A Savory, Juicy, Crowd-Pleasing Appetizer

Beef-Stuffed Mushrooms are the perfect bite-sized appetizer for parties, game nights, holidays, or anytime you want something delicious, hearty, and easy to assemble. Packed with seasoned ground beef, melty cheese, herbs, and a touch of garlic, these savory mushroom caps bake into irresistible golden bites bursting with flavor.

Whether you serve them as an appetizer, snack, or side dish, everyone will be reaching for seconds!

🍄 Ingredients

For the Mushrooms

20–24 large white mushrooms or cremini mushrooms
2 tablespoons olive oil
Salt & black pepper (to taste)

For the Beef Filling

½ lb (225g) ground beef
1 tablespoon olive oil or butter
1 small onion, finely diced

2–3 cloves garlic, minced
½ teaspoon Italian seasoning
½ teaspoon salt

¼ teaspoon black pepper
¼ cup breadcrumbs
⅓ cup cream cheese (softened)

½ cup shredded mozzarella or cheddar
¼ cup grated Parmesan
1 tablespoon fresh parsley, chopped (plus more for garnish)

👩‍🍳 Instructions

1. Prep the Mushrooms

Preheat your oven to 375°F (190°C).
Clean the mushrooms with a damp cloth and gently remove the stems.
Finely chop the stems (you’ll use them in the filling).

Place mushroom caps on a baking sheet, drizzle with a little olive oil, and season with salt and pepper.

2. Make the Beef Filling

Heat olive oil in a skillet over medium heat.
Add the onion, garlic, and chopped mushroom stems. Sauté until softened.

Add the ground beef and cook until browned, breaking it apart as it cooks.
Stir in Italian seasoning, salt, and pepper.
Remove from heat and mix in the breadcrumbs, cream cheese, mozzarella, Parmesan, and parsley until creamy and well-combined.

3. Stuff the Mushrooms

Spoon the beef mixture generously into each mushroom cap, mounding it slightly.
Sprinkle the tops with a bit of extra Parmesan if desired.

4. Bake

Bake for 18–22 minutes, or until:

Mushrooms are tender
Tops are golden
Filling is hot and melty

5. Serve

Remove from oven and let cool for a couple of minutes. Garnish with fresh parsley and serve warm.

Perfect with ranch dressing, aioli, or marinara dipping sauce!

✨ Tips & Variations

🌿 Make it spicy: Add chili flakes, diced jalapeños, or pepper jack cheese.
🧀 Extra cheesy: Top with extra mozzarella for a gooier finish.
🥩 Swap the beef: Use Italian sausage, turkey, or minced chicken.
🍄 Bigger mushrooms: Use portobello caps for a full meal version.
🥬 Low-carb option: Skip the breadcrumbs and add extra cheese.

🧊 Storage & Reheating

Refrigerate: Store leftovers in an airtight container for up to 3 days.
Freeze: Freeze uncooked stuffed mushrooms on a tray, then transfer to a bag. Bake from frozen, adding 5–7 minutes.
Reheat: Warm in oven or air fryer for best texture.

🍽️ Perfect For

Holiday gatherings
Game-day snacks
Dinner party starters

Potlucks
Quick weeknight appetizers

🍄 Beef-Stuffed Mushrooms

Author: WAFA LI

Print Recipe

Ingredients

• 20 oz (570g) large white or cremini mushrooms
• 1 tbsp olive oil (plus more for brushing)
• ½ lb (225g) ground beef (or plant-based crumbles)
• 1 small onion, finely diced
• 2 cloves garlic, minced
• ¼ cup breadcrumbs (or crushed crackers)
• ½ cup shredded cheddar or mozzarella cheese
• 1 egg, beaten (helps bind)
• 1 tsp Worcestershire sauce (or soy sauce for GF)
• 1 tsp Italian seasoning
• Salt & black pepper to taste
• Optional: 2 tbsp grated Parmesan cheese (for topping)

Instructions

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
Remove stems from mushrooms and chop finely (save for filling). Wipe caps clean. Brush insides with olive oil and place on the tray.

In a skillet over medium heat, warm 1 tbsp oil. Sauté onion and chopped mushroom stems 5–6 minutes until soft. Add garlic and cook 30 seconds more.
Add ground beef and cook until browned. Drain excess fat if needed.
Stir in breadcrumbs, cheese, egg, Worcestershire, Italian seasoning, salt, and pepper. Mix well and let cool slightly.

Spoon mixture into mushroom caps, mounding slightly.
Top with Parmesan if using.
Bake 18–22 minutes, until mushrooms are tender and filling is golden.

Serve warm as an elegant starter with toothpicks or alongside a crisp green salad!

✨ Perfect for:
• Game day snacks
• Holiday parties
• Weeknight sides with a twist

💡 Make ahead: Assemble unbaked stuffed mushrooms and refrigerate up to 24 hours. Add 2–3 mins to bake time.

PREP TIME & NUTRITION :
Prep Time : 20 mins , Cook Time : 20 mins , Total Time : 40 mins , Servings : 20 mushrooms , Calories : 50 per mushroom , Net Carbs: 2g , Fats: 3g , Protein: 4g