Description
Delicious cheesy stuffed mushrooms baked to perfection, perfect for appetizers or gatherings.
Ingredients
Scale
- 1 1/2 lb. (680 g) baby mushrooms, rinsed
- 2 Tbsp. (28 g) unsalted butter
- 1/4 cup (25 g) bread crumbs
- 1/4 cup (25 g) finely grated Parmesan cheese, plus more for topping
- 4 oz. (113 g) cream cheese, softened
- 2 Tbsp. (8 g) chopped fresh parsley, plus more for serving
- 1 Tbsp. (2 g) chopped fresh thyme
- 2 cloves garlic, finely chopped
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Step 1: Preheat oven to 400°F (204°C). Grease a baking sheet lightly with cooking spray. Remove the stems from the baby mushrooms carefully and finely chop them. Arrange the mushroom caps on the prepared baking sheet.
- Step 2: Heat a medium skillet over medium heat and melt the unsalted butter. Add the finely chopped mushroom stems to the skillet and sauté, stirring frequently, until most of the moisture has evaporated, about 5 minutes.
- Step 3: Add the finely chopped garlic to the skillet and cook, stirring, until fragrant, about 1 minute. Then add the bread crumbs and continue to cook, stirring frequently, until the bread crumbs are slightly toasted and golden, about 3 minutes. Season with kosher salt and freshly ground black pepper. Remove the skillet from heat and let the mixture cool slightly.
- Step 4: Transfer the bread crumb mixture to a large bowl. Add the grated Parmesan, softened cream cheese, chopped fresh parsley, and fresh thyme. Season again with salt and pepper to taste. Stir thoroughly until well combined.
- Step 5: Using a teaspoon, carefully spoon the filling into each mushroom cap, packing it lightly to ensure the filling holds during baking. Sprinkle additional grated Parmesan on top of each stuffed mushroom.
- Step 6: Place the baking sheet with filled mushrooms into the preheated oven. Bake until the mushrooms are tender and the tops are golden brown, about 20 minutes. If the mushrooms release too much moisture, bake an additional 5 minutes to help evaporate excess liquid. For extra browning, broil for 2 to 3 minutes at the end of baking.
- Step 7: Once baked, transfer the stuffed mushrooms carefully to a serving platter. Garnish with additional chopped parsley.
Notes
- Room Temperature: Store cooled stuffed mushrooms in an airtight container at room temperature for up to 2 days. Avoid moisture buildup during storage.
- Refrigeration: Place stuffed mushrooms in an airtight container and refrigerate for up to 5 days. Allow to cool completely before sealing.
- Freezing: Wrap stuffed mushrooms tightly in plastic wrap, place in a freezer-safe container, and freeze for up to 3 months. Thaw in refrigerator before reheating.
- Use a teaspoon for filling mushroom caps evenly to reduce risk of overflow during baking.
- If filling is too dry, add cream cheese in 1 tablespoon increments until the mixture is creamy but not loose.
- To reduce strong garlic flavor, sauté garlic for 30 seconds instead of 1 minute.
- Broil mushrooms for an extra 2-3 minutes after baking for enhanced golden and crisp tops.
- Reheat stuffed mushrooms in the oven at 350°F (177°C) until warmed through, approximately 10-15 minutes, taking care not to overcook.
- Serve alongside a fresh arugula salad or roasted broccoli for a light accompaniment.
- Pair well with gluten-free pita chips or zucchini slices for dipping.
- Top with homemade marinara sauce or a balsamic glaze before serving. Sprinkle with additional fresh parsley or chives for extra freshness.
- This recipe is not gluten-free due to bread crumbs. For gluten-free adaptation, substitute with gluten-free bread crumbs (not included in source).
- Not suitable for vegan diets as written because it includes Parmesan and cream cheese. Use a dairy-free cream cheese substitute (¼ cup) for a dairy-free option.
- The recipe is nut-free and not keto or low-carb friendly because of the bread crumb content.
- Choose large, firm mushrooms such as cremini or portobello for best stuffing results and flavor.
- Use fresh, plain bread crumbs or panko for texture and binding.
- Choose freshly grated Parmesan for optimal flavor; avoid pre-grated varieties that can be overly salty.
- Use full-fat cream cheese for rich creaminess; low-fat versions may affect texture.
- Fresh garlic is essential for flavor; avoid powdered garlic.
- Fresh parsley and thyme provide the best herbal brightness; dried herbs may be used if fresh are unavailable but will be less vibrant.
Nutrition
- Serving Size: 1 stuffed mushroom
- Calories: Not provided
- Sugar: Not provided
- Sodium: Not provided
- Fat: Not provided
- Saturated Fat: Not provided
- Unsaturated Fat: Not provided
- Trans Fat: Not provided
- Carbohydrates: Not provided
- Fiber: Not provided
- Protein: Not provided
- Cholesterol: Not provided