Savory Stuffed Mushroom Hearts

Name: Savory Stuffed Mushroom Hearts
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 12 servings
Ingredients: 12 large portobello mushrooms, stems removed; 1 cup cream cheese, softened; 1/2 cup shredded mozzarella cheese; 1/2 cup breadcrumbs; 1/4 cup grated Parmesan cheese; 2 cloves garlic, minced; 2 tablespoons fresh parsley, chopped; 1 tablespoon fresh thyme, chopped; Salt and pepper to taste; 2 tablespoons olive oil for drizzling

Highlighted under: Celebration Food Recipes

I absolutely love making Savory Stuffed Mushroom Hearts for gatherings and cozy nights in. The combo of earthy mushrooms with a rich stuffing creates a delightful bite that's bursting with flavor. Each heart-shaped mushroom is packed with cheese, herbs, and breadcrumbs, making them irresistible as an appetizer or side dish. Plus, they showcase my culinary creativity, something my family and friends always appreciate. Trust me, these little heart-shaped wonders will steal the spotlight at your next meal!

Created by

Emily

Last updated on 2026-01-17T14:56:27.555Z

I remember the first time I made these Savory Stuffed Mushroom Hearts for a dinner party. They were a hit! Everyone loved the combination of flavors, and it was such a joy to serve something I created from scratch. The key to their mouthwatering taste lies in the balance of cream cheese and fresh herbs, which meld together beautifully.

Over the years, I've experimented with different fillings, but I always come back to this classic blend. A tip I've learned is to ensure you don't overcrowd the pan when baking them; this allows the heat to circulate evenly and gives them a perfect golden finish.

        Why You'll Love These
        Heart-shaped for a fun twist on a classic appetizer
Bursting with a cheesy, herbaceous filling
Quick to prepare, making them perfect for last-minute gatherings

      

Mushrooms: The Star of the Dish

Portobello mushrooms are the ideal choice for stuffing due to their robust flavor and meaty texture. When selecting your mushrooms, choose caps that are firm and unblemished for the best outcome. The shape of the portobello not only holds the stuffing well but also creates a pleasing presentation. If you come across larger mushrooms, just make sure to adjust the cooking time slightly, as they may take a little longer to cook through.

Removing the gills of the mushroom is essential for not only aesthetics but also to avoid excess moisture. By gently scraping out the gills, you create more room for your savory filling while also preventing a watery dish. Ensuring the mushrooms are clean but still intact is key, so use a damp cloth for cleaning rather than rinsing them under water, which can make them soggy.

Crafting the Perfect Filling

The filling is where the magic happens, combining cream cheese, mozzarella, and Parmesan for a rich and creamy texture. Each cheese has a specific role: cream cheese offers smoothness, while mozzarella brings stretch, and Parmesan lends a distinct flavor boost. I recommend using full-fat cream cheese for the best results, as lower-fat varieties can result in a watery filling.

If you're looking for variations, consider adding some cooked sausage or spinach to the cheese mixture for an extra layer of flavor. You can also make this dish lighter by substituting low-fat cream cheese or using nutritional yeast for a dairy-free option. Don’t hesitate to experiment with herbs too; fresh basil or dill can add a nice twist to the traditional flavor.

Final Touches: Baking and Serving

Baking the stuffed mushrooms at 375°F (190°C) allows the flavors to meld beautifully while ensuring the mushrooms cook through without becoming overly soggy. Keep an eye on them as they bake; the tops should become golden brown and the cheese will be bubbling. If you find the tops aren’t browning as much as you’d like, a quick broil for the last 2-3 minutes can help achieve that perfect golden finish.

For serving, these stuffed mushroom hearts are superb on a platter with fresh dipping sauces like marinara or a tangy yogurt dip. They can also be accompanied by a simple salad, making them an excellent addition to any meal. Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven to maintain their texture. Alternatively, you can freeze the unbaked stuffed mushrooms for up to a month, ready to pop in the oven whenever a craving strikes!

Ingredients

For the Stuffed Mushrooms

12 large portobello mushrooms, stems removed
1 cup cream cheese, softened
1/2 cup shredded mozzarella cheese
1/2 cup breadcrumbs
1/4 cup grated Parmesan cheese
2 cloves garlic, minced
2 tablespoons fresh parsley, chopped
1 tablespoon fresh thyme, chopped
Salt and pepper to taste
2 tablespoons olive oil for drizzling

Instructions

Prepare the Mushrooms

Preheat your oven to 375°F (190°C). Clean the portobello mushrooms with a damp cloth and remove the stems, scooping out a little bit of the gills to create a heart shape.

Make the Filling

In a bowl, combine the cream cheese, mozzarella, breadcrumbs, Parmesan, garlic, parsley, thyme, salt, and pepper. Mix until well combined.

Stuff the Mushrooms

Spoon the cheese mixture generously into each mushroom cap, pressing slightly to ensure it's well packed.

Bake

Place the stuffed mushrooms on a baking sheet lined with parchment paper. Drizzle with olive oil. Bake for 25 minutes or until the mushrooms are tender and the tops are golden.

Serve

Remove from the oven, let them cool for a few minutes, and serve warm. Enjoy the applause!

Pro Tips

For an extra kick, consider adding some chopped sun-dried tomatoes or cooked spinach to the filling. These additions integrate beautifully into the creamy mix and enhance the overall flavor.

Storage and Reheating Tips

To store leftover Savory Stuffed Mushroom Hearts, allow them to cool completely, then place them in an airtight container. They will keep well in the fridge for up to 3 days. When you're ready to enjoy them, the best reheating method is in the oven at 350°F (175°C) for about 10-15 minutes, which will help retain the texture that microwaving might compromise.

If you have some unbaked stuffed mushrooms and are thinking about making them ahead of time, simply prepare the filling and stuff the mushrooms as usual. Place them on a baking sheet and cover tightly with plastic wrap before freezing. Just be sure to bake them from frozen, increasing the baking time to about 30-35 minutes, to ensure they bake evenly. It’s a great way to always have an impressive dish ready at your fingertips!

Ingredient Variations

Switching up the ingredients can keep this dish fresh and exciting! Try substituting the breadcrumbs with crushed crackers or panko for added crunch. If you're looking to make it gluten-free, gluten-free breadcrumbs or cooked quinoa can work well as a substitute without sacrificing texture.

Additionally, consider incorporating different cheeses like feta or goat cheese for a tangy flavor twist. Adding sun-dried tomatoes or olives can also enhance the Mediterranean flair of these stuffed mushrooms, making them suitable for various culinary preferences.

Serving Suggestions

These heart-shaped stuffed mushrooms make for a delightful shareable dish, perfect for parties or as a romantic meal for two. For a more complete meal, pair them with a light salad dressed with lemon vinaigrette, complementing the rich flavors of the mushrooms. They also blend wonderfully with an array of dipping sauces, from tangy balsamic glaze to zesty marinara.

For a fun twist, serve them on skewers for easy handling, or top them with a sprinkle of fresh herbs as a last-minute garnish before serving. This not only enhances their presentation but adds an inviting aroma that can draw everyone to the table.

Questions About Recipes

→ Can I make these stuffed mushrooms ahead of time?

Absolutely! You can prepare the filling and stuff the mushrooms a few hours in advance, then just bake them right before serving.

→ What can I substitute for cream cheese?

You can use ricotta cheese or a dairy-free cream cheese alternative for a lighter version.

→ How do I store leftovers?

Store leftover stuffed mushrooms in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven at 350°F (175°C) until warmed through.

→ Can I freeze stuffed mushrooms?

Yes, you can freeze them before baking. Just freeze them on a baking sheet and transfer to a container once solid. Bake from frozen, adding a few extra minutes to the cooking time.