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Stuffed Mushrooms

Yields4 ServingsPrep Time15 minsCook Time30 minsTotal Time45 mins

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.

Stuffed Mushrooms

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

 

  1. Preheat your oven to 375°F (190°C).
  2. 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).
  3. Carefully remove the stems by wiggling them loose. Reserve the stems for the filling.
  4. 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

 

  1. Chop the Stems: Finely dice the mushroom stems, ensuring they are small enough to cook evenly and blend well into the filling.
  2. 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.
  3. 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

 

  1. Prepare the Caps: Lightly brush the outside of the mushroom caps with the remaining olive oil. This helps them become slightly crispy during baking.
  2. 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

 

  1. 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.
  2. 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

 

  1. Remove the mushrooms from the oven and immediately sprinkle them with paprika for a subtle smoky flavor and a pop of color.
  2. Garnish with freshly chopped parsley to enhance presentation.
  3. 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.

Nutrition Facts

0 servings

Serving size