This Easy Stuffed Mushrooms recipe has only three ingredients, so it’ll take only minutes to make! A quick, cheesy, no meat appetizer or side dish option!

Easy Stuffed Mushrooms

Sometimes you need an easy vegetarian appetizer recipe in your back pocket that looks fancy, but is so basic that you can prepare it in minutes. This no-meat Easy Stuffed Mushrooms recipe is fantastically simple to prepare and you may even have all of the ingredients in your refrigerator as we speak!

This is the kind of recipe that you can prepare and have in the oven in 10 minutes. These creamy, cheesy mushrooms also make great leftovers!

These are the best stuffed mushrooms when you need easy appetizers. There is no whipping out the food processor or air fryer and spending a large amount of time with food prep. This easy recipe is just a great appetizer that will feed a lot of people at your house or your next party – and you can get everything you need at your local grocery store.

Naturally a vegetarian stuffed mushroom recipe, these are also gluten-free, nut-free, egg-free, low carb, and perfect for the keto diet. I have never tried this recipe with vegan alternatives, but you could give vegan cheese a go if you need a vegan version.

Stuffed mushrooms are always a crowd pleaser, so you can be sure that these will be a hit no matter what dietary restrictions your guests have.

If you’re also looking for an easy dessert, try my Greek Yogurt Fruit Dip or No-Bake Truffles!

Easy Stuffed Mushrooms Recipe

How To Make:

Ingredients:
16 oz package of fresh, whole white mushrooms
8 oz chive and onion cream cheese spread container (room temperature, I used Philadelphia)
1 bag Parmesan cheese 8 oz, shredded

Directions:

Preheat your oven to 400 degrees and pull out a glass baking dish. You can make these in a metal dish or on a rimmed baking sheet as well, but you’ll likely be more successful with glass if you have it.

Metal baking dishes may leave a little bit of a different flavor and over-brown your mushrooms on the bottom, so be aware of that when you make your choice!
Spray your dish with nonstick cooking spray or add a little olive oil to the bottom of the baking dish and use a paper towel to spread it across the entire thing.

Wash your mushrooms in cold water and remove the mushrooms stems. Lay the mushroom caps with the hole up in your baking dish.

Grab a small spoon and stir the cream cheese in the container. This should only take a few stirs – you just want to loosen it up from the molded form.

Using the same teaspoon, take a spoonful of cream cheese and fill each mushroom where the stem was. Place them cap-side down in your baking dish and bake in your preheated oven for 17 minutes.

At about the 17 minute mark, take your mushrooms out and sprinkle the tops with your grated cheese.

Some shreds will fall over the sides and into the baking dish unless you have a perfect touch. (Which I clearly don’t!) Don’t worry about it if they do.

Try to put as much Parmesan cheese onto each mushroom as you can. This cheese adds some texture and bite to each mushroom.

Bake for 8 more minutes or until the cheese melts and the tops have begun to become golden brown. Serve these delicious mushrooms warm (not necessarily hot) for your best results. Enjoy!

Store any leftovers in an airtight container or on a plate covered tightly with plastic wrap in the refrigerator for up to 5 days.

Can Stuffed Mushrooms Be Frozen?

Yes! Follow the simple steps through the mushroom stuffings and top them with shredded cheese, but don’t bake them. If you want to freeze these little guys, it is best to do it before cooking. Place them in a single layer in a freezer bag or freezer-safe container. If you want to freeze a double batch or your container isn’t very large, lay a piece of wax paper or parchment paper over the first layer and add a second layer on top.

Once you are ready to make them, move them to the refrigerator overnight so that the mushrooms and creamy cheese have time to thaw before baking. Some of the parmesan topping may fall off during this transition, but you can just place the shreds back on top of the unbaked stuffed mushrooms before putting them in the oven.

How Can I Get The Tops Of These Vegetarian Appetizers To Brown?

Depending on your oven and the temperature of the simple ingredients you use, you may not get a good brown on the top of your cream cheese stuffed mushrooms. Even though they will still taste fantastic, you may want that brown color and crisp texture if you are serving them at your next holiday party or family gathering.

To add a little extra color and texture, place your dish under the broiler in your oven for a minute or two. Keep watch so that they don’t burn, but that will give you the finish you’re looking for.

Can I Use A Different Mushroom In This Simple Recipe?

Maybe. If you are a mushroom lover, you may be itching to vary the kind of mushrooms you use in this easy stuffed mushroom recipe. I have always used white button mushrooms because they are usually bite-sized mushrooms. Baby bella mushrooms and cremini mushrooms are similar in size, so you could use those instead.

I wouldn’t use larger mushrooms (like portobello mushrooms) because you’d have to slice them in order to serve portions, and I wouldn’t use smaller mushrooms because you would have almost no room for the cream cheese filling. The easiest stuffed mushroom recipe is one that allows you to alter too much, so stick with a standard size and they’ll turn out great.

Can I Change This Mushroom Recipe And Still Have 3 Ingredients?

Yes! This is one of my favorite recipes because of how easy and delicious it is, but there are a few tweaks you could try if you want to change it up next time. Use goat cheese with a little black pepper and fresh parsley instead of the green onions cream cheese or try shredded cheddar cheese on top instead of parmesan. You could even top them with some panko bread crumbs for extra crunch or create a rich cream cheese mixture with crab meat. Just remember that every tweak you make may add extra minutes and make them more complicated.

Are You Looking For More 3 Ingredient Recipes? Here Are Some Of My Favorites:

OXO Good Grips Freezer-to-Oven Safe 3 Qt Glass Baking Dish with Lid, 9 x 13 Anchor Hocking Oven Basics Glass Baking Dishes, Rectangular Value Pack, Set of 2 WANGCHAO Placemat, Plastic molding Faux Leather PVC Place mats Oval Smooth placemats Non-Slip Insulation Washable Table Mats (Green, Set of 8)M KITCHEN WORLD Heat Resistant Silicone Spatulas Set – Rubber Spatula Kitchen Utensils Non-Stick for Cooking, Baking and Mixing – Ergonomic, Dishwasher Safe Bakeware Set of 4, Orange Unicook 2 Pack Flexible Silicone Spatula, Turner, 600F Heat Resistant, Ideal for Flipping Eggs, Burgers, Crepes and More, Black DOWAN Porcelain Rectangle, White Serving Platters, Restaurant Plates for Meat, Appetizers, Dessert, Sushi, Party, Set of 4, 9.7-Inches

Yield: Approximately 24

Easy Stuffed Mushrooms - Only Three Ingredients!

Name: Easy Stuffed Mushrooms - Only Three Ingredients!
Prep time: 10 min
Cook time: 25 min
Total time: 45 min
Yield: 24
Cuisine: American
Ingredients: 16 oz package of fresh, whole mushrooms; 8 oz chive and onion cream cheese spread container (room temperature); 1 bag Parmesan cheese 8 oz, shredded

This easy vegetarian stuffed mushrooms recipe has only three ingredients, so it'll take only minutes to make! A quick no meat appetizer option!

Prep Time 10 minutes

Cook Time 25 minutes

Additional Time 10 minutes

Total Time 45 minutes

Ingredients

16 oz package of fresh, whole mushrooms
8 oz chive and onion cream cheese spread container (room temperature)
1 bag Parmesan cheese 8 oz, shredded

Instructions

Preheat your oven to 400 degrees and pull out a glass baking dish.
Wash your mushrooms and remove the stems.
With a teaspoon, stir your cream cheese in the container. This should only take a few stirs - you just want to loosen it up from the molded form.
Using the same teaspoon, take a spoonful of cream cheese and fill each mushroom where the stem was. Place them cap-side down in your baking dish and bake for 17 minutes.
At about the 17 minute mark, take your mushrooms out and sprinkle the tops with a bunch of grated cheese.
Bake for another 8 minutes or until the tops have begun to brown.
Allow them to sit for 10 minutes to cool.
Serve warm for your best results. Enjoy!

Notes

You can make these in a metal dish as well, but you'll likely be more successful with glass if you have it. Metal baking dishes may leave a bit of a different flavor and over-brown your mushrooms on the bottom, so be aware of that when you make your choice!

Easy Stuffed Mushrooms – Only Three Ingredients!