Garlic Stuffed Mushrooms Recipe

by Hong Diep
garlic stuffed mushrooms recipe

Garlic Stuffed Mushrooms Recipe

A decadent way to treat your taste buds, garlic stuffed mushrooms are the perfect appetizer recipe. These morsels of mushrooms will surprise everyone with their bold flavor and enticing aroma. They are easy to make in an oven and can be made ahead of time so they can be prepared as a meal when you’re ready.

They are also a fun activity for kids! These tasty mushroom morsels come together in under 20 minutes and make a great meal or appetizer for any gathering, large or small.

Garlic is a much underappreciated vegetable. It is an excellent seasoning and can be used raw or cooked in pretty much any dish. It packs a lot of medicinal and nutritional benefits, including high amounts of vitamins (A, C, E) and minerals (selenium). It’s also great for the immune system.

These stuffed mushrooms are deliciously filled with garlic flavor because we tossed minced garlic and breadcrumbs before baking them until they were meltingly soft.

They’re fantastic as appetizers when served warm from the oven or at room temperature. Enjoy them dipped in marinara sauce or served with a bit of crusty bread. Below you can find easy garlic stuffed mushrooms recipe on the oven with no fuss.

Garlic Stuffed Mushrooms Recipe


  • 15 mushrooms
  • 1 tablespoon canola oil
  • 2 tablespoons garlic chopped
  • ½ tablespoon kosher salt
  • ½ tablespoon black pepper freshly ground
  • 8 oz cream cheese) softened
  • ¼ cup italian breadcrumbs
  • ½ cup shredded parmesan cheese divided
  • 2 tablespoons fresh parsley chopped
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper freshly ground
  • Fresh parsley chopped, to garnish


  • Preheat oven to 350 F
  • Cut the stems off of each of the mushrooms and finely chop them, setting the mushroom caps aside for later.
  • Heat the oil in a pan over high heat. Cook the chopped stems with the garlic, salt, and pepper for about six to eight minutes, constantly stirring. Be careful not to burn the garlic. Remove from heat.
  • In a medium bowl, combine cooked stems, cream cheese, breadcrumbs, half of the parmesan, parsley, salt, and pepper, mixing until evenly combined. The mixture should be extremely thick.
  • Space out the mushroom caps evenly on a baking sheet, upside down. Spoon a generous amount of the cream cheese mixture on top of each mushroom.
  • Top each mushroom with a sprinkle of parmesan cheese. Bake for 20 minutes.
  • Garnish with a sprinkle of parsley, then serve!
  • Enjoy!

FAQ – Frequently Asked Questions

  • How Do You Make Stuffed Mushrooms Not Soggy? The answer lies in how you prepare the filling. Mushrooms are not very absorbent, and if you add too much liquid to your stuffing, they will be soft and soggy. An excellent way to prevent this is by using a less moist filling such as cheese, meat, or mushrooms soaked in gravy.
  • Why Are My Stuffed Mushrooms Rubbery? There are a variety of causes for such an unfortunate occurrence; one of the more common ones is when a pan gets too dry and overheats, causing moisture in the mushrooms to evaporate.
  • What Spices Go With Mushrooms? The flavors complement these herbs and spices depending on the dish they’re flavors. In general, mushrooms are an excellent accompaniment to chicken or pork dishes. Rosemary is a classic with these meats and garlic, which pairs well with mushrooms in general. Oregano is another herb that works well with chicken and lamb, as is thyme.

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