Renaissance Stuffed Mushrooms

Renaissance Stuffed Mushrooms

trooworld 13

"I created this recipe for a vegetarian friend. It is based on my Italian sausage stuffed mushrooms, but this is more 'veggie' friendly! Enjoy it! If you don't have any garlic olive oil, just use regular olive oil and add an extra clove of garlic."

Ingredients 1 h {{adjustedServings}} servings 122 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 122 kcal
  • 6%
  • Fat:
  • 10.7 g
  • 16%
  • Carbs:
  • 1.9g
  • < 1%
  • Protein:
  • 4.8 g
  • 10%
  • Cholesterol:
  • 30 mg
  • 10%
  • Sodium:
  • 134 mg
  • 5%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Remove stems from mushrooms. Set aside caps. Finely chop stems, discarding hard pieces.
  3. Heat olive oil in a medium saucepan over medium heat. Stir in mushroom caps, garlic and green onions. Cook and stir until soft, about 4 minutes. Remove from heat and allow to cool until easily handled.
  4. In a medium bowl, mix together chopped mushroom stem pieces, cream cheese, port wine, Italian-style seasoning, Parmesan cheese, Cheddar cheese, ground black pepper and hot pepper sauce.
  5. Stuff mushroom caps with the mushroom stem mixture. Arrange on a medium baking sheet and bake in the preheated oven 20 to 25 minutes, or until lightly browned.
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Reviews 121

  1. 142 Ratings

I'm nuts too...

I made these Friday night to bring to my neighbor/friends candle party. I sorta snuck in with them & set them on the table & all night I kept hearing "who made these mushrooms, they're really good" and were asking for the recipe. I tasted a few before leaving (for dinner) and thought that they were pretty good, I didn't read the reviews before making them, but I agree with DREGINEK to skip the oil & mix the garlic in with the cream cheese mixture. While they were baking, they did get kinda "runny", but they were okay as they cooled. I got lucky & found 2.5 lbs. mushrooms with huge caps at Costco so I didn't have left over filling. Thanks Chris!


I should have submitted a picture. This is a great recipe and easy to make. I change it around a bit. Instead of sauteeing the mushroom cap, I sauteed the stem pieces, along with green onions and added fresh chopped basil and parsley. Let it cool and added it to the cheese mixture. I added several pads of herb butter to the baking dish right before putting it in the oven. I made it the night before my dinner party, stored in the fridge.


Good mushrooms but as others have mentioned, either double the mushrooms or reduce the filling by half so that you don't have extra leftover. Also, instead of sauting the mushrooms in oil, garlic and green onions, I added the garlic and green onion (omitted the oil) into the cream cheese mix. These are nothing like I have ever had before and I would make again.