Dessert

Cheesy Garlic Stuffed Baby Bella Mushrooms Recipe

ByLana Polati February 12, 2026February 12, 2026

Introduction

Stuffed mushrooms are a perfect appetizer or side dish that packs a flavorful punch. These baby Bella mushrooms are filled with a creamy, savory mixture and baked until golden brown, making them irresistible for any occasion.

A close-up view shows four stuffed mushrooms arranged on a white tray with a blue rim, set on a white marbled surface. Each mushroom has a base of dark brown, almost black, mushroom cap with a rough texture. On top is a thick layer of golden-brown stuffing mixed with small bits of green herbs and slightly toasted edges, giving a crumbly texture. The stuffing is topped lightly with white crumbled cheese and a few fresh thinly sliced green onion rings, adding a pop of bright green color. The lighting highlights the contrast between the dark mushroom base and the lighter topping, making the dish look fresh and flavorful. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

Cooking spray (for pan)
1 1/2 lbs. baby Bella mushrooms
2 tablespoons unsalted butter
2 tablespoons green onions, diced
4 cloves garlic, minced
1/4 cup plain breadcrumbs
1/4 teaspoon Kosher salt and freshly ground black pepper, or to taste
1/3 cup freshly grated Parmesan, plus more for topping
4 oz. cream cheese, softened to room temperature
2 tablespoons mayonnaise
1 teaspoon Italian seasoning (dried herbs)
2 tablespoons freshly chopped parsley

Instructions

Step 1: Preheat your oven to 400°F (200°C).
Step 2: Line a baking sheet with parchment paper and lightly spray it with cooking spray. Set aside.
Step 3: Clean the mushrooms by wiping them with a damp cloth. Remove the stems and roughly chop them. Place the mushroom caps on the prepared baking sheet.
Step 4: In a bowl, combine the chopped stems, butter, green onions, garlic, breadcrumbs, salt, pepper, Parmesan, cream cheese, mayonnaise, Italian seasoning, and parsley. Mix well until fully combined.
Step 5: Spoon the stuffing mixture into each mushroom cap, filling them generously.
Step 6: Bake in the preheated oven for 15–20 minutes, or until the stuffing is golden brown and bubbly.

Tips & Variations

Use panko breadcrumbs for a crunchier topping.
Add cooked, crumbled sausage or bacon to the stuffing for extra flavor.
Swap the Parmesan for Pecorino Romano or Asiago cheese if preferred.
For a vegetarian option, omit any meat variations and boost flavor with extra herbs and garlic.

Storage

Store leftover stuffed mushrooms in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 10 minutes or until warmed through to maintain their texture.

How to Serve

The image shows stuffed mushrooms with three clear layers. The bottom layer is a dark brown mushroom cap with a slightly rough texture. The middle layer is a light golden-brown, crumbly stuffing mixture that is thick, slightly uneven, and dotted with small bits of herbs and vegetables. The top layer consists of white crumbled cheese sprinkled with thin, bright green slices of green onion. These stuffed mushrooms sit inside a white tray with a thick blue rim, placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare these stuffed mushrooms ahead of time?

Yes, you can assemble the stuffed mushrooms and keep them covered in the refrigerator for a few hours before baking. Just add a few extra minutes to the baking time if baking straight from chilled.

Can I use other types of mushrooms?

Absolutely! While baby Bella mushrooms work well due to their size and firmness, you can also use cremini or white button mushrooms depending on availability and preference.