Best Stuffed Mushroom Appetizers

5 Best Stuffed Mushroom Appetizers Recipes

Stuffed mushrooms make great side dishes, appetizers, or snacks. They are made of edible mushrooms that can be served at cold, hot, or room temperature. The best types of mushrooms are Baby Bella, White Button, or Cremini.

Furthermore, a multitude of fillings can be incorporated in stuffed mushrooms that can be served as hors d’oeuvres, appetizers, snacks, or side dishes. If you’re curious about the best mushroom appetizers, read on as we delve into 5 incredible options to whip up for mouthwatering goodness.

Let’s get right into our first stuffed mushroom recipe!

Image: Chopping mushrooms

1. Crispy Crab Stuffed Mushrooms

You’ll need:

  • 4 teaspoons of olive oil
  • 1 teaspoon of salt
  • ½ cup of minced celery
  • 1 clove of minced garlic
  • 24 large de-stemmed mushrooms
  • 4 teaspoons of mayonnaise
  • ½ cup of minced red peppers
  • ¼ cup of chopped parsley
  • 4 tablespoons of butter
  • 1 juiced lemon
  • 8 ounces of lump crabmeat
  • 20 finely crushed crackers
  • ½ a cup of diced scallions
  • ¼ cup of thinly grated Parmesan cheese
  • 4 ounces of softened cream cheese


  • Pour the olive oil and salt into an empty bowl.
  • Toss your clean, dry mushrooms into the bowl and cover it with a rimmed baking sheet.
  • Mix the crushed crackers with the melted butter separately.
  • Sautee the red peppers and celery with three tablespoons of melted butter and cook for 5 minutes to soften them.
  • Add garlic and cook for an extra minute before turning off the heat.
  • Mix the Parmesan cheese, mayonnaise, softened cream cheese, crushed crackers, scallions, lemon juice, crabmeat, parsley, sautéed celery, garlic, and red peppers in a bowl.
  • Put the mixture into mushroom caps.
  • Preheat the oven to 425°F and bake the stuffed mushrooms for up to 15 minutes until they turn golden brown.

2. Stuffed Portobello Mushroom

You’ll require:

  • 1 diced medium shallot
  • 2 large Portobello mushroom caps without the fins
  • 1 tablespoon of salt and pepper
  • 1½ or 2 teaspoons of olive oil
  • ½ diced yellow squash (medium-sized)
  • ¼ cup dry red wine
  • ½ diced zucchini (medium-sized)
  • ¼ diced sweet red pepper
  • 3 cloves of minced garlic
  • 3 or 4 diced Cremini mushrooms
  • ¼ diced Japanese eggplant
  • ¼ cup seasoned breadcrumbs
  • ½ cup of sliced black olives
  • 2 large chopped basil leaves
  • ½ cup of your preferred pasta sauce
  • ½ cup of shredded mozzarella cheese
  • ½ teaspoon of red pepper flakes (optional)


  • Brush both sides of the mushroom caps with olive oil, then sprinkle pepper and salt.
  • Bake the caps for up to 15 minutes at 375°F and remove them from the oven.
  • Sauté shallots in olive oil and a pinch of pepper and salt on medium-high heat until they become tender.
  • Add the yellow squash, red peppers, eggplant, and zucchini, and cook for up to 5 minutes with occasional stirring.
  • Add the red wine, Cremini mushroom, and garlic to the mixture and cook for an additional 4 minutes on low-medium heat.
  • Turn off the heat, add the pasta sauce, and allow the mixture to simmer for 5 minutes.
  • Transfer the mixture into a bowl and add the diced olives, basil, red pepper flakes, and breadcrumbs.
  • With the cremini mushroom cap facing down, divide the mixture between the mushrooms and add your shredded mozzarella cheese as the topping.
  • Set your oven to ‘broil’ and allow your stuffed mushrooms to cook for up to 3 minutes until they turn brown

Image: Sliced shallot, mushrooms, and potatoes

3. Italian Sausage Stuffed Mushrooms

You’ll need:

  • 7 tablespoons olive oil
  • 2 large minced garlic cloves
  • 6 minced black olives
  • 20 large white fresh mushrooms
  • 4 large minced scallions
  • 3 tablespoons of dry Marsala wine
  • 8 ounces of Neufchatel cheese
  • 1 cup of breadcrumbs or Panko breadcumbs
  • Sweet Italian sausage with the casings removed
  • Fresh ground pepper and salt
  • ½ cup of grated Parmesan cheese
  • 3 tablespoons of minced parsley


  • Mince the mushroom caps and put them in a shallow bowl.
  • Pour the Marsala wine and olive oil.
  • Sauté the mushroom caps for up to 10 minutes in 2 tablespoons of olive oil.
  • Put them on paper towels with the cap facing up to drain excess liquid.
  • Sauté the crumbled sausage for 10 minutes until it turns brown.
  • Add the minced mushrooms and cook for 3 minutes before adding the garlic and scallions for an additional 3 minutes with occasional stirs.
  • Add the breadcrumbs and Neufchatel cheese and stir well until the mixture develops a creamy consistency.
  • Throw in the Parmesan, pepper, and salt into the mix.
  • Mound each mushroom with the stuffing and bake at 350°F in a baking dish for up to 20 minutes until they become crusty and brown.

4. Olive Stuffed Mushrooms and Sun Dried Tomato

Here’s what you’ll require.

  • 4 teaspoons of coconut oil
  • 12 sliced green olives
  • 8 diced sun-dried tomatoes
  • 32 mushrooms (with the stems)
  • 1 finely minced clove of garlic
  • Pepper and salt to taste
  • 4 teaspoons of breadcrumbs
  • ¼ cup of your preferred plant-based dip


  • Remove the stems and clean the mushrooms with running water.
  • Sauté the mushroom caps in the coconut oil on medium heat for up to 10 minutes.
  • Add the minced garlic, diced olives, plant-based dip, and sliced sun-dried tomatoes into the skillet, mix well, and season with pepper and salt.
  • Stuff each precooked mushroom cap with the mixture.
  • Put the stuffed mushroom appetizers in your oven (preheated to 350°F) and allow them to bake for 9 minutes.

5. Spinach Stuffed Mushrooms

You’ll need:

  • A dash of wine vinegar
  • ¼ cup of tomato sauce
  • ½ cup of sour cream
  • 1 pound of fresh mushrooms
  • 3 tablespoons of butter
  • ½ cup of sour cream
  • 10 ounces of frozen, cooked, and drained spinach
  • 1 cup of grated sharp cheddar cheese


  • Squeeze the excess liquid to make sure the cooked spinach is as dry as possible.
  • Mix all the ingredients except the butter and mushrooms.
  • Remove the mushroom stems, wash them with running water, and dry them on paper towels.
  • Use butter to sauté the mushrooms on a stovetop pan for 8 to 10 minutes until they release as much liquid as possible.
  • Flip over the mushroom caps to grease both sides.
  • Remove the caps and place them on paper towels to get rid of excess liquid.
  • Leave them to cool.
  • Stuff each mushroom cap with 1 tablespoon of the mixture.
  • Preheat your oven at 350°F and allow them to bake for 15 to 20 minutes until they turn golden brown.
  • Depending on the size, you should have 25 to 30 stuffed mushrooms.

Why Should You Sauté Mushroom Caps?

Each of these stuffed mushroom recipes involves sautéing the caps. Doing so gets rid of the excess juices before stuffing them. After all, the last thing you need is soggy stuffed mushrooms. Sautéing the caps is a hassle-free process that only adds 10 minutes to the cooking process. You also free rein to sauté the caps in an oven.