Stuffed Parmesan Mushrooms with mushroom stems, two kinds of cheese and without the breadcrumbs. Easy to make and a crowd pleaser!

Short on time? We also love these 2 ingredient parmesan mushrooms.

Stuffed Parmesan Mushrooms served on a platter.

Stuffed mushroom caps with mushroom stems, parsley and 2 kinds of cheese, fresh Parmigiano Reggiano and mozzarella.

You really do not need too many ingredients to make this light, filling and full of flavour party appetizer.

Ingredients for Stuffed Parmesan Mushrooms

To make this Parmesan stuffed mushrooms recipe you will need just a few simple ingredients.

White mushrooms in a container.
  • Mushrooms: It is important to choose fresh and firm white or brown mushrooms. I bought this 20 pack at Costco.
  • Parmesan cheese
  • Mozzarella cheese
  • Onion
  • Garlic
  • Greek yogurt
  • Parsley
  • Salt and pepper

How to Make Stuffed Mushrooms

Here’s a quick overview how to make Parmesan stuffed mushrooms.

White mushroom caps with stems removed on a baking sheet.

Do not rinse them but rather wipe with damp paper towel. This way, mushrooms won’t soak up extra water and become soggy.

Just pull out the stems and finely chop them. Including onions and parsley.

Chopped red onion and garlic on cutting board

I could use many extra ingredients but I decided to keep this stuffed Parmesan mushrooms recipe simple. Really low key and use what you have on hand. No breadcrumbs either, I often don’t have them on hand.

You can use a tablespoon or two of mayo, cream cheese or sour cream instead of Greek yogurt. Anything that helps to bind the ingredients.

Mushroom stuffing in bowl

Mushrooms take only 20 minutes in the oven.

You will see the juices on a baking sheet and mushrooms will shrink in size and turn brown. That’s OK.

Unbaked stuffed mushrooms

They come out moist, meaty and full of flavour. Fresh Parmesan cheese adds that nice sharp flavour.

The key is to use fresh cheese and not the finely grated one.

We like stuffed parmesan mushrooms warm or cold, as appetizer or side dish. These stuffed mushrooms make the tastiest leftovers.

More Mushroom Recipes to Try

More Stuffed Recipes

A plate full of stuffed parmesan mushrooms.

Stuffed Parmesan Mushrooms

Stuffed Parmesan Mushrooms with mushroom stems, two kinds of cheese and without the breadcrumbs.
5 from 7 votes
Servings 20 servings
Calories 22
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes



  • Preheat oven to 400 degrees F and line large baking sheet with parchment paper. Set aside.
  • With a damp paper towel, wipe down the mushrooms. Remove/pull out the stems and finely chop them. Set aside. Place mushroom caps on prepared baking sheet.
  • Preheat medium skillet on medium high and spray with cooking spray. Add onion and chopped mushroom stems and saute for 8-10 minutes or until golden brown, stirring occasionally. Add a pinch of salt.
  • Transfer to a medium bowl along with parsley, garlic, black pepper, 1/4 tsp salt, 1/2 cup Parmesan cheese, Greek yogurt and mozzarella cheese. Mix with a fork.
  • Using a teaspoon, fill the mushroom caps with stuffing. Place a bit of remaining 1/4 cup Parmesan cheese on top of each mushroom.
  • Bake for 20 minutes. Serve hot or cold. I like them both ways.


Store: Refrigerate covered for up to 2 days. Do not freeze. Can be prepared up to 48 hours in advance: refrigerate mushroom caps and stuffing separately, then fill and bake just before serving.


Serving: 1mushroom | Calories: 22kcal | Carbohydrates: 1g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 80mg | Fiber: 1g | Sugar: 1g
Course: Appetizer
Cuisine: American Ukrainian
Author: Olena Osipov
Did you make this recipe?Mention @ifoodreal or tag #ifoodreal!

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About Olena

Welcome! I grew up in Ukraine watching my grandma cook with simple ingredients. I have spent the last 11 years making it my mission to help you cook quick and easy meals for your family!

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  1. 5 stars
    My husband actually asked …. “you made these?!?” before devouring seconds. They were pretty darn good. I use recipes as a inspiration rather than an exact science. So, I did substitute Swiss cheese because it was what I had on hand and added an egg to get the mixture to stick together a bit while baking. These will be on regular rotation in our house from now on .

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