove the stems to create space for the filling.
- Add the prepared stuffing, softened cream cheese, minced garlic, and half of the Parmesan cheese to a medium mixing bowl.
- Stir until the ingredients are thoroughly combined and the cream cheese is evenly distributed.
- Arrange the mushroom caps hollow-side up on the prepared baking sheet.
- Spoon the stuffing mixture generously into each mushroom cap, pressing it down gently and mounding it slightly on top.
- Sprinkle the mushrooms with the remaining Parmesan cheese and fresh thyme.
- Bake uncovered for 20 to 25 minutes, or until the mushrooms are tender, the filling is hot, and the cheese is lightly golden.
- Transfer the stuffed mushrooms to a serving platter. Serve warm or at room temperature.
Notes
- Use prepared homemade stuffing, boxed stuffing, or leftover cornbread dressing.
- If the stuffing is very wet, mix in one or two tablespoons of breadcrumbs or additional Parmesan.
- Avoid soaking the mushrooms in water because they can absorb moisture and become soggy.
- Finely chop and sauté the removed mushroom stems before adding them to the filling, if desired.
- Cooked sausage, bacon, dried cranberries, mozzarella, sage, or rosemary can be added for extra flavor.
- Assemble the mushrooms several hours ahead, cover, and refrigerate. Add a few extra minutes to the baking time when cooking them directly from the refrigerator.
Make It Your Own
Add cooked sausage or crumbled bacon for a heartier appetizer. For a festive sweet and savory variation, stir finely chopped dried cranberries into the stuffing. You can also replace the traditional stuffing with cornbread dressing or add mozzarella for an extra-cheesy filling.
Storage
Store leftover stuffed mushrooms in an airtight container in the refrigerator. Reheat them in a 350°F oven or air fryer until warmed through. Freezing is not recommended because the mushrooms may become watery after thawing.
Find it online: https://www.firsthomelovelife.com/stuffing-stuffed-mushrooms/