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This easy Stuffed Mushroom Recipe is loaded with artichoke hearts, two cheeses, and scallions. Top them off with buttery breadcrumbs, then bake until golden brown and bubbly. Everything can be prepped and assembled the day before (in 30 minutes or less).
Meggan’s notes
I’m a life-long mushroom lover, and nothing thrills me more than coming up with more ways to get mushrooms into my belly! As a classically-trained chef, I know and appreciate the balance of flavors, textures, and colors that make up the best recipes.
I’m bringing my expertise to this Stuffed Mushroom Recipe which has a creamy filling stuffed with artichoke hearts, a crunchy panko topping, and a colorful scallion garnish. I’ve been making this recipe since 2003, and these hot, cheesy bites are everything you want from a stuffed mushroom recipe.
If you’re looking for a fool-proof stuffed mushroom recipe, look no further. For all the mushroom lovers in your life, this recipe is a real treat!
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Artichoke hearts: Look for jars of artichoke hearts in brine. Their rich, acidic flavor tastes great in this recipe.
- Breadcrumbs: Store-bought pank is fine, but homemade breadcrumbs are great if you have them, especially if you freeze leftover bread. If you’re using fresh bread, dry it out in a 300-degree oven for about 15 minutes (just place it on a baking sheet). Pulse the bread in a food processor or blender until finely ground.
- Mushrooms: Or substitute baby bella mushrooms for the white button mushrooms.
Step-by-step instructions
- Preheat oven to 350 degrees. Line a rimmed baking sheet with parchment paper or foil for easy cleanup. In a medium bowl, combine artichoke hearts, cream cheese, Parmesan cheese, mayonnaise, and scallions. Stir until the mixture is uniformly combined.
- Arrange mushrooms on baking sheet. Using a small spoon, fill the insides of the mushroom caps with the filling and mound additional filling on top of the mushroom.
- In a small bowl, combine breadcrumbs, Italian seasoning, and olive oil. Using your fingers, divide the breadcrumbs among the stuffed mushrooms, pressing the crumbs into the stuffing.
- Bake for 12 to 15 minutes, depending on the size of the mushrooms, until the bread crumbs are golden brown and the filling is heated through. Garnish with thinly-sliced scallions.
Recipe tips and variations
- Yield: Your exact yield will depend on the size of the mushrooms that you buy. My suggested yield, 8 servings of 2 pieces each, is based on 16 mushrooms that weigh 1 ounce each before cooking. Bigger mushrooms are easier to stuff.
- Storage: Store leftover mushrooms covered in the refrigerator for up to 4 days. The mushrooms may start to leak water and shrivel, but they are still safe to eat.
- Make ahead: Remove the mushroom stems and clean them a day in advance. The filling tastes even better if you make it a day or two ahead since the flavors have more time to blend.
- Homemade Italian seasoning: To DIY this spice blend, combine 2 tablespoons of dried basil, 2 tablespoons of dried oregano, 2 tablespoons of dried rosemary, 2 tablespoons of dried thyme, and 2 tablespoons of dried marjoram in a small bowl. This recipe only calls for 1 teaspoon, so store extra in an airtight container.
- Crab-stuffed mushrooms: For a seafood-infused twist, try my creamy Crab Stuffed Mushrooms.
Frequently Asked Questions
Mushrooms are delicious when stuffed with all kinds of fillings including cheese, seafood, sausage, and different kinds of vegetables (cooked until softened, of course).
This recipe starts with a combination of cream cheese and Parmesan cheese so it’s warm and gooey. I added a bit of mayonnaise for a creamier texture and some sliced green onions for color (and because they taste so good!). To all of that, stir in the star ingredient: a jar of finely chopped marinated artichoke hearts. They have a rich, briny flavor with a hint of sweetness.
Bake these vegetarian stuffed mushrooms in a 350-degree oven for 12 to 15 minutes, until golden brown and bubbly.
Mushroom sizes vary, so you may have some extra. Enjoy it scooped up with crudites or spread on crackers or baguette slices.
I don’t recommend submerging them in water for an extended period of time, but a quick rinse and a spin in a salad spinner is a great, America’s-Test-Kitchen-approved way to clean mushrooms. You can also wipe them down with a clean, damp kitchen towel or damp paper towels if you prefer to clean mushrooms that way.
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Stuffed Mushroom Recipe
Ingredients
- 1 (6 ounce) jar marinated artichoke hearts drained and finely chopped (see note 1)
- 3 ounces cream cheese softened
- 1/4 cup freshly grated Parmesan cheese or shredded
- 1/4 cup mayonnaise
- 2 tablespoons thinly sliced scallions plus more for garnish
- 16 ounces large white button mushrooms stems removed and discarded (see note 2)
- 1 cup breadcrumbs (see note 3)
- 1/2 teaspoon Italian seasoning
- 2 tablespoons olive oil or melted butter
Instructions
- Preheat oven to 350 degrees. Line a rimmed baking sheet with parchment paper or foil for easy cleanup.
- In a medium bowl, combine artichoke hearts, cream cheese, Parmesan cheese, mayonnaise, and scallions. Stir until uniformly combined.
- Arrange mushrooms on baking sheet. Using a small spoon, fill the insides of the caps with the filling and mound additional filling on top of the mushroom.
- In a small bowl, combine breadcrumbs, Italian seasoning, and olive oil. Using your fingers, divide the breadcrumbs among the stuffed mushrooms, pressing the crumbs into the filling.
- Bake for 12 to 15 minutes, depending on the size of the mushrooms, until the bread crumbs are golden brown and the filling is heated through. Garnish with thinly-sliced scallions.
Notes
- Artichoke hearts: Look for jars of artichoke hearts in brine. Their rich, acidic flavor tastes great in this recipe.
- Breadcrumbs: Store-bought pank is fine, but homemade breadcrumbs are great if you have them, especially if you freeze leftover bread. If you’re using fresh bread, dry it out in a 300-degree oven in about 15 minutes (just place it on a baking sheet). Pulse the bread in a food processor or blender until finely ground.
- Mushrooms: Or substitute baby portobello mushrooms for the white button mushrooms.
- Yield: Your exact yield will depend on the size of the mushrooms that you buy. My suggested yield, 8 servings of 2 pieces each, is based on 16 mushrooms that weigh 1 ounce each before cooking. Bigger mushrooms are easier to stuff.
- Storage: Store leftover mushrooms covered in the refrigerator for up to 4 days. The mushrooms may start to leak water and shrivel, but they are still safe to eat.
Nutrition
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
BEST stuffed mushrooms I ever had!!!! I am a cook for a ballroom/banquet hall. We host wine tasting dinners once a month and I made these for one last month. They were spectacular! Made them again for a baby shower I catered and now for a different wine pairing this week. I have to order my mushrooms in 10# boxes from our wholesaler so there were many extra. I also had more filling so I went ahead and filled them, froze them flat on a baking sheet and then popped into a freezer bag. I tested a batch this week, baking straight from the freezer. I froze the crumb topping separately so I did top them before baking. They took 25 minutes from frozen in a 325 degree convection oven on low fan. Just as great as fresh!
Hi Kasey, thank you so much for taking the time to write and share! I’m going to have to try freezing them. Thank you again! – Meggan
Wow. So good!! My husband is a big meat eater but raved about these. I had to change a few ingredients because I didn’t have any cream cheese. So I used a left over artichoke and cheese So I and added more artichokes, parmesan and onion.
THIS LOOKS SO SO GOOD I HAVENT TRIED IT YET, BUT I LOVE MUSHROOMS AND IM VEGETARIAN SO THIS LOOKS PERFECT!!!!! IVE TRIED STUFFED MUSHROOMS BEFORE BUT NOT SO GOOD LOOKING AS THIS ONE!!!
I ABSOLUTLY WOULD LOVE THIS……..
These look and sound awesome Meggan!
How many stuffed mushrooms does this make? The recipe says it serves 6. Is it only 1 stuffed mushroom per serving or…?
Such a clever appetizer, Meggan. I remember my dentist telling me about an appetizer with a similar filling, and she raved and raved about how delicious it was.ย
I’m not surprised these barely made it to the shoot! ๐
Thank you so much Helen, these are my FAVE! XO
I love mushrooms and artichokes, but never paired them together. Will try to recreate this recipe. Pictures look amazing!
Thank you so much Mira! I love these, I hope you do too. ๐
Hi, Meggan! I’ve heard of an appetizer with mayo and artichokes that reminds me of this dish, but using the mixture to stuff mushrooms is genius. I love the sound of these!
Thanks Helen! ๐
I love all mushrooms and I love the meatiness they can give to a vegetarian dish. Great recipe.
These fall under the “accidentally vegetarian” category where us meat-eaters can’t stop shoveling them in!
I love stuffed mushrooms. I could eat these as a meal ๐ Love your recipe for that creamy filling. Pinning
Thank you so much Cindy, I hope you love them!