Stuffed Mushrooms Paired with Prosecco

When it comes to appetizers I feel like “I got this!” Simple, delicious finger foods are something I understand so I love to put together starters for any party or for any meal. And when it comes to pairing wines with finger foods I can guarantee I will find the perfect compliment. That is how I feel about these Stuffed Mushrooms paired with Prosecco combination. It’s a match made in appetizer heaven!

Why Stuffed Mushrooms Paired with Prosecco Works

When I decided to make a Stuffed Mushroom appetizer for my monthly book club, I started with this NV Rivamonte Prosecco. It’s perfectly bubbly, light, and perfect with this creamy Stuffed Mushrooms recipe. The Scout & Cellar Prosecco is from Veneto, Italy, and a great starter wine!

Ingredients for Stuffed Mushrooms

  • Baby Bella Mushrooms
  • Butter
  • Garlic
  • Italian Breadcrumbs
  • Salt & Pepper
  • Parmesan Cheese
  • Cream Cheese Parsley

How to Make Stuffed Mushrooms

  • Cut out the stems and finely chop the Baby Bella Mushrooms.
  • Saute the mushrooms in a little butter, garlic, and Italian breadcrumbs to make half of them.
  • Next, take the other half comes from the cream cheese, parmesan cheese, parsley, and salt & pepper.
  • These go in the oven for about 20 minutes or until the mushrooms are done and the topping is golden.

Pair these delicious stuffed mushrooms with a beautiful, delicious Prosecco.

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5 from 1 vote

Stuffed Mushrooms Paired with Prosecco

It's nice to enjoy a heavy but easy appetizer with a lighter wine.  This Stuffed Mushrooms served with Prosecco combination is lovely for a holiday party or gathering.

Course Appetizer
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes


  • 20-25 Baby Bella Mushrooms cleaned, stems removed
  • 2 tablespoons Butter
  • 2 cloves Garlic minced
  • 1/2 cup Italian Breadcrumbs
  • Salt & Pepper to taste
  • 1/2 cup Parmesan Cheese freshly grated
  • 6 ounces Cream Cheese softened
  • 3 tablespoons Parsley chopped


  1. Preheat oven to 400 degrees and spray a cookie sheet or baking pan with non-stick spray

  2. Remove and chop the stems from the mushrooms and set aside.  Place the mushroom caps on the cookie sheet

  3. In a skillet, melt the butter and saute the chopped mushroom stems.  Once the mushrooms start turning brown, add the garlic for another minute.  Add the breadcrumbs for another 2 minutes or until it's slightly toasted.  Add salt & pepper and remove from the heat.  Let this cool slightly

  4. In a mixing bowl, combine the cream cheese, parmesan cheese, parsley, and the mushroom mixture until it's completely incorporated.  Save some of the parmesan cheese and parsley for the topping 

  5. Fill each of the mushroom caps with the filling.  Add the parmesan cheese to the top and bake for 20 minutes

  6. Remove and sprinkle with a little parsley before you serve

Recipe Notes

This Stuffed Mushrooms dish goes perfectly with the Prosecco I recommended or another sparkling wine.  You can find this Prosecco exclusively at Scout & Cellar!

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  1. 5 stars
    I’ve made this for our annual holiday party two years in a row and this year I was asked to make sure I make them again. Always a hit at the party, and they go fast! I usually double the recipe and make as many shrooms as I can.

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