CategoryAppetizers, Vegetarian
Stuffed mushrooms are the epitome of elegant appetizers—simple yet packed with flavor. These mushroom caps are brimming with a creamy, garlicky filling of cream cheese, breadcrumbs, parmesan, and herbs. They’re baked to golden-brown perfection and make a fantastic starter for any meal or party.
For the Mushrooms
16 large button or cremini mushrooms
2 tbsp olive oil
For the Filling
stems from the mushrooms (finely chopped)
4 cloves garlic (finely minced or grated)
⅓ cup cream cheese (room temperature for easy mixing)
¼ cup grated parmesan cheese (freshly grated for best flavor)
¼ cup breadcrumbs (plain or seasoned, depending on your preference)
1 tbsp fresh parsley (finely chopped, with extra for garnish)
1 tbsp dried thyme (or 2 teaspoons fresh thyme, chopped finely)
½ tsp onion powder (optional, for added depth)
salt and pepper to taste
¼ tsp paprika (for garnish)
Prepare the Mushrooms
1
- Preheat your oven to 375°F (190°C).
- Clean the mushrooms by gently wiping them with a damp paper towel (avoid washing them directly in water, as mushrooms soak up moisture and could turn soggy).
- Carefully remove the stems by wiggling them loose. Reserve the stems for the filling.
- Check the mushroom caps: If any have uneven openings, use a small spoon or knife to gently scrape and widen the cavity for easier stuffing.
Make the Filling
2
- Chop the Stems: Finely dice the mushroom stems, ensuring they are small enough to cook evenly and blend well into the filling.
- Cook the Filling Base:
- Heat 1 tablespoon of olive oil in a medium skillet over medium heat.
- Add the chopped mushroom stems and sauté for 3-4 minutes until they soften and release their moisture.
- Add the minced garlic to the skillet and cook for another minute, stirring frequently to prevent burning.
- Season lightly with a pinch of salt and pepper, then remove from heat and let cool for 5 minutes.
- Mix the Filling:
- In a mixing bowl, combine the sautéed stems and garlic with cream cheese, parmesan, breadcrumbs, parsley, thyme, and onion powder (if using).
- Taste the filling and adjust seasoning with additional salt and pepper if needed.
- Mix well until the filling has a smooth, spreadable consistency.
Assemble the Mushrooms
3
- Prepare the Caps: Lightly brush the outside of the mushroom caps with the remaining olive oil. This helps them become slightly crispy during baking.
- Stuff the Mushrooms:
- Using a small spoon, scoop the filling and press it into the mushroom cavity. Pack it tightly, forming a slight mound on top.
- Repeat for all the mushrooms and arrange them on a baking sheet lined with parchment paper or in a greased baking dish.
Bake the Mushrooms
4
- Place the stuffed mushrooms in the preheated oven and bake for 20-25 minutes, or until:
- The tops are golden brown and slightly bubbly.
- The mushroom caps are tender but not soggy.
- If you prefer extra crispy tops, switch the oven to broil mode for the last 2-3 minutes, keeping a close eye to avoid burning.
Garnish and Serve
5
- Remove the mushrooms from the oven and immediately sprinkle them with paprika for a subtle smoky flavor and a pop of color.
- Garnish with freshly chopped parsley to enhance presentation.
- Transfer to a serving plate and serve warm.
Serving Suggestions
6
- Pair with a light dipping sauce, such as garlic aioli or sour cream with chives.
- Serve alongside a crisp salad for a more substantial appetizer course.
Pro Tips
7
- Make Ahead: Assemble the stuffed mushrooms and store them in the refrigerator (covered) for up to 1 day before baking. Add 5 extra minutes to the bake time when cooking from cold.
- Gluten-Free Option: Replace breadcrumbs with almond flour or gluten-free panko.
- Cheese Variations: Try swapping parmesan with sharp cheddar, Gruyère, or blue cheese for a different flavor profile.
Ingredients
For the Mushrooms
16 large button or cremini mushrooms
2 tbsp olive oil
For the Filling
stems from the mushrooms (finely chopped)
4 cloves garlic (finely minced or grated)
⅓ cup cream cheese (room temperature for easy mixing)
¼ cup grated parmesan cheese (freshly grated for best flavor)
¼ cup breadcrumbs (plain or seasoned, depending on your preference)
1 tbsp fresh parsley (finely chopped, with extra for garnish)
1 tbsp dried thyme (or 2 teaspoons fresh thyme, chopped finely)
½ tsp onion powder (optional, for added depth)
salt and pepper to taste
¼ tsp paprika (for garnish)
Directions
Prepare the Mushrooms
1
- Preheat your oven to 375°F (190°C).
- Clean the mushrooms by gently wiping them with a damp paper towel (avoid washing them directly in water, as mushrooms soak up moisture and could turn soggy).
- Carefully remove the stems by wiggling them loose. Reserve the stems for the filling.
- Check the mushroom caps: If any have uneven openings, use a small spoon or knife to gently scrape and widen the cavity for easier stuffing.
Make the Filling
2
- Chop the Stems: Finely dice the mushroom stems, ensuring they are small enough to cook evenly and blend well into the filling.
- Cook the Filling Base:
- Heat 1 tablespoon of olive oil in a medium skillet over medium heat.
- Add the chopped mushroom stems and sauté for 3-4 minutes until they soften and release their moisture.
- Add the minced garlic to the skillet and cook for another minute, stirring frequently to prevent burning.
- Season lightly with a pinch of salt and pepper, then remove from heat and let cool for 5 minutes.
- Mix the Filling:
- In a mixing bowl, combine the sautéed stems and garlic with cream cheese, parmesan, breadcrumbs, parsley, thyme, and onion powder (if using).
- Taste the filling and adjust seasoning with additional salt and pepper if needed.
- Mix well until the filling has a smooth, spreadable consistency.
Assemble the Mushrooms
3
- Prepare the Caps: Lightly brush the outside of the mushroom caps with the remaining olive oil. This helps them become slightly crispy during baking.
- Stuff the Mushrooms:
- Using a small spoon, scoop the filling and press it into the mushroom cavity. Pack it tightly, forming a slight mound on top.
- Repeat for all the mushrooms and arrange them on a baking sheet lined with parchment paper or in a greased baking dish.
Bake the Mushrooms
4
- Place the stuffed mushrooms in the preheated oven and bake for 20-25 minutes, or until:
- The tops are golden brown and slightly bubbly.
- The mushroom caps are tender but not soggy.
- If you prefer extra crispy tops, switch the oven to broil mode for the last 2-3 minutes, keeping a close eye to avoid burning.
Garnish and Serve
5
- Remove the mushrooms from the oven and immediately sprinkle them with paprika for a subtle smoky flavor and a pop of color.
- Garnish with freshly chopped parsley to enhance presentation.
- Transfer to a serving plate and serve warm.
Serving Suggestions
6
- Pair with a light dipping sauce, such as garlic aioli or sour cream with chives.
- Serve alongside a crisp salad for a more substantial appetizer course.
Pro Tips
7
- Make Ahead: Assemble the stuffed mushrooms and store them in the refrigerator (covered) for up to 1 day before baking. Add 5 extra minutes to the bake time when cooking from cold.
- Gluten-Free Option: Replace breadcrumbs with almond flour or gluten-free panko.
- Cheese Variations: Try swapping parmesan with sharp cheddar, Gruyère, or blue cheese for a different flavor profile.
Notes
Visited 1 times, 1 visit(s) today