Garlic Stuffed Mushrooms are quick and easy appetizers. They are rich in flavor thanks to cheese, garlic, butter and parsley stuffing. Great for entertaining at home!
Guys, if you are looking for party food ideas, Game Day appetizers or just more recipe ideas for home entertaining, these garlic stuffed mushrooms are it!
It’s no secret that I like bite size food. Whether it’s sweet or savory I like everything as long as it comes in small portions.
When I was thinking of making garlic stuffed mushrooms for the first time I had a slightly different idea in my head. I was thinking of using large Portobello mushrooms instead of these small button mushrooms. But at last I did change my mind and went with the small ones.
I am very happy with my decision as these garlic stuffed mushrooms are now perfect for entertaining at home.
If you are planning on hosting a party then I would also recommend checking out Mango Chicken Puffs, Waldorf Cheese Balls, Mashed Potato Croquettes or my selection of Party Food Ideas.
How to make garlic stuffed mushrooms:
Pass the garlic through a garlic press a mix it with grated cheese, butter, black pepper and parsley. The butter should be at room temperature or slightly soften in the microwave. That way it’s easier to mix everything together. As for the parsley, you can either chop it roughly or finely. It is up to you but I personally try to cut it finely.
When you have mixed all these 3 ingredients together, taste it. If you feel like it needs more salt, add some.
Now all you have to do is fill each mushroom with this cheesy garlic paste and bake it. Make sure you clean the mushrooms thoroughly first. Some people rinse them (while others say this is a no no) under water, some use a food brush or a paper cloth to remove any soil residue. Check this helpful article on how to clean mushrooms to learn more.
I personally prefer peeling the outer skin off as sometimes it can be a real challenge cleaning them with the cloth. This way I am 100% sure they are free from any soil.
Baking garlic stuffed mushrooms takes about 15 minutes. I place them onto a baking tray that is lined with parchment paper. You can also use a silicone mat.
Ingredient substitutions:
- Grated Cheddar Cheese – I like to use Cheddar but you can also use Gouda or any other type of cheese that melts easily.
- Salt – this can be completely omitted, especially when you use salted butter and/or cheese.
This post first appeared on Julie’s Eats and Treats blog where I am a contributor.
- 20 Button Mushrooms
- 1 cup Grated Cheddar Cheese (120g)
- 2 tbsp Unsalted Butter , at room temperature
- 5 Garlic Cloves
- â…› cup Fresh Flat Leaf Parsley
- Salt & Black Pepper to Taste
- In a small bowl combine minced garlic, finely chopped parsley, pepper, cheese and butter.
- Clean the mushrooms and remove the stems. Do this carefully so you don’t break the mushrooms.
- Season each mushroom with salt and black pepper and fill with the prepared garlic stuffing. Place them onto a baking tray lined with a sheet of baking parchment.
- Bake in a preheated oven at 375°F/190°C for 15 minutes.
- Enjoy warm or cold!
- To clean the mushrooms use a damp cloth or peel the outer layer instead.
- Depending on the size of the mushrooms you might need more or less of the stuffing.
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Amy Nash says
Yum. I love stuffed mushrooms and have done the big portabellos before but not the cute little button mushrooms. Such a great bite!
Julia | Happy Foods Tube says
Hope you give them a go, Amy 🙂
Lisa says
I used to peel my mushrooms, but I haven’t done it in years — have I just become lazy? These mushrooms would be great with a cocktail for New Year’s Eve!
Julia | Happy Foods Tube says
I guess it does not really matter what method you use as long as you get rid of the dirt, right?
Tracy | Baking Mischief says
I bet these go super fast at game day parties. They look soooo good! And I love that they look so easy to make.
Julia | Happy Foods Tube says
Oh, they go down fast alright 🙂 Thank you, Tracy!
Elaine @ Dishes Delish says
These stuffed mushrooms are ooey gooey deliciousness personified!! Perfect for my New Years Eve party! I can’t wait to make them!!
Julia | Happy Foods Tube says
Let me know what you think when you try them! 🙂
Emma @ Supper in the Suburbs says
These are so adorable. I love anything garlicy 🙂
Julia | Happy Foods Tube says
Thank you 🙂
Natalie says
This mushrooms look so delicious and perfect as an appetizer for New Year’s Eve 🙂
Julia | Happy Foods Tube says
Thank you, Natalie!
Kathy says
These look great but you have cheddar cheese in recipe but that’s not cheddar in your pictures. What did you use?
Julia | Happy Foods Tube says
Thanks, Kathy. I used white cheddar and that is exactly what you see on the picture :).
Peggy says
Hi Julia, I was wondering if you can put a link to where I can send your recipes to my aol account? You have some good recipes. Thank you.
Julia | Happy Foods Tube says
Hi Peggy. thanks so much for your comment! Have you tried subscribing to newsletter with recipes (the form is at the bottom of any recipe)? You should be able to use your aol email to subscribe to the newsletter. Does this help?
Brooke says
I made these on a whim tonight with mozzarella cheese (the only white cheese I had on hand) as a side dish and they were SO good! I was wishing I had bought more mushrooms so I could go make more. These will definitely become a staple recipe in our house now. So glad I decided to try these!
Julia | Happy Foods Tube says
Yay! Glad to hear that, Brooke!
Anuva says
Looks delicious! Can I make the filling a couple days in advance?
Julia | Happy Foods Tube says
Hi Anuva, you can make the filling in advance but I would suggest using it within 2 days. Make sure to keep it in the fridge in an air-tight container. Hope this helps.
Natalie says
These smelled amazing while they were baking, but disappointing to eat. If I was going to make them again, I would give the garlic a quick saute first – the garlic was still mostly raw and sharp tasting. Also, I would add some breadcrumbs or something else to sop up the mushroom juice. The center was not gooey like the pictures, but a big puddle with garlic in the middle. Also, my mushrooms must have been a lot larger than those in the pictures…there was not nearly enough filling for my 20 mushrooms.
Julia | Happy Foods Tube says
Hi Natalie. I am sorry to hear that. The recipe does state that the amount of filling may vary depending on the size of the mushrooms. As for the gooey texture – this might be due to different cheese used. However, if you used cheddar, it should have came out the same. I hope you give them a go again and they will turn out to your satisfaction.