Stuffed Mushrooms
Stuffed Mushrooms
Course: AppetizerServings
4
servingsPrep time
10
minutesCooking time
25
minutesCalories
70
kcalIngredients
1 lb (450g) button or cremini mushrooms, cleaned and stems removed
8 oz (225g) cream cheese, softened
1/2 cup grated parmesan cheese
1/4 cup breadcrumbs (panko for extra crunch)
2 garlic cloves, minced
2 tbsp fresh parsley, finely chopped (optional)
1 tbsp olive oil or melted butter
Salt and pepper to taste
Optional: a pinch of red pepper flakes or paprika for extra spice
Directions
- Preheat the Oven:
Heat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it. - Prep the Mushrooms:
Gently twist and remove the stems from the mushrooms.
Finely chop the stems — they’ll go into the filling!
- Cook the Stems and Garlic:
Heat 1 tbsp olive oil in a pan over medium heat. Add the chopped mushroom stems and minced garlic, cooking for 3-4 minutes until softened and fragrant. Let cool slightly.
- Make the Filling:
In a mixing bowl, combine:
Cooked mushroom stems and garlic
Softened cream cheese
Grated parmesan cheese
Breadcrumbs
Fresh parsley (if using)
Salt, pepper, and optional spices
Mix everything until well combined.
- Stuff the Mushrooms:
Using a small spoon, generously fill each mushroom cap with the creamy cheese mixture, pressing it down slightly so it stays in place.
- Bake:
Arrange the stuffed mushrooms on the baking sheet, spaced slightly apart. Bake for 20-25 minutes until the mushrooms are tender and the filling is golden brown and bubbly.
- Serve:
Let the mushrooms cool for a minute or two before serving. Garnish with extra parsley or a sprinkle of parmesan if you like!
