Heavenly Stove Top Stuffing Stuffed Mushrooms

Growing up, stuffed mushrooms were something I only saw at fancy parties or restaurants. They seemed complicated and a bit intimidating, if I’m being honest. My mom never made them at home, saying they were “too fussy” for regular dinners.

But here’s the thing – I discovered you can make really good stuffed mushrooms using regular old Stove Top stuffing mix. You know, the kind that comes in the box that we all have hiding in our pantry. It’s so simple that I wish I’d known about it years ago, and now it’s my go-to appetizer when friends come over.

What Kind of Mushrooms Should I Use?

Small portobello mushrooms, sometimes labeled as “baby bellas” or “cremini mushrooms” at the store, are perfect for this stuffed appetizer. These brown mushrooms have a meatier texture and richer flavor than white button mushrooms, though white buttons can work in a pinch if that’s what you can find. When shopping, look for mushrooms that are firm and dry with intact caps – they should be about 2-3 inches in diameter to make perfect two-bite portions. To prep them, simply wipe them clean with a damp paper towel rather than washing them under running water, and don’t forget to pop out the stems (you can save these for other recipes or chop them up to add to the filling).

Options for Substitutions

This easy appetizer recipe can be adapted with several substitutions if needed:

• Portobello mushrooms: While portobellos give the best meaty texture, you can use white button mushrooms or cremini mushrooms instead. Just make sure they’re large enough to stuff!
• Cream cheese: If you’re out of cream cheese, try using ricotta cheese mixed with a little sour cream, or mascarpone cheese. For a lighter version, you could use Greek yogurt cream cheese.
• Parmesan cheese: Romano or Asiago cheese work great as alternatives. You could even use shredded mozzarella for a milder flavor, though you might want to add a bit more salt to the mixture.
• Cornbread stuffing mix: Any type of stuffing mix will work here – herb seasoned, traditional, or even homemade breadcrumbs mixed with dried herbs. Just avoid the very moist varieties as they might make the filling too wet.

Watch Out for These Mistakes While Cooking

The biggest challenge when making stuffed mushrooms is dealing with excess moisture – be sure to remove the stems and gently scrape out the gills of the portobellos, then pat them dry with paper towels to prevent a watery finished dish. Another common mistake is overcooking the mushrooms, which can make them shrink too much and release even more liquid – aim for about 20-25 minutes at 375°F, or until the tops are just golden brown and the mushrooms are tender but still holding their shape. To make your stuffed mushrooms even better, try placing them on a wire rack over a baking sheet instead of directly on the pan – this allows hot air to circulate underneath and helps achieve a better texture. For the filling, make sure your cream cheese is at room temperature before mixing with the other ingredients, which will give you a smoother, more evenly seasoned result.

What to Serve With Stuffed Mushrooms?

These stuffed mushrooms work great as both an appetizer or a side dish, making them super flexible for any meal! When serving them as a main course, I like to pair them with a simple green salad dressed in light vinaigrette or some roasted asparagus to keep things on the lighter side. If you’re serving these as party appetizers, they go really well alongside other finger foods like bruschetta, cheese and crackers, or spinach dip. For a complete vegetarian dinner, try serving them with some garlic butter pasta or a warm quinoa pilaf to round out the meal.

Storage Instructions

Keep Fresh: These stuffed mushrooms are best enjoyed fresh, but if you have leftovers, place them in an airtight container and keep them in the fridge for up to 3 days. The stuffing might get a bit softer over time, but they’ll still taste good!

Make Ahead: You can prep these mushrooms up to 24 hours in advance! Just assemble them, cover with plastic wrap, and keep them in the fridge until you’re ready to bake. This is super handy when you’re planning a party or gathering.

Warm Up: To enjoy leftover stuffed mushrooms, pop them in the oven at 350°F for about 10-12 minutes until they’re heated through. You can also use the microwave for 30-45 seconds, though the stuffing won’t be as crispy.

Preparation Time	15-20 minutes
Cooking Time	20-25 minutes
Total Time	35-45 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1500-1700
• Protein: 40-50 g
• Fat: 120-130 g
• Carbohydrates: 90-100 g

Ingredients

• Whole small portobello mushrooms
• 1 cup cream cheese
• 1 cup shredded parmesan cheese
• 1 cup cornbread stuffing mix

Step 1: Prepare the Oven and Mushroom Caps

Begin by preheating your oven to 350°F (175°C) to ensure it’s ready for baking.

While the oven is heating up, work on preparing the mushrooms.

Start by removing the stems from the mushrooms.

Use a melon baller or a small spoon to carefully create space for stuffing by hollowing out the mushroom caps.

Step 2: Make the Stuffing Mixture

In a mixing bowl, combine cream cheese, Parmesan cheese, and cornbread stuffing mix.

Using your hands, mix thoroughly until all the ingredients are well combined and form a cohesive stuffing mixture.

Step 3: Stuff the Mushrooms

Carefully stuff each mushroom cap with the mixture, pressing gently to pack the filling firmly into the hollowed-out space.

Hold each mushroom in the palm of your hand to help prevent the caps from cracking as you fill them.

Step 4: Bake the Stuffed Mushrooms

Arrange the stuffed mushrooms on a baking sheet, ensuring they are evenly spaced.

Place the baking sheet in the preheated oven and bake until the mushrooms are nicely browned, which should take about 15-20 minutes.

Keep an eye on them to prevent overbaking.

Step 5: Serve and Enjoy

Once the mushrooms are perfectly browned, remove them from the oven and let them cool slightly before serving.

Enjoy these deliciously creamy and flavorful stuffed mushrooms as an appetizer or side dish!