Stuffed mushrooms are a timeless appetizer that blends earthy mushrooms with a rich and flavorful filling. Whether served at a party or enjoyed as a snack, these bite-sized delights are always a hit. This recipe combines fresh herbs, breadcrumbs, and gooey cheese for a satisfying, crowd-pleasing dish.
Equipment:
- Baking sheet
- Parchment paper or foil
- Mixing bowl
- Spoon or small scoop
- Knife and cutting board
Ingredients:
- 16–20 button or cremini mushrooms
- ½ cup breadcrumbs (panko or regular)
- ½ cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
- 2 cloves garlic, minced
- 4 tablespoons cream cheese, softened
- 2 tablespoons olive oil, divided
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Optional: ¼ cup shredded mozzarella cheese for topping
Instructions:
- Prepare the Mushrooms:
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or foil.
Clean the mushrooms with a damp cloth and remove the stems. Chop the stems finely and set them aside. - Make the Filling:
In a mixing bowl, combine the chopped mushroom stems, breadcrumbs, Parmesan cheese, parsley, garlic, cream cheese, 1 tablespoon olive oil, salt, and pepper. Mix until well combined. - Stuff the Mushrooms:
Arrange the mushroom caps on the prepared baking sheet, cavity-side up. Spoon the filling into each mushroom cap, pressing gently to pack it in. If desired, sprinkle shredded mozzarella on top. - Bake the Mushrooms:
Drizzle the remaining olive oil over the stuffed mushrooms. Bake for 20–25 minutes, or until the mushrooms are tender and the filling is golden. - Serve:
Let the mushrooms cool for a few minutes before serving. Garnish with additional parsley if desired.
Tips:
- For added flavor, mix cooked sausage or crumbled bacon into the filling.
- Substitute cream cheese with goat cheese for a tangy twist.
- Serve with a side of marinara sauce for dipping.
These stuffed mushrooms are an elegant yet simple appetizer that’s bursting with flavor. With their creamy, cheesy filling and tender mushroom caps, they’re a guaranteed hit at any gathering. Enjoy this classic dish that’s perfect for entertaining or a delightful snack!
Stuffed Mushrooms Recipe
These stuffed mushrooms are the perfect appetizer! Filled with a savory mix of breadcrumbs, cheese, and herbs, they’re simple to make and guaranteed to impress.
Equipment
- Baking sheet
- Parchment paper or foil
- Mixing bowl
- Spoon or small scoop
- Knife and cutting board
Ingredients
- 16 –20 button or cremini mushrooms
- ½ cup breadcrumbs panko or regular
- ½ cup grated Parmesan cheese
- 2 tablespoons fresh parsley chopped
- 2 cloves garlic minced
- 4 tablespoons cream cheese softened
- 2 tablespoons olive oil divided
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Optional: ¼ cup shredded mozzarella cheese for topping
Instructions
- Prepare the Mushrooms:
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or foil.
- Clean the mushrooms with a damp cloth and remove the stems. Chop the stems finely and set them aside.
- Make the Filling:
- In a mixing bowl, combine the chopped mushroom stems, breadcrumbs, Parmesan cheese, parsley, garlic, cream cheese, 1 tablespoon olive oil, salt, and pepper. Mix until well combined.
- Stuff the Mushrooms:
- Arrange the mushroom caps on the prepared baking sheet, cavity-side up. Spoon the filling into each mushroom cap, pressing gently to pack it in. If desired, sprinkle shredded mozzarella on top.
- Bake the Mushrooms:
- Drizzle the remaining olive oil over the stuffed mushrooms. Bake for 20–25 minutes, or until the mushrooms are tender and the filling is golden.
- Serve:
- Let the mushrooms cool for a few minutes before serving. Garnish with additional parsley if desired.
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