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These savory healthy stuffed mushrooms are perfect as an appetizer or game-day grub! …and nobody will guess they’re actually good for you, too!

Some stuffed mushrooms on a wooden cutting board; one with a bite out of it.

Whether you need an appetizer for a dinner party or some tasty grub for game days, it’s always nice to have a quick and easy recipe in your back pocket.  This recipe takes a “typical” stuffed mushroom and makes it a bit healthier without losing their incredible flavor and cravability!

Ingredients needed to make healthy stuffed mushrooms on a white background.

Ingredients for Stuffed Mushrooms (Amounts in Recipe Card Below)

  • Mushrooms – For this recipe you’ll want small round mushrooms such as baby Bella mushrooms or small white mushrooms.
  • Cream Cheese – For this recipe, you’ll use the 1/3 less fat cream cheese (I don’t recommend fat free cream cheese).
  • Plain Greek Yogurt 
  • Roasted Red Peppers – I use jarred sliced red pepper for convenience.
  • Panko Bread Crumbs – Find these in the grocery store next to the breadings/batters.
  • Parmesan Cheese – I prefer the texture of grated Parmesan in these (the stuff you top your pizza with).
  • Seasonings – I always add garlic, parsley and paprika.  Feel free to add black pepper, red pepper flakes, onion powder, Italian seasoning or other fresh herbs you love!
Stuffed mushrooms garnished with fresh parsley on a white ceramic platter.

How to make Healthy Stuffed Mushrooms

One thing I love about this recipe is that you don’t need many dishes.  Many stuffed mushroom recipes have you cook the filling mixture before stuffing and baking the mushrooms.  Not this one!  It’s super quick to prepare and you’ll have them in the oven before you know it.

Portabella mushroom caps on a lined baking sheet.

So, start by prepping the mushrooms.  Use a damp paper towel to wipe the mushrooms and then remove the stems.

Place the mushrooms on a greased pan and set aside.

The filling is super easy.  Simply stir together all of the filling ingredients until well-combined.  Use a small spoon to stuff each of the mushrooms with a generous amount of stuffing!  I find it easiest to use a baby spoon. 🙂

A small mushroom stuffed to the brim.

Lastly, you’ll stir together some panko bread crumbs and a little oil then sprinkle it over the mushrooms.  

Bake them in a preheated oven until they’re golden brown on top and serve warm!  The cooking time will depend on the size of the mushrooms.

Optional Add-Ins

Want to pack these with a little more nutrition?  Add a little bit of chopped fresh spinach and/or diced sun-dried tomatoes!

A stuffed mushroom on a parchment-lined wooden cutting board.

Frequently Asked Questions

How to Store and Reheat Stuffed Mushrooms

​Let the mushrooms cool then move them to an airtight container.  Refrigerate for up to 5 days. To reheat the mushrooms, you can either pop them into the microwave (I do 4 mushrooms for 30 seconds on high) or use the air fryer.

Are stuffed mushrooms healthy?

I guess it depends on your view of the word “healthy.”  I like that my recipe uses low-fat cream cheese, some Greek yogurt for protein and has some veggies mixed in.  Portobello mushrooms are a good source of fiber and protein and contain many vitamins and minerals.

Should you wash mushrooms before making stuffed mushrooms?

I don’t recommend washing mushrooms under water (like you would fresh berries or other vegetables).  Instead, use a damp paper towels to wipe the outside of the mushroom off to remove any dirt.

What type of mushrooms should I use to make stuffed mushrooms?

I like using baby Bella mushrooms for these.  They’re got great flavor and are the perfect shape for stuffing!  You can also use plain white button mushrooms.

Are stuffed mushrooms vegetarian?

This recipe would be, yes.  However, if you’d like to add some meat, you could add 1/2 cup of cooked and crumbled pork sausage or turkey sausage.

What should I do if I have leftover filling?

I like to spread it on a whole wheat tortilla, roll it up tightly and cut it into slices to make little pinwheels!  Another delicious snack!

A hand holding a stuffed mushroom with a bite out of it.

Other Appetizers You’ll Love

Easy Lemon Fruit Dip

Monster Cookie Dough Hummus

Gyro Dip

A stuffed mushroom on a wooden platter.

Healthy Stuffed Mushrooms

Author: Kelsey
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
6 servings, 4 mushrooms each
These savory healthy stuffed mushrooms are perfect as an appetizer or game-day grub! …and nobody will guess they're actually good for you, too!


  • One Baking Dish


  • 1 pound small whole mushrooms about 24
  • 4 ounces 1/3 less fat cream cheese (Naufchatel) softened
  • 1/3 cup plain Greek yogurt
  • 1/4 cup roasted red peppers drained and diced
  • 3 tablespoons panko bread crumbs
  • 2 tablespoon grated Parmesan cheese
  • 1 tablespoon freshly chopped parsley
  • 1/2 teaspoon minced garlic
  • 1/2 teaspoon paprika


  • 3 tablespoons panko bread crumbs
  • 1/2 teaspoon vegetable oil


  • Preheat oven to 375℉.
  • Clean mushrooms with a damp paper towel and carefully remove the stems*.
    1 pound small whole mushrooms
  • Spread the mushrooms out on a greased rimmed baking sheet or baking dish.
  • In a small bowl, combine the softened cream cheese, Greek yogurt, red peppers, panko bread crumbs, Parmesan cheese, parsley, minced garlic and paprika.
    4 ounces 1/3 less fat cream cheese (Naufchatel), 1/3 cup plain Greek yogurt, 1/4 cup roasted red peppers, 3 tablespoons panko bread crumbs, 2 tablespoon grated Parmesan cheese, 1 tablespoon freshly chopped parsley, 1/2 teaspoon minced garlic, 1/2 teaspoon paprika
  • Divide the filling amongst the mushrooms.
  • Combine the topping ingredients in a small bowl and sprinkle over the stuffed mushrooms.
    3 tablespoons panko bread crumbs, 1/2 teaspoon vegetable oil
  • Bake for 20-25 minutes or until the tops are golden brown.
  • Sprinkle with additional parsley, if desired, and serve warm.


*Don’t waste the stems!  I like to chop the stems up really fine and cook them with ground hamburger for casseroles, etc.


Calories: 90kcal | Carbohydrates: 6.3g | Protein: 6g | Fat: 5g | Saturated Fat: 2.6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1.4g | Cholesterol: 13mg | Sodium: 109mg | Potassium: 320mg | Fiber: 0.9g | Sugar: 2.9g | Vitamin A: 143IU | Vitamin C: 6.8mg | Calcium: 70mg | Iron: 0.6mg
“Dance Around the Kitchen” is not a dietitian or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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Top view of Healthier Stuffed Mushrooms spread out on a wooden platter.

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