Why You’ll Love This Recipe

Perfect for parties, these mushrooms are easy to prepare ahead and bake right before serving. The rich, cheesy filling is packed with vegetables, making them both indulgent and wholesome. Plus, with the option to marinate the caps for added depth or bake them straight, this recipe is incredibly flexible and foolproof.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Marinade (optional):

2 quarts water
1/2 cup white vinegar
1.5 tablespoons kosher salt
2 tablespoons sugar
1 teaspoon coriander seeds
1 teaspoon black peppercorns
1 teaspoon mustard seeds
1 bay leaf
24 large white button or baby portabella mushrooms (caps only)

For the Filling:

1 medium onion, peeled and diced
Mushroom stems, chopped
1/2 medium carrot, peeled and shredded
2 tablespoons oil (for sautéing)
2 cloves garlic, minced
1/4 teaspoon ground black pepper
1/2 teaspoon kosher salt
2 tablespoons mayonnaise
1/2 cup mozzarella cheese, shredded
3 tablespoons chopped parsley

Optional Topping:

1 cup panko crumbs
2–3 tablespoons melted butter

directions

Prepare the Mushrooms: Wipe mushrooms clean. Separate caps and stems. Use caps for stuffing, stems for filling.
Optional Marinating:
In a large pot, combine water, vinegar, salt, sugar, and spices. Bring to a boil, then add mushroom caps. Simmer 2–3 minutes. Remove from heat and let cool in the marinade. Drain before stuffing.
Cook the Filling:
Heat oil in a skillet. Sauté onions until golden. Add mushroom stems, cooking until browned and moisture evaporates. Add carrots, cooking until soft. Stir in garlic, salt, and pepper. Remove from heat and let cool.
Finish the Filling:
Once cool, mix in mayonnaise, cheese, and parsley. Adjust seasoning to taste.
Preheat Oven:
Set oven to 400°F (200°C) and line a baking sheet with foil.
Stuff the Mushrooms:
Fill each cap with stuffing, slightly overfilling. Top with extra cheese if desired. Add panko topping (mix crumbs with melted butter) for a crisp finish.
Bake:
Arrange mushrooms on the baking sheet with space between. Bake for 10–15 minutes or until the cheese is melted and the center is hot.
Serve:
Let cool for 5–7 minutes before serving. Enjoy warm or at room temperature.

Servings and timing

Yield: 24 stuffed mushrooms
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes

Variations

Use cheddar or feta cheese for a flavor change
Mix in spinach or sun-dried tomatoes
Skip the marinade for a faster prep
Make vegan by substituting mayo and cheese with plant-based options

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 10–12 minutes. Avoid microwaving to preserve the texture.

FAQs

Do I need to marinate the mushroom caps?

No, it’s optional. Marinating adds flavor but you can skip it and bake them fresh.

What mushrooms work best?

Use large white button or baby portabella mushrooms for ideal size and flavor.

Can I make them ahead?

Yes, prepare and stuff them ahead, refrigerate, then bake when ready to serve.

What cheese is best for stuffing?

Mozzarella gives a nice melt, but cheddar, gouda, or feta are great options too.

Can I freeze stuffed mushrooms?

Freezing isn’t ideal as the texture may suffer after thawing.

How do I keep them from getting soggy?

Drain marinated caps well and avoid overfilling with wet ingredients.

Is panko topping necessary?

No, it’s optional but adds a delicious crunch.

Can I serve these cold?

They’re best warm, but can be enjoyed at room temperature too.

Are these gluten-free?

Yes, if you skip or use gluten-free panko.

Can I double the recipe?

Absolutely. This recipe scales up easily for larger gatherings.

Conclusion

Cheesy Stuffed Mushrooms are the perfect bite-sized appetizer—savory, comforting, and endlessly customizable. Whether you’re hosting a party or prepping a fancy dinner, these mushrooms bring flavor and flair to the table. Make them ahead, serve them warm, and watch them disappear fast.