Description
These Stuffed Mushrooms are a delectable appetizer featuring tender baby mushroom caps filled with a savory mixture of sautéed stems, garlic, creamy cheese, fresh herbs, and Parmesan. Baked to golden perfection, they make a perfect party snack or elegant starter.
Ingredients
For the Mushrooms
- Cooking spray, for greasing baking sheet
- 1 1/2 lb. baby mushrooms, rinsed
For the Filling
- 2 tbsp. unsalted butter
- 2 garlic cloves, finely chopped
- 1/4 cup plain breadcrumbs
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1/4 cup finely grated Parmesan cheese, 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 the oven and preheat to 400°F (200°C). Lightly grease a baking sheet with cooking spray. Remove stems from the baby mushrooms and finely chop them. Arrange the mushroom caps on the prepared baking sheet, cap side down.
- Sauté Filling Base: In a medium skillet over medium heat, melt the butter. Add the chopped mushroom stems and cook, stirring frequently, until most of the moisture has evaporated, about 5 minutes. Add the finely chopped garlic and cook, stirring, until fragrant, about 1 more minute. Stir in the breadcrumbs and cook, stirring often, until they are slightly toasted and golden, about 3 minutes. Season with kosher salt and freshly ground black pepper. Remove from heat and let cool slightly.
- Make Filling Mixture: Transfer the breadcrumb mixture to a large bowl. Add the finely grated Parmesan, softened cream cheese, chopped parsley, and chopped thyme. Season again with salt and pepper to taste. Stir well to combine until the filling is smooth and uniform.
- Stuff the Mushrooms: Using a spoon, fill each mushroom cap generously with the prepared filling. Sprinkle additional Parmesan cheese over the tops.
- Bake: Place the baking sheet in the preheated oven and bake the stuffed mushrooms until the mushrooms are softened and the tops are golden brown, about 20 minutes.
- Serve: Transfer the baked stuffed mushrooms to a serving platter and garnish with extra chopped fresh parsley. Serve warm as an appetizer or side dish.
Notes
- You can use Italian seasoned breadcrumbs for extra flavor, but reduce added salt accordingly.
- For a dairy-free variation, substitute cream cheese with a plant-based alternative and omit Parmesan or use vegan cheese.
- Make ahead tip: Prepare filling and stuff mushrooms a few hours before baking. Store covered in the refrigerator and bake just before serving.
- To add a bit of heat, sprinkle some red pepper flakes into the filling mixture.
- Ensure mushrooms are rinsed dry to prevent excess moisture which can affect baking texture.
