Easy Cheesy Mushroom Recipe | Quick Creamy Side Dish

There’s something so comforting about mushrooms filled with gooey mozzarella, sharp Parmesan, garlic, and breadcrumbs. I made it for friends and watched them disappear in minutes.

If you love mushrooms, cheese, and flavor, this one’s for you—and if you’re craving a pasta pairing, you can also enjoy this brown butter mushroom pasta recipe for a full mushroom feast.

Ingredients Section

Here are all the ingredients you’ll need — with measurements, explanations, and pro tips so it comes out perfect.

24 cremini mushrooms (1 1⁄2-2″ diameter, about 12–14 oz) — these mushrooms are perfect size: big enough to hold stuffing, small enough to bake evenly. Using larger ones gives you more filling, smaller ones cook quicker.
2 tablespoons unsalted butter — adds richness to the filling without overwhelming the flavor; I prefer unsalted so I can control salt.
2 tablespoons minced yellow onion — gives sweetness and texture. Pro tip: make sure it’s finely diced so it mixes in nicely.
2 tablespoons minced garlic — garlic brings that savory punch. Fresh garlic gives better aroma than powder here.
1 tablespoon olive oil — used to coat the mushroom caps; helps the mushrooms roast and not dry out.
1 teaspoon kosher salt — balances the flavors, especially mushrooms and cheese. Pro tip: taste as you go.
½ teaspoon black pepper — freshly ground is best; it adds mild heat and aroma.
2 ounces shredded whole-milk mozzarella — melts beautifully; gives that stringy cheesy texture.
¼ cup + 1 teaspoon grated Parmesan (divided) — Parmesan gives sharp, savory punch. Grate fresh for best flavor.
2 tablespoons breadcrumbs — adds crunch to the filling and on top. Homemade breadcrumbs give more texture.
1 tablespoon fresh thyme leaves, plus more for garnish — thyme adds earthiness that pairs well with mushrooms and cheese. Fresh is much more aromatic than dried.

Note: several servings — this recipe makes about 6 servings, which is great for 6 people as an appetizer or 3-4 as a side.

Variations

If you want to twist this basic recipe a bit, here are some ideas to match different diets or flavor preferences.
For a lighter midday meal, explore more ideas from our lunch recipes collection that complement these cheesy bites perfectly.

Dairy-free version: Swap regular mozzarella and Parmesan with vegan alternatives (e.g. plant-based mozzarella and nutritional yeast) and use dairy-free butter.
Lower fat / lighter version: Use part low-fat cheese or lighter cheese, reduce butter, or use olive oil instead. Use less breading or choose whole-wheat breadcrumbs.
Add-ins for taste: Toss in some chopped spinach, cooked bacon bits, or even finely chopped sun-dried tomatoes into the filling. A dash of smoked paprika gives a smoky edge.
Herb and spice variation: Use rosemary, oregano, or basil instead of thyme. Add a pinch of red pepper flakes if you like heat.
Crunchy topping twist: Mix Panko breadcrumbs with a bit of melted butter and herbs, sprinkle on top for crunch.

Cooking Time

Here’s how long it takes to make this recipe from start to finish:

Prep Time: about 15 minutes to clean mushrooms, mince stems, chop onions/garlic, shred cheese.
Cooking Time: about 30 minutes (this includes baking time plus sautéing the filling).
Total Time: approximately 45 minutes total from prep to serving.

Equipment you need

Here are the tools that helped me get this right, with what each is for:

Skillet (stovetop-safe) — to sauté onion, garlic, and mushroom stems for the filling.
Oven-safe skillet (or baking dish) — to arrange the stuffed mushrooms and bake them in the oven.
Mixing bowl — to combine cooled stems mixture with cheeses, breadcrumbs, thyme.
Spoon (tablespoon or similar) — to fill the mushroom caps.
Grater — for fresh Parmesan especially; freshly grated gives better texture and flavor.
Oven — preheated to bake the mushrooms until the cheeses melt and top browns.

How to Make Cheesy Stuffed Mushrooms Recipe?

Preheat and prep mushrooms

I begin by heating the oven to 375°F (≈ 190°C). I clean each mushroom gently with a damp paper towel, then remove the stems. I finely chop the stems because I’ll use those in the filling instead of throwing them away.

Sauté the stems, onion, garlic

Next I melt butter in a skillet over medium heat. I add diced onions and the minced mushroom stems and sauté until onions are soft (about 5 minutes). Then I add garlic for just another minute — enough to release aroma but not burn. After that, I move this mixture off the heat and let it cool a little.

Fill the mushrooms and bake

I place the mushroom caps in an oven-safe skillet (or baking dish), brush or drizzle with olive oil, and season with salt and pepper. Once the filling has cooled a bit, I stir in mozzarella, part of the Parmesan, breadcrumbs, and thyme.

I press the stuffing into each cap firmly and mound some more on top. Then I bake for about 20 minutes, until mushrooms are tender, mozzarella is melted and cheese on top is lightly golden.

Additional Tips for Making this Recipe Better

From my experiences, these little tweaks make it even more delicious:

Let the filling cool before mixing in cheese — that prevents cheese from getting rubbery or separating.
Use mushrooms that are firm and dry — if mushrooms are wet, they’ll release water when baking and make things soggy.
Don’t skip the fresh Parmesan — its sharpness really lifts the overall taste.
Pack the stuffing well into the caps and mound on top — more filling means oozier, more satisfying final bites.
If you have an oven-safe skillet, great; if not, bake in a baking dish but make sure mushrooms are close together so they cook evenly.

How to Serve Cheesy Stuffed Mushrooms Recipe?

Here are ideas on presenting and garnishing for maximum yum and visual appeal:
These pair wonderfully with a warm bowl of cream of mushroom soup for an all-mushroom menu that’s cozy and satisfying.

I like serving these on a shallow, wide serving platter. Sprinkle extra fresh thyme leaves over top so there’s color contrast and aroma. A drizzle of good olive oil just before serving adds shine. These are perfect as warm appetizers at gatherings, but also wonderful served alongside grilled meats, leafy salads, or crusty bread to sop up any cheesy juices.

Nutritional Information

Here’s approximately what one serving gives — helpful if you’re watching macros or just curious:

Calories: ~ 129 kcal per serving
Protein: ~ 6 grams
Carbohydrates: ~ 8 grams
Fat: ~ 9 grams

Make Ahead and Storage

Storing leftovers
I keep any leftover stuffed mushrooms in an airtight container in the fridge. They stay good for about 3-4 days. When I reheat, I bake in a 350°F oven until the filling is warm through so the cheese melts again.

Freezing
You can freeze these mushrooms (especially if you’ve stuffed them) in a freezer-safe container. I use parchment paper between layers to avoid sticking. They’ll keep nicely for up to 2 months. Thaw in the fridge before reheating.

Why You’ll Love This Recipe?

I’ve found it delivers on all the good stuff:

Melty, cheesy delight — the duo of mozzarella and Parmesan gives creamy melting texture plus sharp flavor contrast.
Full flavor from minimal fuss — using the mushroom stems, onion, garlic, and thyme brings big umami without complicated steps.
Great for entertaining — you can assemble ahead of time and bake just before guests arrive; it looks fancy but is easy.
Versatile — suits vegetarians, can be adapted for gluten-free or dairy alternatives, makes a great side or appetizer.
Crowd-pleaser — cheese + mushrooms always win. I’ve never served these and had leftovers!

Ash Tyrrell