Description
These classic stuffed mushrooms are a savory appetizer perfect for gatherings or a cozy night in. Baby mushroom caps are filled with a flavorful mixture of sautéed mushroom stems, garlic, breadcrumbs, cream cheese, Parmesan, and fresh herbs, then baked until golden and tender. The creamy, cheesy filling pairs beautifully with the earthy mushrooms, making these bites irresistible and easy to prepare.
Ingredients
Scale
For the Mushrooms
- 1 1/2 lb. baby mushrooms, rinsed
- Cooking spray
- Kosher salt
- Freshly ground black pepper
For the Filling
- 2 tbsp. unsalted butter
- 2 garlic cloves, finely chopped
- 1/4 cup plain breadcrumbs
- 1/4 cup finely grated Parmesan, plus more for topping
- 4 oz. cream cheese, softened
- 2 tbsp. finely chopped fresh parsley, plus more for serving
- 1 tbsp. finely chopped fresh thyme
Instructions
- Prepare Oven and Mushrooms: Arrange a rack in the center of your oven and preheat it to 400°F (200°C). Grease a baking sheet with cooking spray. Remove the stems from the baby mushrooms and finely chop the stems. Place the mushroom caps evenly spaced on the prepared baking sheet.
- Cook Filling Base: In a medium skillet over medium heat, melt the butter. Add the chopped mushroom stems and cook, stirring frequently, until the moisture has mostly evaporated, about 5 minutes. Add the finely chopped garlic and cook for another minute until fragrant. Stir in the breadcrumbs and cook until slightly toasted, about 3 minutes. Season this mixture with kosher salt and freshly ground black pepper. Remove from heat and allow to cool slightly.
- Mix Filling: Transfer the breadcrumb mixture to a large mixing bowl. Add the grated Parmesan, softened cream cheese, chopped parsley, and chopped thyme. Season again with salt and pepper as needed. Stir all ingredients thoroughly until well combined to create a creamy and flavorful filling.
- Stuff Mushrooms: Spoon the filling mixture into each mushroom cap generously. Sprinkle additional Parmesan over the filled caps to add a golden, cheesy crust once baked.
- Bake: Place the baking sheet in the preheated oven and bake the stuffed mushrooms for about 20 minutes, or until they are softened and the tops are golden brown.
- Serve: Remove the mushrooms from the oven and transfer them to a serving platter. Garnish with extra chopped parsley for a fresh, colorful finish. Serve warm for the best flavor and texture.
Notes
- For extra flavor, add finely chopped cooked bacon or sausage to the filling.
- Use gluten-free breadcrumbs to make this recipe gluten-free.
- Make sure the cream cheese is softened for easier mixing and a smoother filling texture.
- These mushrooms can be prepared ahead of time and baked just before serving.
- If baby mushrooms are unavailable, medium mushrooms can be used but adjust cooking time accordingly.
