20 Delicious Large Stuffed Mushroom Savory Recipes

Get ready to elevate your appetizer game with our roundup of 20 Delicious Large Stuffed Mushroom Savory Recipes! Perfect for home cooks looking to impress, these bite-sized wonders are packed with flavor and versatility. Whether you’re hosting a dinner party or craving a cozy night in, our selection promises to delight. Dive in and discover your next favorite dish that’s sure to be a crowd-pleaser!

Garlic Butter Stuffed Mushrooms

These Garlic Butter Stuffed Mushrooms are a bite-sized explosion of flavor, perfect for impressing guests or treating yourself to a savory snack.

Ingredients

• 24 whole white mushrooms (about 1.5 lbs), stems removed and reserved
• 1/4 cup unsalted butter, melted
• 4 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• 1/4 cup breadcrumbs
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 tbsp fresh parsley, chopped

Instructions

1. Preheat your oven to 375°F and lightly grease a baking sheet.
2. Finely chop the reserved mushroom stems and mix them with 1/4 cup melted butter, 4 cloves minced garlic, 1/4 cup Parmesan cheese, 1/4 cup breadcrumbs, 1/4 tsp salt, and 1/4 tsp black pepper in a bowl.
3. Spoon the mixture into the mushroom caps, pressing gently to fill each one.
4. Arrange the stuffed mushrooms on the prepared baking sheet and bake for 20 minutes, or until the tops are golden and the mushrooms are tender.
5. Sprinkle with 2 tbsp fresh parsley before serving.

The combination of garlic butter and Parmesan creates a rich, umami-packed filling that contrasts beautifully with the earthy mushrooms.

Tip: For an extra crispy topping, broil the mushrooms for the last 2 minutes of baking.

Cream Cheese and Spinach Stuffed Mushrooms

These Cream Cheese and Spinach Stuffed Mushrooms are the perfect bite-sized appetizer that’s sure to impress at any gathering, blending creamy richness with earthy flavors.

Ingredients

• 24 large white mushrooms, stems removed and reserved
• 1 tablespoon olive oil
• 1/2 cup finely chopped onion
• 2 cloves garlic, minced
• 10 ounces frozen spinach, thawed and squeezed dry
• 8 ounces cream cheese, softened
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat your oven to 375°F and lightly grease a baking sheet.
2. Heat olive oil in a skillet over medium heat. Add onion and garlic, sautéing until soft, about 3 minutes.
3. Chop the reserved mushroom stems finely and add them to the skillet, cooking for another 5 minutes until tender.
4. Stir in the spinach, cream cheese, Parmesan cheese, salt, and pepper, mixing until well combined and creamy.
5. Spoon the mixture into the mushroom caps, arranging them on the prepared baking sheet.
6. Bake for 20 minutes until the mushrooms are tender and the filling is lightly golden.

The combination of creamy filling and tender mushroom creates a delightful contrast in every bite, making these stuffed mushrooms a standout dish.

Tip: For an extra crunch, sprinkle the tops with breadcrumbs before baking.

Bacon and Cheddar Stuffed Mushrooms

These Bacon and Cheddar Stuffed Mushrooms are the perfect bite-sized appetizer that packs a punch of flavor, combining smoky bacon with sharp cheddar in every bite.

Ingredients

• 24 large white mushrooms, stems removed
• 6 slices bacon, cooked and crumbled
• 1 cup shredded sharp cheddar cheese
• 1/4 cup cream cheese, softened
• 2 tablespoons chopped fresh parsley
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a medium bowl, mix together the crumbled bacon, shredded cheddar, cream cheese, parsley, garlic powder, salt, and black pepper until well combined.
3. Spoon the filling into each mushroom cap, pressing lightly to fill completely.
4. Arrange the stuffed mushrooms on the prepared baking sheet and bake for 20 minutes, or until the cheese is bubbly and the mushrooms are tender.

The crispy bacon and melted cheddar create a irresistible contrast with the tender mushroom, making these a standout at any gathering.

Tip: For an extra crispy top, broil the mushrooms for the last 2 minutes of baking.

Parmesan and Herb Stuffed Mushrooms

These Parmesan and Herb Stuffed Mushrooms are a bite-sized delight, bursting with savory flavors that will make them the star of any appetizer spread.

Ingredients

• 24 large white mushrooms (about 1 1/2 lbs), stems removed and finely chopped
• 2 tbsp olive oil
• 1/4 cup finely chopped onion
• 2 cloves garlic, minced
• 1/2 cup breadcrumbs
• 1/2 cup grated Parmesan cheese
• 2 tbsp chopped fresh parsley
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 375°F and lightly grease a baking sheet.
2. Heat 2 tbsp olive oil in a skillet over medium heat. Add 1/4 cup chopped onion and the chopped mushroom stems, cooking until soft, about 5 minutes. Stir in 2 cloves minced garlic and cook for 1 more minute.
3. Remove from heat and mix in 1/2 cup breadcrumbs, 1/2 cup Parmesan cheese, 2 tbsp parsley, 1 tsp thyme, 1/2 tsp salt, and 1/4 tsp pepper until well combined.
4. Spoon the filling into the mushroom caps, pressing lightly to pack it in. Arrange on the prepared baking sheet.
5. Bake for 20 minutes until the mushrooms are tender and the tops are golden brown.

The combination of crispy breadcrumbs and melted Parmesan creates a texture contrast that’s simply irresistible, while the herbs add a fresh depth of flavor.

Tip: For an extra cheesy finish, sprinkle a little more Parmesan on top during the last 5 minutes of baking.

Sausage and Mozzarella Stuffed Mushrooms

These Sausage and Mozzarella Stuffed Mushrooms are the perfect bite-sized appetizer, bursting with savory flavors and gooey cheese that will have everyone reaching for more.

Ingredients

• 24 large white mushrooms, stems removed
• 1/2 pound Italian sausage, casing removed
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil
• 2 tablespoons chopped fresh parsley

Instructions

1. Preheat your oven to 375°F and lightly grease a baking sheet with olive oil.
2. In a skillet over medium heat, cook the Italian sausage until browned, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
3. Remove the skillet from heat and stir in the mozzarella cheese, Parmesan cheese, salt, and black pepper until well combined.
4. Stuff each mushroom cap with the sausage and cheese mixture, pressing gently to fill.
5. Arrange the stuffed mushrooms on the prepared baking sheet and drizzle with olive oil.
6. Bake for 20 minutes, or until the mushrooms are tender and the cheese is bubbly and golden.
7. Sprinkle with chopped fresh parsley before serving.

The combination of juicy sausage and melted mozzarella creates a rich, comforting filling that contrasts beautifully with the earthy mushroom caps.

Tip: For an extra crispy top, broil the stuffed mushrooms for the last 2 minutes of baking.

Blue Cheese and Walnut Stuffed Mushrooms

These Blue Cheese and Walnut Stuffed Mushrooms are a bite-sized explosion of creamy, tangy, and crunchy flavors, perfect for your next gathering or a cozy night in.

Ingredients

• 24 large white mushrooms, stems removed and reserved
• 1/2 cup finely chopped walnuts
• 4 oz blue cheese, crumbled
• 1/4 cup breadcrumbs
• 2 tbsp unsalted butter, melted
• 1 clove garlic, minced
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 tbsp fresh parsley, chopped

Instructions

1. Preheat your oven to 375°F and lightly grease a baking sheet.
2. Finely chop the reserved mushroom stems and mix them with walnuts, blue cheese, breadcrumbs, melted butter, garlic, salt, and pepper in a bowl.
3. Spoon the mixture into each mushroom cap, pressing lightly to fill.
4. Arrange the stuffed mushrooms on the prepared baking sheet and bake for 20 minutes, or until the tops are golden and the mushrooms are tender.
5. Sprinkle with fresh parsley before serving.

The contrast between the creamy blue cheese and the crunchy walnuts makes these stuffed mushrooms irresistibly good, with a garlicky butter flavor that ties it all together.

Tip: For an extra crunch, toast the walnuts before chopping them for the filling.

Crab and Cream Cheese Stuffed Mushrooms

These Crab and Cream Cheese Stuffed Mushrooms are the perfect bite-sized appetizer that combines the luxurious taste of crab with the creamy richness of cheese, all nestled in a tender mushroom cap.

Ingredients

• 24 large white mushrooms, stems removed
• 1 (8 oz) package cream cheese, softened
• 1 cup lump crab meat, drained and picked over for shells
• 1/4 cup grated Parmesan cheese
• 2 tablespoons chopped fresh parsley
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil

Instructions

1. Preheat your oven to 375°F and lightly grease a baking sheet with olive oil.
2. In a medium bowl, mix together the softened cream cheese, lump crab meat, grated Parmesan cheese, chopped fresh parsley, garlic powder, onion powder, salt, and black pepper until well combined.
3. Carefully spoon the crab and cream cheese mixture into each mushroom cap, filling them generously.
4. Arrange the stuffed mushrooms on the prepared baking sheet and drizzle lightly with olive oil.
5. Bake in the preheated oven for 20 minutes, or until the mushrooms are tender and the tops are golden brown.

The magic of these stuffed mushrooms lies in the contrast between the juicy mushroom base and the rich, flavorful filling that’s bursting with crab and cheese in every bite.

Tip: For an extra crispy top, broil the stuffed mushrooms for the last 2-3 minutes of baking.

Quinoa and Kale Stuffed Mushrooms

These Quinoa and Kale Stuffed Mushrooms are a delightful blend of earthy flavors and textures, perfect for a healthy appetizer or a light meal.

Ingredients

• 12 large white mushrooms, stems removed and finely chopped
• 1/2 cup quinoa, rinsed
• 1 cup water
• 1 tbsp olive oil
• 1/2 cup finely chopped kale
• 1/4 cup grated Parmesan cheese
• 1 clove garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. In a small saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and let stand for 5 minutes.
3. Heat olive oil in a skillet over medium heat. Add chopped mushroom stems, kale, and garlic. Cook for 5 minutes until kale is wilted and stems are softened.
4. In a bowl, mix cooked quinoa, kale mixture, Parmesan cheese, salt, and pepper.
5. Spoon the quinoa mixture into the mushroom caps, pressing lightly to fill. Place on the prepared baking sheet.
6. Bake for 20 minutes until mushrooms are tender and filling is lightly golden.

The combination of nutty quinoa and hearty kale stuffed into tender mushrooms creates a satisfying bite with a beautiful presentation.

Tip: For a crispier topping, broil the stuffed mushrooms for the last 2 minutes of baking.

Sun-Dried Tomato and Feta Stuffed Mushrooms

These Sun-Dried Tomato and Feta Stuffed Mushrooms are a bite-sized burst of Mediterranean flavors, perfect for your next gathering or a cozy night in.

Ingredients

• 24 large white mushrooms, stems removed
• 1/2 cup sun-dried tomatoes, finely chopped
• 1/2 cup crumbled feta cheese
• 1/4 cup cream cheese, softened
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1/2 tsp dried oregano
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 tbsp fresh parsley, chopped (for garnish)

Instructions

1. Preheat your oven to 375°F and lightly grease a baking sheet with olive oil.
2. In a medium bowl, mix together the sun-dried tomatoes, feta cheese, cream cheese, minced garlic, olive oil, dried oregano, salt, and black pepper until well combined.
3. Carefully spoon the filling into each mushroom cap, pressing down slightly to pack it in.
4. Arrange the stuffed mushrooms on the prepared baking sheet and bake for 20 minutes, or until the mushrooms are tender and the filling is lightly golden.
5. Garnish with fresh parsley before serving.

The combination of tangy feta and sweet sun-dried tomatoes creates a rich, savory filling that contrasts beautifully with the earthy mushrooms.

Tip: For an extra flavor boost, try adding a pinch of red pepper flakes to the filling mixture.

Buffalo Chicken Stuffed Mushrooms

These Buffalo Chicken Stuffed Mushrooms are the perfect bite-sized appetizer that packs a punch of flavor, combining the spicy kick of buffalo sauce with the creamy comfort of cheese.

Ingredients

• 24 large white mushrooms, stems removed
• 1 cup cooked chicken, shredded
• 1/2 cup cream cheese, softened
• 1/4 cup buffalo sauce
• 1/4 cup blue cheese crumbles
• 2 tbsp green onions, finely chopped
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt and pepper to taste

Instructions

1. Preheat your oven to 375°F and lightly grease a baking sheet.
2. In a medium bowl, mix together the shredded chicken, cream cheese, buffalo sauce, blue cheese crumbles, green onions, garlic powder, onion powder, salt, and pepper until well combined.
3. Spoon the chicken mixture into each mushroom cap, filling them generously.
4. Place the stuffed mushrooms on the prepared baking sheet and bake for 20 minutes, or until the mushrooms are tender and the filling is bubbly.
5. Let cool for a few minutes before serving to allow the flavors to meld together beautifully.

The contrast between the spicy buffalo chicken and the cool, tangy blue cheese makes these stuffed mushrooms irresistibly delicious, perfect for game day or any gathering.

Tip: For an extra crispy top, broil the mushrooms for the last 2-3 minutes of baking.

Goat Cheese and Thyme Stuffed Mushrooms

These Goat Cheese and Thyme Stuffed Mushrooms are a bite-sized delight, combining earthy flavors with creamy tang for an irresistible appetizer.

Ingredients

• 24 large white mushrooms, stems removed
• 2 tbsp olive oil
• 1/2 cup goat cheese, softened
• 1/4 cup grated Parmesan cheese
• 1 tbsp fresh thyme leaves
• 1 garlic clove, minced
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 375°F and lightly grease a baking sheet with olive oil.
2. In a bowl, mix together the goat cheese, Parmesan cheese, thyme leaves, minced garlic, salt, and black pepper until well combined.
3. Brush each mushroom cap with olive oil, then spoon the cheese mixture into the cavities, mounding slightly.
4. Arrange the stuffed mushrooms on the prepared baking sheet and bake for 20 minutes, or until the mushrooms are tender and the filling is golden.

The combination of creamy goat cheese and aromatic thyme elevates these mushrooms beyond the ordinary, making them a standout at any gathering.

Tip: For an extra crunch, sprinkle the tops with breadcrumbs before baking.

Pesto and Pine Nut Stuffed Mushrooms

These Pesto and Pine Nut Stuffed Mushrooms are a bite-sized burst of flavor, perfect for impressing guests or treating yourself to a gourmet snack.

Ingredients

• 24 large white mushrooms, stems removed and reserved
• 1/4 cup pine nuts
• 1/2 cup basil pesto
• 1/4 cup grated Parmesan cheese
• 2 tbsp olive oil
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 375°F and lightly grease a baking sheet with olive oil.
2. Finely chop the reserved mushroom stems and toast the pine nuts in a dry skillet over medium heat until golden, about 3 minutes.
3. In a bowl, mix the chopped mushroom stems, toasted pine nuts, pesto, Parmesan, salt, and pepper until well combined.
4. Spoon the mixture into the mushroom caps, pressing gently to fill each one.
5. Arrange the stuffed mushrooms on the prepared baking sheet and drizzle with the remaining olive oil.
6. Bake for 20 minutes, or until the mushrooms are tender and the tops are golden brown.

The combination of crunchy pine nuts and creamy pesto makes these stuffed mushrooms irresistibly textured and flavorful.

Tip: For an extra crispy topping, broil the mushrooms for the last 2 minutes of baking.

Ricotta and Basil Stuffed Mushrooms

These Ricotta and Basil Stuffed Mushrooms are a delightful appetizer that combines creamy ricotta with fresh basil, all nestled in a tender mushroom cap. Perfect for impressing guests or treating yourself to a flavorful bite.

Ingredients

• 12 large white mushrooms, stems removed
• 1 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 2 tablespoons chopped fresh basil
• 1 clove garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil

Instructions

1. Preheat your oven to 375°F and lightly grease a baking sheet with olive oil.
2. In a medium bowl, mix together the ricotta cheese, Parmesan cheese, chopped fresh basil, minced garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until well combined.
3. Carefully spoon the ricotta mixture into each mushroom cap, filling them generously.
4. Arrange the stuffed mushrooms on the prepared baking sheet and drizzle lightly with olive oil.
5. Bake for 20 minutes, or until the mushrooms are tender and the filling is lightly golden on top.

The combination of creamy ricotta and aromatic basil creates a filling that’s both light and indulgent, making these stuffed mushrooms a standout dish at any gathering.

Tip: For an extra touch of flavor, try adding a sprinkle of red pepper flakes to the ricotta mixture before baking.

Chorizo and Manchego Stuffed Mushrooms

These Chorizo and Manchego Stuffed Mushrooms are a bite-sized explosion of flavors, perfect for your next gathering or a cozy night in.

Ingredients

• 24 large white mushrooms, stems removed
• 1/2 lb chorizo, casing removed
• 1/2 cup Manchego cheese, grated
• 1/4 cup breadcrumbs
• 2 tbsp olive oil
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp smoked paprika

Instructions

1. Preheat your oven to 375°F and lightly grease a baking sheet with olive oil.
2. In a skillet over medium heat, cook the chorizo until browned, about 5 minutes. Remove from heat and let it cool slightly.
3. In a bowl, mix the cooked chorizo, Manchego cheese, breadcrumbs, salt, black pepper, and smoked paprika until well combined.
4. Stuff each mushroom cap with the chorizo mixture, pressing gently to fill.
5. Arrange the stuffed mushrooms on the prepared baking sheet and drizzle with the remaining olive oil.
6. Bake for 20 minutes, or until the mushrooms are tender and the tops are golden brown.

The smoky chorizo and nutty Manchego create a rich filling that contrasts beautifully with the earthy mushrooms.

Tip: For an extra crispy top, broil the stuffed mushrooms for the last 2 minutes of baking.

Wild Rice and Mushroom Stuffed Mushrooms

These Wild Rice and Mushroom Stuffed Mushrooms are a savory delight, combining earthy flavors with a satisfying texture that’s perfect for your next gathering.

Ingredients

• 12 large cremini mushrooms, stems removed and finely chopped
• 1/2 cup wild rice, cooked
• 2 tbsp olive oil
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese
• 1 tbsp fresh thyme leaves

Instructions

1. Preheat your oven to 375°F and lightly grease a baking dish.
2. Heat 1 tbsp olive oil in a skillet over medium heat. Add the onion and chopped mushroom stems, cooking until soft, about 5 minutes. Stir in the garlic, salt, and pepper, cooking for another minute.
3. Remove from heat and mix in the cooked wild rice, Parmesan cheese, and thyme leaves.
4. Brush the mushroom caps with the remaining 1 tbsp olive oil and fill each cap with the wild rice mixture.
5. Arrange the stuffed mushrooms in the prepared baking dish and bake for 20 minutes, until the mushrooms are tender and the filling is lightly golden.

The combination of wild rice and mushrooms creates a depth of flavor that’s enhanced by the nutty Parmesan and aromatic thyme, making these stuffed mushrooms a standout appetizer.

Tip: For an extra crunch, sprinkle the tops with a little more Parmesan before baking.

Artichoke and Parmesan Stuffed Mushrooms

These Artichoke and Parmesan Stuffed Mushrooms are a bite-sized delight, combining earthy mushrooms with a creamy, cheesy filling that’s sure to impress at any gathering.

Ingredients

• 24 large white mushrooms, stems removed and reserved
• 1 cup canned artichoke hearts, drained and finely chopped
• 1/2 cup grated Parmesan cheese
• 1/4 cup mayonnaise
• 1/4 cup breadcrumbs
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions

1. Preheat your oven to 375°F and lightly grease a baking sheet with olive oil.
2. Finely chop the reserved mushroom stems and mix them with artichoke hearts, Parmesan cheese, mayonnaise, breadcrumbs, minced garlic, salt, and black pepper in a bowl.
3. Spoon the filling into each mushroom cap, pressing lightly to mound the filling.
4. Arrange the stuffed mushrooms on the prepared baking sheet and drizzle with olive oil.
5. Bake for 20 minutes, or until the mushrooms are tender and the tops are golden brown.

The combination of artichoke and Parmesan creates a rich, umami-packed filling that contrasts beautifully with the tender mushroom caps.

Tip: For an extra crispy topping, broil the mushrooms for the last 2 minutes of baking.

Brie and Cranberry Stuffed Mushrooms

These Brie and Cranberry Stuffed Mushrooms are the perfect bite-sized appetizer that combines creamy, tangy, and earthy flavors in every bite.

Ingredients

• 24 large white mushrooms, stems removed
• 2 tbsp olive oil
• 1/2 cup dried cranberries, finely chopped
• 4 oz Brie cheese, rind removed and diced
• 1/4 cup breadcrumbs
• 1 tbsp fresh thyme leaves
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 375°F and lightly grease a baking sheet with olive oil.
2. Brush each mushroom cap with olive oil and place them stem-side up on the prepared baking sheet.
3. In a bowl, mix together the dried cranberries, Brie cheese, breadcrumbs, thyme leaves, salt, and black pepper.
4. Spoon the mixture into each mushroom cap, pressing lightly to fill.
5. Bake for 20 minutes, or until the mushrooms are tender and the cheese is bubbly and golden.

The contrast between the creamy Brie and the tart cranberries creates a flavor explosion that’s unexpectedly sophisticated for such a simple dish.

Tip: For an extra crunch, toast the breadcrumbs in a dry skillet over medium heat before mixing them into the stuffing.

Lobster and Gruyere Stuffed Mushrooms

These Lobster and Gruyere Stuffed Mushrooms are the perfect blend of luxurious and comforting, making them an unforgettable appetizer for your next dinner party.

Ingredients

• 12 large white mushrooms, stems removed and reserved
• 1 tablespoon olive oil
• 1/2 cup finely chopped onion
• 2 cloves garlic, minced
• 1/2 cup cooked lobster meat, chopped
• 1/2 cup Gruyere cheese, grated
• 1/4 cup breadcrumbs
• 1 tablespoon fresh parsley, chopped
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon paprika

Instructions

1. Preheat your oven to 375°F and lightly grease a baking sheet.
2. Heat olive oil in a skillet over medium heat. Add onion and garlic, sautéing until soft, about 3 minutes.
3. Finely chop the reserved mushroom stems and add them to the skillet. Cook for another 5 minutes until softened.
4. Remove the skillet from heat and stir in lobster meat, Gruyere cheese, breadcrumbs, parsley, salt, pepper, and paprika until well combined.
5. Spoon the mixture into the mushroom caps, pressing lightly to fill.
6. Bake for 20 minutes, or until the mushrooms are tender and the tops are golden brown.

The combination of succulent lobster and nutty Gruyere creates a rich filling that contrasts beautifully with the earthy mushrooms.

Tip: For an extra crispy top, broil the stuffed mushrooms for the last 2 minutes of baking.

Truffle Oil and Asiago Stuffed Mushrooms

These Truffle Oil and Asiago Stuffed Mushrooms are the perfect bite-sized indulgence, blending earthy flavors with a luxurious cheesy finish.

Ingredients

• 24 large white mushrooms, stems removed and reserved
• 2 tablespoons olive oil
• 1/2 cup finely chopped onion
• 2 cloves garlic, minced
• 1/2 cup finely chopped mushroom stems
• 1/2 cup breadcrumbs
• 1/2 cup grated Asiago cheese
• 2 tablespoons truffle oil
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons chopped fresh parsley

Instructions

1. Preheat your oven to 375°F and lightly grease a baking sheet.
2. Heat olive oil in a skillet over medium heat. Add onion and garlic, sautéing until soft, about 3 minutes.
3. Add the chopped mushroom stems to the skillet, cooking until they release their moisture, about 5 minutes.
4. Remove from heat and stir in breadcrumbs, Asiago cheese, truffle oil, salt, pepper, and parsley until well combined.
5. Spoon the mixture into the mushroom caps, pressing gently to fill.
6. Arrange on the prepared baking sheet and bake for 20 minutes, or until the mushrooms are tender and the tops are golden.

The truffle oil elevates these stuffed mushrooms with a depth of flavor that’s unexpectedly sophisticated for such a simple appetizer.

Tip: For an extra crispy topping, broil the stuffed mushrooms for the last 2 minutes of baking.

Vegetable Medley Stuffed Mushrooms

These Vegetable Medley Stuffed Mushrooms are a delightful way to turn simple ingredients into a show-stopping appetizer or side dish.

Ingredients

• 12 large white mushrooms, stems removed and reserved
• 2 tbsp olive oil
• 1/2 cup finely chopped onion
• 1/2 cup finely chopped bell pepper
• 1/2 cup finely chopped zucchini
• 1/4 cup grated Parmesan cheese
• 1/4 cup breadcrumbs
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 375°F and lightly grease a baking sheet.
2. Finely chop the reserved mushroom stems. Heat olive oil in a skillet over medium heat. Add onion, bell pepper, zucchini, and chopped mushroom stems. Cook for 5 minutes until vegetables are soft.
3. Remove skillet from heat. Stir in Parmesan cheese, breadcrumbs, garlic powder, salt, and black pepper until well combined.
4. Spoon the vegetable mixture into the mushroom caps, pressing lightly to fill. Arrange on the prepared baking sheet.
5. Bake for 20 minutes until the mushrooms are tender and the tops are golden brown.

The combination of savory Parmesan and fresh vegetables creates a stuffing that’s both flavorful and satisfying, with a texture that’s perfectly balanced between creamy and crunchy.

Tip: For an extra crispy topping, broil the stuffed mushrooms for the last 2 minutes of baking.

Conclusion

We hope this roundup of 20 Delicious Large Stuffed Mushroom Savory Recipes inspires your next kitchen adventure! Each recipe offers a unique twist on this classic dish, perfect for any occasion. Don’t forget to try them out, share your favorites in the comments, and pin your must-makes on Pinterest. Happy cooking!