Quick Recipe Version (TL;DR)
Quick Ingredients
- 24 large button mushrooms (about 1 1/2 lb / 680 g)
- 3 tbsp olive oil, divided
- 2 tbsp melted unsalted butter
- 2 tbsp dry white wine or water (for the pan, optional but recommended)
- 8 oz (225 g) cream cheese, softened and divided
- 1/2 cup (50 g) grated Parmesan, divided
- 1 cup (60 g) plain breadcrumbs or panko, divided
- 3 cloves garlic, minced (divided)
- 2 tbsp chopped fresh parsley (plus more for serving)
- 1 tsp dried thyme (or 1 tbsp fresh thyme leaves)
- 1 cup (30 g) packed fresh spinach, chopped
- 1/2 cup (120 g) drained chopped artichoke hearts
- 1/3 cup (35 g) shredded mozzarella
- 1/4 tsp crushed red pepper flakes (optional)
- 1/2 tsp kosher salt, plus more to taste
- 1/4 tsp black pepper, plus more to taste
Do This
- 1. Heat oven to 400°F (205°C). Line a rimmed sheet pan.
- 2. Clean mushrooms, remove stems, and chop stems. Toss caps with 2 tbsp olive oil, salt, and pepper.
- 3. Sauté chopped stems in 1 tbsp olive oil until browned; split between two bowls.
- 4. Mix Classic: stems + 4 oz cream cheese + 1/3 cup Parmesan + 1/2 cup breadcrumbs + garlic + herbs + melted butter.
- 5. Mix Spinach-Artichoke: stems + 4 oz cream cheese + spinach + artichokes + mozzarella + 3 tbsp Parmesan + breadcrumbs + garlic + pepper flakes.
- 6. Fill 12 mushrooms with each filling, sprinkle with remaining breadcrumbs/Parmesan as desired, add 2 tbsp wine/water to pan.
- 7. Bake 18–20 minutes until golden and juicy; rest 5 minutes and serve warm.
Why You’ll Love This Recipe
- Two crowd-pleasing fillings in one bake: garlicky herb-breadcrumb and creamy spinach-artichoke.
- Big flavor, minimal fuss: simple ingredients, straightforward steps, and no special equipment.
- Golden tops, juicy mushrooms: high-heat baking plus a splash of liquid keeps them tender, not shriveled.
- Perfect party food: easy to scale up, easy to eat, and great warm or slightly cooled.
Grocery List
- Produce: 24 large button mushrooms, garlic, fresh parsley, fresh spinach, (optional) lemon
- Dairy: cream cheese, Parmesan, shredded mozzarella, unsalted butter
- Pantry: breadcrumbs or panko, olive oil, dried thyme, kosher salt, black pepper, (optional) crushed red pepper flakes, (optional) dry white wine
Full Ingredients
For the mushrooms
- 24 large button mushrooms (about 1 1/2 lb / 680 g)
- 3 tbsp olive oil, divided
- 1/2 tsp kosher salt, plus more to taste
- 1/4 tsp black pepper, plus more to taste
- 2 tbsp dry white wine or water (optional but recommended, for the pan)
Classic garlicky herb breadcrumb filling (for 12 mushrooms)
- 4 oz (113 g) cream cheese, softened
- 1/3 cup (35 g) finely grated Parmesan
- 1/2 cup (30 g) plain breadcrumbs (or panko for extra crunch)
- 2 tbsp melted unsalted butter
- 2 cloves garlic, minced
- 2 tbsp chopped fresh parsley
- 1 tsp dried thyme (or 1 tbsp fresh thyme leaves)
- Pinch of kosher salt and black pepper (start with 1/8 tsp each, then adjust)
Spinach-artichoke filling (for 12 mushrooms)
- 4 oz (113 g) cream cheese, softened
- 1 cup (30 g) packed fresh spinach, finely chopped
- 1/2 cup (120 g) drained artichoke hearts, chopped
- 1/3 cup (35 g) shredded mozzarella
- 3 tbsp (15 g) finely grated Parmesan
- 1/2 cup (30 g) plain breadcrumbs (or panko)
- 1 clove garlic, minced
- 1/4 tsp crushed red pepper flakes (optional)
- Pinch of kosher salt and black pepper (start with 1/8 tsp each, then adjust)
Optional garnish
- 1–2 tbsp chopped fresh parsley
- 1 tbsp finely grated Parmesan
Step-by-Step Instructions
Step 1: Preheat the oven and set up your pan
Arrange a rack in the center of the oven and preheat to 400°F (205°C). Line a rimmed sheet pan with parchment paper or foil (easy cleanup), or lightly grease the pan with a bit of olive oil.
If you have a cooling rack that fits inside the sheet pan, you can use it to help the bottoms stay a little less steamy, but it is not required.
Step 2: Clean the mushrooms and remove the stems
Gently wipe the mushrooms clean with a damp paper towel (avoid soaking them in water, which can make them soggy). Twist out the stems and set the caps aside.
Finely chop the stems. You should have about 1 to 1 1/2 cups chopped stems total.
Step 3: Season the caps so they bake up juicy and flavorful
Place the mushroom caps (open-side up) on the sheet pan. Drizzle with 2 tbsp olive oil, then sprinkle with 1/2 tsp kosher salt and 1/4 tsp black pepper. Use your hands to lightly coat the tops and edges, then flip them back open-side up.
Pour 2 tbsp dry white wine or water onto the sheet pan (not into the mushrooms). This creates a little steam in the oven, helping the mushrooms stay tender and juicy while the tops brown.
Step 4: Sauté the chopped stems for extra savoriness
Heat the remaining 1 tbsp olive oil in a skillet over medium-high heat. Add the chopped stems and cook for 4–6 minutes, stirring occasionally, until most of the moisture evaporates and the stems turn lightly browned and aromatic.
Remove from the heat. Divide the sautéed stems evenly between two medium bowls (each bowl gets roughly half).
Step 5: Mix the classic garlicky herb breadcrumb filling
To one bowl of sautéed stems, add:
4 oz cream cheese, 1/3 cup Parmesan, 1/2 cup breadcrumbs, 2 tbsp melted butter, 2 minced garlic cloves, parsley, and thyme.
Stir until well combined. The mixture should be thick and spoonable. If it feels overly stiff, stir in 1–2 tsp water. Taste and adjust with a pinch more salt and pepper as needed.
Step 6: Mix the spinach-artichoke filling
To the second bowl of sautéed stems, add:
4 oz cream cheese, chopped spinach, chopped artichokes, mozzarella, 3 tbsp Parmesan, 1/2 cup breadcrumbs, 1 minced garlic clove, and (if using) 1/4 tsp red pepper flakes.
Mix until evenly combined. Taste and adjust seasoning with a pinch of salt and pepper. (Artichokes and cheeses vary in saltiness, so tasting here is helpful.)
Step 7: Stuff, bake, and serve
Spoon the classic filling into 12 mushroom caps, mounding it slightly. Spoon the spinach-artichoke filling into the remaining 12 caps.
Bake at 400°F (205°C) for 18–20 minutes, rotating the pan at the halfway mark, until the tops are golden and the mushrooms look juicy around the edges. If you want deeper browning, broil on High for 30–60 seconds at the end, watching closely.
Rest for 5 minutes (the filling sets and the mushrooms reabsorb some juices). Finish with chopped parsley and a little extra Parmesan, then serve warm.
Pro Tips
- Choose similarly sized mushrooms: it helps everything finish baking at the same time and looks great on a platter.
- Brown the stems well: cooking off their moisture concentrates mushroom flavor and keeps the filling from getting watery.
- Soften cream cheese properly: let it sit at room temperature for 30–45 minutes so the filling mixes smoothly without overworking.
- Prevent sogginess: avoid rinsing mushrooms under running water; wipe them instead. Also, don’t skip the high heat (400°F).
- For extra-crisp tops: use panko and add the quick broil at the end (but keep a close eye on it).
Variations
- All classic or all spinach-artichoke: make one filling for all 24 mushrooms by doubling that filling’s ingredients.
- Sausage and herb: brown 4 oz (115 g) Italian sausage, cool slightly, and stir into the classic filling (reduce breadcrumbs by 2 tbsp if needed).
- Gluten-free: use gluten-free breadcrumbs or crushed gluten-free crackers in the same amounts.
Storage & Make-Ahead
Make-ahead: You can prep both fillings up to 2 days ahead and refrigerate them in airtight containers. You can also remove stems and chop them a day ahead. For best texture, stuff the mushrooms within 2–3 hours of baking (mushrooms release moisture as they sit).
Refrigerate leftovers: Store baked stuffed mushrooms in an airtight container for up to 3 days.
Reheat: Warm on a sheet pan at 375°F (190°C) for 8–12 minutes until hot. (Microwaving works, but the tops won’t stay as crisp.)
Freezing: Not ideal; mushrooms can become soft and watery after thawing. If you do freeze, freeze after baking, then reheat from frozen at 375°F (190°C) for 15–20 minutes.
Nutrition (per serving)
Approximate per serving (1/6 of recipe; about 4 mushrooms): 230 calories, 15 g fat, 13 g carbs, 10 g protein, 2 g fiber, 430 mg sodium. Values vary by mushroom size and specific brands used.
