35 Stuffed Mushroom Recipes with Delicious Fillings to Try

Stuffed mushrooms are a bite-sized canvas that welcomes everything from creamy cheeses to bold global flavors. They work as party appetizers, weeknight sides, or even a tapas-style main course when you pile a few varieties on one platter. Below you’ll find thirty-five fillings, each designed to tuck neatly into cremini or button mushroom caps and bake to golden perfection. Grab a baking sheet, preheat the oven, and let’s get those caps ready for a flavorful lineup.

1. Garlic-Parmesan Classic

Finely chopped mushroom stems sautéed with butter and minced garlic form the savory base of this timeless combination. Stir in grated Parmesan, breadcrumbs, and a touch of fresh parsley, then mound the mixture into the caps. A quick bake turns the tops crisp while the interiors stay juicy. Serve hot so the cheese is still melty.

2. Spinach & Artichoke Dip Caps

Think of your favorite party dip, then tuck it into mushrooms for built-in portion control. Chopped spinach, diced artichoke hearts, cream cheese, and a bit of mozzarella create a luscious filling. A pinch of crushed red pepper livens things up without overwhelming the veggies. These disappear fast, so make a double batch.

3. Italian Sausage & Mozzarella

Brown hot or mild Italian sausage with onion and herbs until crumbly and fragrant. Fold in shredded mozzarella and spoon the mixture into mushroom caps, pressing gently so every bite is well packed. The sausage drippings baste the mushrooms as they bake, adding big flavor. Finish with a chiffonade of fresh basil before serving.

4. Crab & Cream Cheese Delight

Lump crabmeat mixed with cream cheese, green onion, and Old Bay seasoning brings a hint of the coast to your table. A dusting of panko creates a delicate crunch that contrasts the creamy filling. Bake just until the tops are golden to avoid drying out the crab. A squeeze of lemon right before serving brightens every bite.

5. Caprese-Inspired Bites

Diced ripe tomatoes, fresh basil, and pearls of mozzarella turn mushroom caps into mini Caprese salads. A drizzle of balsamic reduction after baking provides tangy balance to the buttery mushrooms. Use low-moisture mozzarella to avoid watery caps. These taste like summer, even in the middle of winter.

6. Pesto-Ricotta Swirls

Stir good-quality basil pesto into creamy ricotta for a filling that’s herbaceous and rich without extra effort. A few pine nuts add texture and subtle nuttiness. The pesto’s olive oil seeps into the mushrooms as they bake, keeping everything moist. Serve alongside grilled chicken or a simple pasta for an Italian-style spread.

7. Bacon & Blue Cheese

Crisp bacon, tangy blue cheese, and sautéed shallots create a filling that’s smoky and bold. The salty bacon fat enhances the mushrooms’ umami, while the cheese melts into creamy pockets. Finish with a sprinkle of chopped chives for a fresh pop of color. Pair these with a robust red wine or a hoppy beer.

8. Quinoa & Herb Veggie Mix

Fluffy cooked quinoa combines with sautéed mushroom stems, bell pepper, and parsley for a protein-packed vegetarian option. A touch of grated Parmesan helps bind the filling while adding savory depth. This lighter recipe holds its shape nicely, making it ideal for buffet tables. Serve warm or at room temperature.

9. Southwest Black Bean & Corn

Black beans, sweet corn kernels, cumin, and pepper jack cheese bring fiesta flavors in a tidy package. Mash half the beans for creaminess, leaving some whole for texture. Bake until the cheese bubbles and edges crisp. A dab of salsa or guacamole on top makes them party-ready.

10. Feta & Sun-Dried Tomato

Briny feta mingles with sweet sun-dried tomatoes and a touch of oregano for a Mediterranean vibe. The tomatoes rehydrate slightly during baking, releasing their flavorful oil into the caps. A whisper of lemon zest over the finished mushrooms wakes up the palate. Serve alongside grilled lamb or simple greens.

11. Caramelized Onion & Gruyère

Slowly caramelized onions lend deep sweetness that pairs beautifully with nutty Gruyère. Stirring a bit of fresh thyme into the mix echoes classic French onion soup flavors. A broiler blast at the end gives the cheese its signature browned top. These smell heavenly straight out of the oven.

12. Buffalo Chicken Twist

Shredded chicken tossed in hot sauce and a hint of ranch dressing makes a zesty filling. Blue cheese crumbles add tang and help balance the heat. Bake until hot throughout, then top with minced celery for crunch. They’re essentially wings without the mess.

13. Breakfast Egg & Chorizo

Cooked Mexican chorizo provides spice and color, while a tiny quail egg cracked over each cap bakes to a tender set. The result is a two-bite breakfast that feels fancy yet simple. Scatter chopped cilantro just before serving. They pair nicely with mimosas for a weekend brunch spread.

14. Greek Olive & Feta Medley

Chopped kalamata olives, feta, and fresh oregano offer a salty, aromatic combination. A drizzle of extra-virgin olive oil keeps the filling from drying out. The sharpness of the olives contrasts nicely with the earthy mushrooms. Serve with a squeeze of fresh lemon for brightness.

15. Jalapeño Popper Style

Cream cheese blended with minced jalapeños delivers creamy heat that’s not overpowering. Bacon bits lend smoky crunch, while a touch of cheddar on top browns beautifully. Removing the jalapeño seeds keeps spice levels moderate. These taste exactly like the bar snack—minus the deep fry.

16. Pulled Pork & Pepper Jack

Leftover pulled pork finds new life tucked into mushroom caps with melty pepper jack. The meat’s barbecue sauce seeps into the mushrooms, adding moisture and smoke. A sprinkle of green onion gives a fresh snap. Offer extra sauce on the side for dunking.

17. Shrimp Scampi Caps

Chopped shrimp sautéed in garlic, butter, and lemon zest fills these elegant bites. A touch of panko ensures the mixture stays put. Bake just until the shrimp turn opaque so they stay tender. Finish with a squeeze of fresh lemon and a sprinkle of parsley.

18. Mediterranean Couscous & Chickpea

Couscous tossed with finely chopped chickpeas, mint, and a hint of cumin provides a light yet satisfying vegetarian filling. A spoonful of Greek yogurt folded in keeps everything moist. These offer a pleasant textural contrast to softer cheese-based options. Serve at room temperature for picnic-style meals.

19. Ratatouille-Stuffed Caps

Slow-simmered zucchini, eggplant, peppers, and tomato reduce into a chunky Provençal stew. Spoon the ratatouille into mushroom caps and sprinkle with a hint of goat cheese. Baking concentrates the flavors even more. These pair perfectly with grilled meats or crusty bread.

20. Thai Peanut Chicken

Shredded chicken tossed in a creamy peanut sauce gets a pop of zest from lime juice and a dash of fish sauce. Crushed peanuts on top provide crunch while amplifying the nutty profile. Garnish with cilantro for freshness. Serve warm with lime wedges on the side.

21. Butternut Squash & Sage

Roasted butternut cubes mashed with ricotta create a velvety autumnal filling. Finely chopped fresh sage brings aromatic warmth. A dusting of grated nutmeg accents the natural sweetness of the squash. They make a cozy side for roasted poultry.

22. Kale, Walnut & Goat Cheese

Quick-sautéed kale mixed with tangy goat cheese offers a creamy yet nutrient-packed stuffing. Toasted walnuts supply crunch and an earthy note. A drizzle of honey after baking balances the slight bitterness of the greens. These taste great warm or at room temperature.

23. Brie & Cranberry

Silky brie melts into mushrooms while whole-berry cranberry sauce adds sweet-tart contrast. The combination feels festive yet takes only minutes to assemble. A tiny rosemary leaf placed on each cap delivers subtle pine aroma. Ideal for winter gatherings or cheese-board-style spreads.

24. Falafel-Spiced Chickpea & Tahini

Mashed chickpeas blended with cumin, coriander, and garlic mimic falafel flavor without deep frying. Baked mushrooms provide the perfect vessel, staying juicy under the herb-laden filling. A drizzle of tahini and a squeeze of lemon before serving brighten the dish. They pair well with tabbouleh or pita chips.

25. Teriyaki Tofu & Pineapple

Small cubes of tofu simmered in teriyaki sauce soak up sweet-savory goodness. Tidbits of pineapple add tropical notes and natural moisture. Lightly toast sesame seeds over the finished caps for nutty aroma. These make a fun fusion side alongside grilled meats or rice bowls.

26. Philly Cheesesteak Minis

Paper-thin beef, bell peppers, and onions mimic the classic sandwich in miniature form. Provolone or Cheez Whiz, depending on your preference, melts luxuriously over the filling. The mushrooms catch every juicy drip. Offer hoagie rolls on the side if you want to turn them into sliders.

27. Curried Chickpea & Spinach

Canned chickpeas simmered with curry powder, coconut milk, and wilted spinach become a fragrant stuffing. A squeeze of lime juice keeps flavors bright. Mild heat makes these approachable for most palates. Serve alongside basmati rice or naan bites.

28. Smoked Salmon & Dill Cream Cheese

Whipped cream cheese blended with fresh dill provides a silky base for flakes of smoked salmon. Bake just long enough to warm the filling without overcooking the fish. Capers sprinkled afterward lend briny pop. These are great for bagel-lovers seeking a gluten-free bite.

29. Caponata & Pecorino

Sicilian caponata—eggplant, tomato, olives, and capers cooked down to a sweet-savory relish—makes a vibrant stuffing. Sharp pecorino Romano adds salty depth and browns nicely in the oven. A pinch of fresh basil over the baked caps finishes the Mediterranean profile. Serve warm or at room temperature.

30. Taco Beef & Queso

Seasoned ground beef, cumin, and chili powder deliver classic taco flavor. A generous spoonful of warm queso dip poured over the caps keeps things creamy. Top with diced tomato and shredded lettuce for crunch. They’re perfect for game-day snacking.

31. Sweet Potato & Black Bean

Roasted sweet potato purée teams with black beans for a slightly sweet, hearty vegetarian filling. Lime juice and smoked paprika keep flavors lively. Crumbled cotija cheese adds salty contrast. These pair nicely with a crisp green salad.

32. Lemon-Herb Ricotta & Panko

Creamy ricotta brightened with lemon zest, parsley, and chives feels light yet satisfying. Buttery panko crumbs crisp in the oven, adding welcome crunch. A final drizzle of extra-virgin olive oil enhances richness. They’re delightful alongside grilled fish or chicken.

33. Miso Ginger Crab & Scallion

White miso paste and grated ginger mix into cream cheese for an umami-packed base. Delicate crabmeat folds in easily, absorbing the savory glaze. Thinly sliced scallions add freshness and color. These bake quickly, so keep an eye out to avoid drying the seafood.

34. BBQ Jackfruit & Coleslaw

Shredded young jackfruit stewed in smoky barbecue sauce mimics pulled pork in a plant-based form. Pile it into mushroom caps and bake until heated through. A teaspoon of crunchy coleslaw on top adds cool contrast. Even meat-eaters find these surprisingly satisfying.

35. Mushroom-on-Mushroom: Porcini & Thyme

Dried porcini rehydrated in broth create a deeply savory ragù for stuffing fresh caps. A splash of the soaking liquid intensifies flavor, while fresh thyme lifts the earthiness. Parmesan binds the mixture and browns to a crisp edge in the oven. It’s a celebration of mushrooms in every bite.