Last Updated on December 29, 2021 by Kimberly Stroh

When I think of elegant appetizers, I always think of stuffed mushrooms. They’re the perfect finger food for a party, they easily pop into your mouth and they’re quite easy to make ahead of time before an event. Hands down, these Oven-Baked Stuffed Mushrooms are my favorite recipe, because it uses the stems to make a decadent stuffing. They’re basically mushroom stuffed mushrooms! I always double the recipe too because they disappear so quickly at parties.

I make this stuffed mushroom recipe for so many different occasions. They’re perfect for a cocktail party, but great as an appetizer. They can be elegant for a special occasion, like New Years Eve. Or you can serve them with more casual finger food options for a game day.

It’s one of the only recipes I’ve seen that doesn’t toss the mushroom stems too. So you’re using the entire mushroom and nothing is going to waste. Just make your stuffing, prepare each mushroom, and bake until they’re golden brown. Toss on a little garnish and serve.

Looking for more great appetizer recipes? I’ve got some favorites that I always use:

• Bacon and Cheese Crostini
• Best Spiced Mixed Nuts
• Warm and Creamy Baked Spinach Dip
• Asparagus Puffed Pastries

How To Make Oven-Baked Stuffed Mushrooms

You don’t need any crazy kitchen tools to make these mushrooms. The mushroom stems are chopped, which you can complete by hand. I like to use my food processor to chop the mushroom stems, but that’s a personal choice. They baked in a jelly roll pan under the broiler.

What Type Of Mushrooms Are Best For Stuffed Mushrooms

Since this stuffed mushroom recipe is an appetizer and we’re looking for the nice bite-size, you’ll want to use White Mushrooms. They’ve got a great cap size too, which is going to become your stuffing. You could also use Baby Bella Mushrooms as a substitute, but they’ll be slightly larger in size. I prefer a true bite-size for parties.

What To Serve With Stuffed Mushrooms

A great cocktail party needs a great drink. According to Wine Magazine, the general rule of thumb to follow when pairing mushrooms with white wine is look for silky rich, full-bodied, barrel-fermented California Chardonnay or Sauvignon Blanc. I also love the idea of a savory martini that isn’t too sweet.

Serve the mushrooms alongside other finger foods that are easy to prepare ahead of time. The more you can make ahead of your event, the more time you’ll have to socialize with your guests.

How To Prepare Oven-Baked Mushrooms Ahead Of Time

If you’re making these for a specific event, you can prepare them ahead of time. That way you aren’t rushing and busy the day of your event. You’ll just have to bake them and serve them hot.

Follow the recipe directions until you stuff the mushrooms. After stuffing the mushrooms, place them in an air-tight container and put them in the fridge. I make the mushrooms the day before and they’ll stay in the refrigerator overnight.

All you have to do is pull them out of the refrigerator and bake them in the oven – continuing to follow the recipe directions. It doesn’t get any easier than that!

How To Store Leftover Stuffed Mushrooms

If you have any leftovers, place them back into an air-tight container. They’ll last for 3-4 days in the refrigerator. You can reheat them in the microwave for 2-3 minutes on high before enjoying again.

Can You Freeze Stuffed Mushrooms?

No. The texture of the mushroom and the water from the mushroom doesn’t make it an easy food to freeze. Enjoy them fresh and make a new batch again when you’re craving them.

What You’ll Need From The Grocery Store:

• White Mushrooms (With Stems)
• Butter
• Onion
• Bread Crumbs (Preferably Fresh)
• Salt
• Ground Pepper
• Dried Thyme
• Cream
• Optional Garnish: Fresh Parsley

Step-By-Step Directions To make Oven-Baked Stuffed Mushrooms

Wipe the mushrooms clean and gently pull the stem from the cap. Set the caps aside. Chop the mushroom stems and set aside.

Heat the butter in a skillet over medium-high heat. Add the onion and cook for about a minute. Add the chopped stems and cook for 2-3 minutes.

Stir in the bread crumbs, salt, pepper, and thyme. Continue to cook for about one minute more.

Remove from the heat and stir in the cream. Using a small spoon, fill the cavity of each mushroom cap with some of the mushroom mixture.

Place the filled mushrooms on a jelly-roll pan and put under the broiler for 5-7 minutes, or until the tops are lightly browned. The caps will give off a little juice.

Sprinkle with chopped fresh parsley, if desired, and serve hot.