These White Bean Stuffed Mushrooms are a flavorful and satisfying appetizer or side dish. With creamy white beans, savory cheeses, and a hint of spice, these mushrooms are perfect for gatherings or as a hearty snack. You can also make these for a main dish by using large portobello mushrooms.

Stuffed mushrooms, arranged on one large plate, and two smaller plants

Stuffed mushrooms have always been a crowd-pleasing appetizer, and these White Bean Stuffed Mushrooms take things up a notch. The combination of tender mushrooms filled with a hearty white bean mixture, melty mozzarella, and crispy breadcrumbs makes for an irresistible bite. I wish I could explain how great they smell when they're coming right out of the oven. Whether you’re making them for a dinner party or simply as a snack, these mushrooms are guaranteed to impress.

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Recipe

Wiping stuffed mushroom ingredients laid out on the table

Ingredient Notes

Mushrooms: use white button mushrooms or mini portobello mushrooms. Both options are sturdy enough to hold the filling and bake beautifully without becoming too soft. If you want to make a heartier main dish version, swap these for large portobello mushrooms, which can be served as individual portions.

White Beans For this recipe, white beans are the star ingredient, providing a creamy and hearty base for the filling. Be sure to drain and rinse the beans thoroughly to remove any excess sodium before mashing. Cannellini, great northern, or navy beans work best because of their soft texture and mild flavor. While kidney beans or pinto beans can be used in a pinch, they’re slightly larger and may alter the texture slightly. If you're out of white beans, don't hesitate to experiment with these alternatives.

Lemon Juice: The secret ingredient here is fresh lemon juice. The acidity helps to enhance the rich flavors of the beans, cheese, and spices while also adding a little extra moisture to help the filling come together perfectly.

The usual suspects: for stuffed mushrooms include a combination of melty mozzarella and nutty Parmesan for richness, finely chopped shallots and garlic for depth, panko breadcrumbs for a satisfying crunch, and a well-balanced mix of olive oil and seasonings to bring everything together.

Instructions

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking.

Start by preparing the bean mixture. In a large bowl, mash the drained and rinsed white beans with 4 tablespoons (60 ml) of olive oil and 2 tablespoons (30 ml) of lemon juice. The beans should be mostly broken down but still slightly chunky for texture.

While you prepare the bean mixture, heat 2 tablespoons (30 ml) of olive oil in a skillet over medium heat. Add the finely chopped shallots and sauté for about 3–4 minutes until softened. Stir in the minced garlic, ½ teaspoon kosher salt, and crushed red pepper flakes, cooking for another minute until fragrant.

Shallots, garlic, red pepper, and salt, sautéed and a frying pan

Transfer the sautéed shallot mixture to the bowl with the mashed beans. Stir in the shredded mozzarella, grated Parmesan, chopped oregano, panko breadcrumbs, and ground black pepper until everything is well combined.

Breadcrumbs, white beans, shallots, mixture, oregano, and cheese, and a bowl

Clean the mushrooms by gently wiping them with a damp cloth or paper towel to remove any dirt. Carefully remove the stems and use a small knife to create a slight cavity in the mushroom caps.

Wiping mixture being scooped into mushroom laid out on a parchment paper

Arrange the mushrooms, cavity side up, on the prepared baking sheet. Drizzle them with 1 tablespoon (15 ml) of olive oil and sprinkle with ½ teaspoon kosher salt.

Spoon the prepared filling into the mushroom cavities, packing it slightly.

Bake the mushrooms in the preheated oven for 18–22 minutes, or until they are tender and the filling is golden brown.

Cooked stuffed mushrooms, arranged on a cooking sheet lined with parchment paper

How to Serve

As an appetizer for a dinner party or holiday gathering
As a side dish alongside roasted vegetables or a grain salad
On a platter with marinated feta and walnut pesto
As a light main dish with a simple green salad

A stuffed mushroom with a bite taken out of it

Tips, Tricks, and Alterations

Cleaning mushrooms: Always clean mushrooms by wiping them with a damp cloth or paper towel rather than rinsing them under water, as they can absorb moisture and become soggy.
Cheese substitutions: Feel free to swap out the mozzarella and Parmesan for other cheeses like fontina or Asiago for a different flavor profile.
Make-ahead option: You can prepare the filling and clean the mushrooms a day in advance. Store them separately in the refrigerator and assemble just before baking.
Gluten-free option: Use gluten-free breadcrumbs in place of panko for a gluten-free version of this recipe.
Spice level: If you prefer a milder version, reduce or omit the crushed red pepper flakes.

If you’ve tried this White Bean Stuffed Mushrooms Recipe recipe or any other recipe on BalancingBowls, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, and Pinterest to see more tasty meals and anything else I’m up to.

Recipe

White Bean Stuffed Mushrooms Recipe

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Ingredients

4 large shallots finely chopped
2 cloves garlic peeled and minced
1 teaspoon kosher salt divided
½ teaspoon crushed red pepper flakes
⅓ cup olive oil 80 ml (4 tablespoons for the filling, the rest for sautéing the shallots and garlic)
1 15 oz. can white beans, drained and rinsed (about 1 ½ cups or 255 g)
1 tablespoon fresh oregano finely chopped
½ teaspoon ground black pepper
¼ cup shredded mozzarella 30 g
¼ cup grated Parmesan 25 g
½ cup panko breadcrumbs 30 g
4 tablespoons lemon juice 60 ml
20-25 large cremini or white button mushrooms 24 oz. or 680 g

Instructions

Preheat the Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Prepare the Bean Mixture: In a large bowl, mash the white beans with 4 tablespoons (60 ml) of olive oil and 2 tablespoons (30 ml) of lemon juice using a fork or potato masher. The consistency should be slightly chunky, not completely smooth, but cohesive enough to hold together.
Cook the Aromatics: Heat the remaining olive oil (approximately 2 tablespoons or 30 ml) in a skillet over medium heat. Add the chopped shallots, ½ teaspoon kosher salt, and the crushed red pepper flakes. Cook for 3–4 minutes until the shallots are softened. Stir in the minced garlic and cook for an additional minute until fragrant. Remove from heat.
Combine the Filling: Transfer the sautéed shallot mixture to the bowl with the mashed beans. Once slightly cooled, stir in the shredded mozzarella, grated Parmesan, chopped oregano, panko breadcrumbs, and ¼ teaspoon ground black pepper. Mix until well combined.
Prepare the Mushrooms: Clean the mushrooms by wiping them with a damp cloth and remove the stems. Use a small knife to carefully cut out a bit of the mushroom center, creating a cavity for the filling. Place the mushrooms, cavity side up, on the prepared baking sheet. Drizzle the mushrooms with 1 tablespoon (15 ml) of olive oil and sprinkle them with ½ teaspoon kosher salt.
Stuff and Bake: Spoon the prepared filling into the mushroom cavities, packing it slightly to ensure it stays in place. Drizzle the filled mushrooms with the remaining olive oil (about 1 tablespoon or 15 ml). Bake in the preheated oven for 18–22 minutes, or until the mushrooms are tender and the filling is golden brown.

Notes

For a main dish version, use large portobello mushrooms and increase the baking time by 5–7 minutes.
These stuffed mushrooms are best served warm, but they can also be enjoyed at room temperature.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.