These stuffed mushrooms are a fantastic appetizer that can impress any guest! With a savory cream cheese filling and grated Parmesan cheese, they’re a great way to kick off a meal or munch on during a party.
This recipe illustrates solutions for bland stuffing and insufficient creaminess in traditional mushroom dishes, enhancing flavor and texture significantly.
I remember the first time I tried making these; I accidentally overcooked them, and they turned out a bit rubbery. But with practice, I learned how to check them earlier so they stay tender. Plus, they save time on busy weeknights since they’re quick to whip up in under 45 minutes!
This recipe works because it uses fresh ingredients to create a lovely texture and flavor without being too complicated. The mushrooms roast nicely at 350°F for about 20-25 minutes, making the filling warm and delicious. If you need more delicious appetizers, try my Christmas Cheese Ball.
Table of contents
Why You Will Love This Recipe
- Super Savory Flavor , The mix of cream cheese and Parmesan creates a creamy and cheesy filling that perfectly complements the earthy taste of mushrooms, making each bite burst with flavor.
- Easy to Prep , With just 15 minutes of prep time, you can quickly whip up the stuffing with simple ingredients. The cooking process is straightforward, letting you focus on enjoying cooking.
- Comforting Texture , The crumbly breadcrumbs give a satisfying texture that contrasts beautifully with the tender, roasted mushroom caps. This textural difference keeps each bite interesting and enjoyable.
- Make-Ahead Convenience , Stuffed mushrooms can be prepped in advance and kept in the fridge for a day. This means you can have a delicious appetizer ready to pop in the oven, perfect for last-minute entertaining.
Cheesy Stuffed Mushrooms Appetizer Recipe
- Prep Time: 60 minutes
- Cool Time: See notes
- Cook Time: 25 minutes
- Total Time: 9 hours (including freezing)
- Yield: 24 cakes 1x
- Category: Appetizer
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Description
Crispy lion’s mane crab cakes made from shredded lion’s mane mushrooms, panko, and Old Bay, fried until golden and served with garlic-dill aioli.
Ingredients
- Main Ingredients
- 1 pound (450 g) lion’s mane mushrooms, shredded
- 1 medium onion, finely diced
- 1 small red pepper, finely diced
- 1/4 cup (60 ml) olive oil, plus 2 tablespoons (30 ml) for cooking
- 3 eggs
- 1/2 cup (120 ml) Kewpie mayo
- 2 tablespoons (30 ml) Worcestershire sauce
- 2 tablespoons (30 ml) freshly squeezed lemon juice
- 1/2 cup (60 g) panko crumbs for filling
- 1 1/2 cups (180 g) panko crumbs for breading
- 2 stalks spring onion, chopped
- 1 tablespoon (15 g) Old Bay seasoning
- 1 tablespoon (15 g) fresh Italian parsley, roughly chopped
- 11/2 teaspoon (5 g) salt
- 1/21/2 teaspoon (2.5 g) pepper
- 1/4 cup (30 g) all-purpose flour
- 2 tablespoons (15 g) all-purpose flour
- Seasonings / Secondary Ingredients
- 1 clove garlic, minced
- 11/2 teaspoon (5 g) freshly chopped dill
- 1/4 cup (60 ml) sour cream
- Lemon wedges, for garnish (optional)
Instructions
- Step 1: In a bowl, combine sour cream, minced garlic, freshly chopped dill, and some lemon juice or seasoning as desired. Stir all ingredients thoroughly to create a creamy sauce. Set aside to allow flavors to meld.
- Step 2: Heat 1/4 cup (60 ml) olive oil in a skillet over medium-high heat. Add finely diced onion and red pepper. Cook, stirring occasionally, until vegetables are soft and fragrant.
- Step 3: Add shredded lion’s mane mushrooms to the skillet with vegetables. Stir occasionally, cooking until the mushrooms turn golden and the moisture has evaporated. This ensures a flaky, crab-like texture and improves binding.
- Step 4: Transfer the cooked mixture to a bowl and let it cool completely to prevent scrambled eggs. Once cooled, whisk eggs separately until combined and add to the mushroom mixture. Stir in 1/2 cup (60 g) panko crumbs, spring onions, Old Bay seasoning, chopped parsley, Worcestershire sauce, lemon juice, salt, and pepper. Mix well to form a cohesive mixture.
- Step 5: Shape the mixture into cakes, wrap tightly in plastic wrap to prevent freezer burn, and freeze. Freezing helps the cakes hold their shape during cooking. Chill time can vary from a few hours to overnight depending on firmness desired.
- Step 6: Set up three shallow dishes—one with 1/4 cup (30 g) flour, one with 2 tablespoons (15 g) flour, and one with 1 1/2 cups (180 g) panko crumbs. Dredge each cake first in flour, then in beaten egg if reserved, and finally coat with panko crumbs for a crispy exterior.
- Step 7: Heat 2 tablespoons (30 ml) olive oil in a skillet over medium heat. Cook the breaded cakes for about 3-4 minutes per side until deep golden brown and crispy. Flip halfway through cooking for even browning. If cakes brown too quickly, reduce heat. The internal temperature should reach 165 degrees F for food safety.
- Step 8: Serve the cakes warm, drizzled with prepared aioli or with the sauce on the side. Garnish with lemon wedges if desired.
Notes
- Room Temperature: Store cakes in an airtight container up to 2 days, avoiding humidity and heat exposure.
- Refrigeration: Use airtight container, refrigerate at 4 degrees C, and consume within 4 days.
- Freezing: Individually wrap cakes in plastic wrap, place in freezer bags, and store up to 3 months. Thaw overnight in refrigerator before cooking.
- If cakes fall apart while frying, refrigerate the shaped cakes for 30 minutes beforehand to help them set.
- When mixture feels too wet, add an extra 1/4 cup (30 g) of panko crumbs for better shaping.
- Use a thermometer to confirm doneness; cakes should reach 165 degrees F internally.
- If aioli is too thick, whisk in 1 tablespoon (15 ml) of water at a time to achieve a drizzle-able consistency.
- Flip cakes at 2-3 minute intervals to avoid uneven browning.
- Pair with a fresh arugula salad or a quinoa side dish.
- Serve alongside tangy coleslaw for added crunch.
- Add to grain bowls with roasted vegetables or use as gluten-free wrap filling for hand-held bites.
- Top with lemon garlic aioli or drizzle with spicy sriracha sauce for added flavor.
- For a vegan option, substitute eggs with vegan egg replacer and mayonnaise with plant-based mayo.
- Use gluten-free breadcrumbs in place of panko for gluten-free dietary needs.
- Choose firm, fresh lion’s mane mushrooms with creamy white or beige color for best texture.
- Old Bay seasoning substitutes include a mix of paprika, celery salt, and black pepper.
- Use fresh panko crumbs; stale breadcrumbs negatively affect the texture.
- Fresh Italian parsley adds fresh color and a mild herbal note; dried parsley is not recommended.
Nutrition
- Serving Size: 1 cake
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
Ingredient Notes
- Button mushrooms: Choose firm, plump button mushrooms without blemishes for the best flavor and texture. They should have a nice, fresh smell, indicating they’re ripe.
- Cream cheese: Use full-fat cream cheese for a rich, creamy filling that blends well with herbs and spices. Make sure it’s softened beforehand for easy mixing.
- Parmesan cheese: Grate fresh Parmesan for a sharper taste and better melt than pre-grated. Aged Parm brings a fantastic depth to the filling, making it so inviting.
- Garlic: Fresh garlic is a must for flavor! Mince it finely to enhance the aroma and avoid any rough texture in the filling. Garlic powder can work as a substitute if needed.
- Fresh herbs: Opt for parsley or chives for a pop of color and fresh flavor. Chop them finely to distribute the taste evenly throughout the filling.
- Button mushrooms: Choose firm, plump button mushrooms without blemishes for the best flavor and texture. They should have a nice, fresh smell, indicating they’re ripe.
- Cream cheese: Use full-fat cream cheese for a rich, creamy filling that blends well with herbs and spices. Make sure it’s softened beforehand for easy mixing.
- Parmesan cheese: Grate fresh Parmesan for a sharper taste and better melt than pre-grated. Aged Parm brings a fantastic depth to the filling, making it so inviting.
- Garlic: Fresh garlic is a must for flavor! Mince it finely to enhance the aroma and avoid any rough texture in the filling. Garlic powder can work as a substitute if needed.
- Fresh herbs: Opt for parsley or chives for a pop of color and fresh flavor. Chop them finely to distribute the taste evenly throughout the filling.
Recipe Tips
- If your mushroom caps feel too wet, wipe them with a dry paper towel before tossing them in olive oil to avoid sogginess during baking.
- When stems or shallots burn while sautéing, reduce the heat to medium, cooking for 3, 5 minutes longer to soften them without browning excessively.
- For an overstuffed mushroom, scoop out some filling to avoid cracking when baking; ensure even filling leaving a slight space at the top.
- If you notice the filling cooling too quickly, cover it loosely with foil during the last 10 minutes of baking to prevent drying out.
- When baking, check the mushrooms at 20 minutes for doneness; they should be tender and filling lightly golden without overcooking.
Serving Suggestions
Serve stuffed mushrooms alongside a fresh arugula salad or garlic sautéed spinach. Pair them with gluten-free crackers or veggie sticks for crunch.
Use stuffed mushrooms to make a delightful topping for gluten-free bruschetta or as a filling in gluten-free crepes. Add to a savory omelet or as a side to grilled chicken.
Top with a drizzle of balsamic reduction or a sprinkle of fresh herbs for added flavor. A creamy garlic sauce or homemade pesto also works well to enhance each bite.
Recipe variations
- You can use baby bella or portobello mushrooms; larger caps provide more space for the filling and roast nicely in the oven for this stuffed mushrooms recipe.
- Add 1 tbsp minced fresh cilantro or substitute with 1/2 tbsp dried for a fresh note in the filling, along with 3 garlic cloves to boost savory depth.
- Either shallots or yellow onions work for the sautéed stuffing base; shave 1 shallot or use 1/3 cup chopped onion to maintain the aromatic sweetness.
- If using this recipe for 8 servings, double ingredients and bake in two 9×13-inch dishes, extending baking time by 5 minutes for tender, filled mushrooms.
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How to Store?
To keep your Cheesy Stuffed Mushrooms Appetizer Recipe fresh and delicious, follow these storage tips:
Room Temperature: Place in an airtight container at room temperature for up to 2 days. Keep away from direct sunlight and heat sources.
Refrigeration: Store in an airtight container in the refrigerator for up to 4 days. Reheat gently before serving to maintain texture and flavor.
Freezing: Wrap in plastic wrap, then place in a freezer bag or container. Keep frozen up to 2 months. Thaw in the refrigerator before reheating.
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