Stuffed mushrooms are the cutest appetizer out there.

So round, so poppable, and so delicious. I absolutely love stuffed mushrooms. They’re easy to make (and make ahead if you need to) and they’re always a hit.

I love stuffed mushrooms and how infinitely customizable they are. They’re kind of like the vegetarian version of a deviled egg! I’m all about tiny bite-sized stuffed things and stuffed mushrooms fit the bill perfectly. These cheesy miso stuffed mushrooms are particularly good because they’re triple umami: mushrooms, miso, and parmesan cheese! They’re so full of flavor and satisfying.

stuffed mushrooms |

How to make stuffed mushrooms

  1. Start off by washing your mushrooms. Yes, we’re going to wash them, more on that below.
  2. After you wash them, trim the very tip of the stem and discard, then gently break the stems from the caps.
  3. Place the caps on a parchment paper lined baking sheet.
  4. Mince the stems then sauté them in butter until golden then let cool.
  5. While the stems are cooling, mix together cream cheese, mayo, and a bit of white miso.
  6. Stir in the sautéed stems then stuff the mushrooms, topping them with parmesan.
  7. Bake until golden and piping hot then enjoy!

trimming mushrooms |

Stuffed mushroom ingredients

  • mushrooms – I like using brown mushrooms because I think they’re prettier but white mushrooms are exactly the same so go with whichever you prefer. Try to choose mushrooms that are on the bigger side, but not too big, 1 – 1.5 inches.
  • butter – mushrooms sautéed in butter are a dream come true. You can use oil if you don’t have butter on hand.
  • cream cheese – this is what is the bulk of the creaminess in these stuffed mushrooms. It’s easier to mix if your cream cheese at room temp.
  • kewpie mayo – my secret ingredient! Kewpie mayo adds extra creaminess and when you bake it, it is SO delicious. If you don’t already know about it, read more about kewpie mayo here.
  • white miso – white miso adds extra umami and flavor. If you don’t have any on hand and don’t want to go to the store, you can skip it, but it really boosts all the savoriness of this dish.
  • parmesan – finishing with finely grated parmesan is always a pro move!

stuffed mushrooms |

How to pick good mushrooms

I like buying mushrooms loose so I can go through and choose ones that are about the same size so they all cook at the same rate. Look for whole, intact caps without discoloration. They should feel spring-y and light, not spongy.

To wash or not wash mushrooms

If you do a quick internet search on this, people are divided. Some people wash, some people don’t wash, some people peel. The reason why people don’t wash mushrooms is that they’re worried they’ll get soggy. But the truth is, like all plants, they can take a bit of a shower and be okay, especially if you’re washing them while they’re whole.

washed mushrooms |

How to clean mushrooms

Wash mushrooms right before you use them. Place whole mushrooms in a sieve (I use the sieve in the salad spinner basket) and use the spray function and cold water to spray off any dirt. Spin or pat dry with paper towels. Use immediately.

stuffed mushrooms |

What to serve with stuffed mushrooms

Happy mushroom stuffing!
xoxo steph

stuffed mushrooms recipe |

Cheesy Miso Stuffed Mushrooms

Stuffed mushrooms are the cutest appetizer out there.
Serves 8
5 from 3 votes
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour


  • 16 large mushrooms white or brown
  • 2 tbsp butter
  • 4 oz cream cheese
  • 1/4 cup mayo kewpie mayo preferred
  • 1 tbsp white miso
  • 1/4 cup Parmigiano Reggiano cheese finely grated
  • parsley finely chopped, to finish


  • Heat the oven to 400°F. Line a baking sheet with parchment paper. Trim the bottom of the stems of the mushrooms, then gently break them off. Place the mushroom caps on the prepared baking sheet.
    trimming mushrooms |
  • Finely mince the mushroom stems. In a medium skillet over medium heat, melt the butter and sauté the mushroom stems until soft and golden. Remove from the heat and let cool slightly.
    mushroom stuffing |
  • In a bowl, mix together the cream cheese, mayo, and white miso until smooth. Stir in the sautéed mushroom stems, taste and season with freshly ground pepper.
    mushroom stuffing cream |
  • Scoop the filling into the mushroom caps and top with grated parmesan.
    stuffed mushrooms ready to bake |
  • Bake for 20 minutes or until the cheese melts and the mushrooms are piping hot. Finish with parsley, remove, let cool slightly and enjoy!
    stuffed mushrooms |

Estimated Nutrition

Nutrition Facts
Cheesy Miso Stuffed Mushrooms
Amount Per Serving
Calories 127 Calories from Fat 102
% Daily Value*
Fat 11.3g17%
Saturated Fat 5.8g36%
Cholesterol 28mg9%
Sodium 229mg10%
Potassium 137mg4%
Carbohydrates 5g2%
Fiber 0.5g2%
Sugar 1.3g1%
Protein 3.7g7%
* Percent Daily Values are based on a 2000 calorie diet.


  1. Sabrina says:

    5 stars
    great appetizer, thank you, love these unique flavors (at least to me), kewpie mayo!

  2. LiiLii says:

    5 stars
    These are delicious! Though I’ve hardly been able to get some myself as they are usually gone before I get to sit down after cooking lol!
    Just a question, you say to use a baking sheet and parchment paper, but in the photos you use a cast iron, which is the right method? I normally make them for they are written, but it’s the cast iron better? Or is that just for looks in the photo?

    1. Stephanie says:

      hi! i’m so happy you like them! you can do either, we did it in a cast iron for the photo, but for easy clean up a baking sheet and parchment or foil works best! if you want a bit more sear on the bottom, the cast iron does that!

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