Description
These Stuffed Mushrooms are a savory and satisfying appetizer featuring tender mushroom caps filled with a flavorful mixture of sautéed mushroom stems, garlic, bread crumbs, Parmesan, cream cheese, and fresh herbs. Baked until golden and bubbly, they make a perfect party snack or elegant starter.
Ingredients
Scale
Mushrooms
- 1 1/2 lb. baby mushrooms, rinsed
- Cooking spray
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Filling
- 2 Tbsp. unsalted butter
- 2 cloves garlic, finely chopped
- 1/4 cup bread crumbs
- 1/4 cup finely grated Parmesan, plus more for topping
- 4 oz. cream cheese, softened
- 2 Tbsp. chopped fresh parsley, plus more for serving
- 1 Tbsp. chopped fresh thyme
Instructions
- Preheat and prepare baking sheet. Preheat the oven to 400°F (200°C). Grease a baking sheet with cooking spray. Remove the stems from mushrooms, finely chop the stems, and arrange the mushroom caps on the prepared baking sheet.
- Sauté mushroom stems and bread crumbs. In a medium skillet over medium heat, melt the butter. Add the chopped mushroom stems and cook, stirring frequently, until most moisture evaporates, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Stir in the bread crumbs and cook until slightly toasted, about 3 minutes. Season with salt and pepper. Remove from heat and let cool slightly.
- Make filling and stuff mushrooms. Transfer the bread crumb mixture to a large bowl. Add the grated Parmesan, cream cheese, parsley, and thyme. Season with salt and pepper to taste and mix until combined. Spoon the filling evenly into each mushroom cap and sprinkle additional Parmesan on top.
- Bake the stuffed mushrooms. Bake in the preheated oven for about 20 minutes until the mushrooms are tender and the tops are golden brown.
- Garnish and serve. Transfer the stuffed mushrooms to a serving platter and garnish with additional chopped parsley before serving.
Notes
- Use fresh baby mushrooms for best texture and flavor.
- Allow the filling mixture to cool slightly before adding cream cheese to avoid melting it too much.
- For a crispier topping, broil the mushrooms for 1-2 minutes at the end of baking.
- These can be prepared ahead and refrigerated before baking; just increase baking time slightly if baking cold.
- Can be adapted to gluten-free by using gluten-free bread crumbs.
Nutrition
- Serving Size: 1/8 recipe (about 3 stuffed mushrooms)
- Calories: 180
- Sugar: 1g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 30mg
