Easy Fall Recipe: Garlic Parmesan Stuffed Mushrooms

I’m sharing my Garlic Stuffed Mushrooms recipe for fall gatherings, where garlic, herbs and parmesan fill every mushroom cap.

I love how ordinary mushrooms get totally addictive when stuffed with garlic and Parmesan cheese. They always sneak onto my fall table and vanish faster than I expect, which annoys me but also makes me proud.

I kept the filling simple so those flavors actually sing, yet theres tiny tricks I learned that lift them from good to kind of unforgettable, you might notice. If you ever ask What Goes With Stuffed Mushrooms this version answers without shouting and fits any easy appetizer lineup.

I still mess them up sometimes, but mostly they disappear before I can say anything.

Ingredients

• Mushrooms add umami, low calories, fiber and B vitamins, a savory hearty base.
• Garlic adds sharp heat, immune-supporting compounds, tiny calories, big flavor boost.
• Parmesan add salty, nutty richness, high in protein and calcium, a little fatty.
• Breadcrumbs bring crunch, mostly carbs for texture, it’s a binder too.
• Cream cheese make filling creamy and tangy, adds fat and calories, richer mouthfeel.
• Olive oil gives richness, healthy monounsaturated fats, subtle fruitiness, good for roasting.
• Butter give golden browning and buttery flavor, mostly saturated fat, better in small amounts.
• Parsley add fresh brightness, vitamin C and herbs aroma, cleanses the palate.

Ingredient Quantities

• 16 ounces whole cremini or white mushrooms, stems removed (about 18 to 20 large)
• about 1/2 cup chopped reserved mushroom stems
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter, softened
• 3 garlic cloves, minced
• 1/2 cup grated Parmesan cheese, packed
• 1/3 cup plain breadcrumbs or panko
• 2 ounces (1/4 cup) cream cheese, softened (optional)
• 2 tablespoons fresh parsley, chopped
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon dried thyme
• 1 to 2 tablespoons melted butter or extra olive oil for brushing, optional

How to Make this

1. Preheat oven to 400°F (200°C). Line a rimmed baking sheet with parchment or foil and lightly oil it so the mushrooms won’t stick.

2. Gently wipe mushrooms clean with a damp paper towel, don’t soak them. Remove stems and set caps aside on the prepared sheet. Chop the reserved stems fine until you have about 1/2 cup.

3. Heat a skillet over medium, add 2 tablespoons olive oil and the 2 tablespoons unsalted butter. When butter is melted, add the chopped mushroom stems and sauté about 4 to 5 minutes until soft and any liquid has mostly evaporated.

4. Stir in the minced garlic and 1/4 teaspoon dried thyme, cook 30 to 60 seconds until fragrant, don’t let the garlic burn.

5. Remove pan from heat and stir in 1/2 cup grated Parmesan, 1/3 cup breadcrumbs or panko, 2 tablespoons chopped fresh parsley, 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper. If using, add 2 ounces softened cream cheese and mix until creamy and well combined. If filling feels too dry add a splash of olive oil or a teaspoon of melted butter.

6. Taste the filling and adjust salt or pepper if needed, keep in mind Parmesan is salty so don’t overdo it.

7. Spoon the filling into each mushroom cap, packing slightly but don’t overstuff so the filling can brown. Place stuffed mushrooms on the baking sheet, fill-side up.

8. Brush the tops with 1 to 2 tablespoons melted butter or extra olive oil if you want a richer, golden finish, this is optional but worth it.

9. Bake 18 to 22 minutes until mushrooms are tender and tops are golden. For extra color you can broil 1 to 2 minutes but watch them close so they don’t burn.

10. Let rest 3 to 5 minutes, sprinkle extra chopped parsley and a little more grated Parmesan before serving. Enjoy warm, they’re best the same day.

Equipment Needed

1. Rimmed baking sheet lined with parchment or foil to hold the mushrooms and catch any drips
2. Cutting board for trimming stems and chopping them fine
3. Chef knife for removing stems and mincing garlic
4. Large skillet for sautéing the chopped stems and garlic
5. Measuring spoons and measuring cups for the oil, butter, cheese and seasonings
6. Small mixing bowl and spoon to mix the filling ingredients together
7. Small spoon or cookie scoop to stuff the mushroom caps evenly
8. Pastry brush and oven mitts for brushing with butter and safely handling the hot sheet

FAQ

Easy Fall Recipe: Garlic Parmesan Stuffed Mushrooms Substitutions and Variations

• Parmesan: swap with Pecorino Romano or Grana Padano (use 1:1 but taste and cut back on added salt). For a dairy free option try nutritional yeast — about the same amount, it wont melt but gives that savory bite.
• Breadcrumbs or panko: use crushed crackers or pretzels for crunch (1:1), or gluten free breadcrumbs. Almond meal or quick oats also work if you want a denser, nutty filling.
• Cream cheese: mascarpone or ricotta work great 1:1 (ricotta drained if too wet). For a tangier twist use soft goat cheese, or blend silken tofu for a vegan substitute.
• Olive oil / butter for sautéing or brushing: use ghee or avocado oil for higher smoke points, or melted plant based butter if you want dairy free. Coconut oil will work but will add a subtle coconut note.

Pro Tips

– Give the chopped stems a long sauté till theyre almost completely dry, then cool them before mixing. Wet stems are the number one cause of a soggy filling, and letting them brown a bit adds big flavor.

– If you want the tops to get crunchy use panko, but toss it with a little olive oil first so it browns evenly. If the filling seems loose, chill it 15 to 30 minutes to firm up so it stays put when you spoon it in.

– Brush the caps lightly with butter or oil for better color and flavor, and bake on the middle rack for even heat. If you finish under the broiler, watch them like a hawk they go from golden to burnt really fast.

– Make the filling a day ahead to save time, store covered in the fridge, then fill just before baking. You can also freeze on the sheet pan unbaked, then bake from frozen adding a few extra minutes, but expect a slight texture change.