Description
These classic Stuffed Mushrooms are a savory appetizer featuring tender mushroom caps filled with a flavorful mixture of sautéed mushroom stems, garlic, bread crumbs, cream cheese, Parmesan, and fresh herbs. Baked until golden and tender, they make an elegant and delicious starter for any occasion.
Ingredients
Scale
For the Mushrooms
- Cooking spray
- 1 1/2 lb. baby mushrooms, rinsed
For the Filling
- 2 Tbsp. unsalted butter
- 2 cloves garlic, finely chopped
- 1/4 cup bread crumbs
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 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 Mushrooms: Preheat your oven to 400°F (200°C). Lightly grease a baking sheet with cooking spray. Remove the stems from the mushrooms and finely chop them. Arrange the mushroom caps evenly on the prepared baking sheet.
- Cook the Filling Base: In a medium skillet over medium heat, melt the unsalted 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 for another minute until fragrant, stirring continuously.
- Add Breadcrumbs and Season: Stir in the bread crumbs and cook, stirring frequently, until they are lightly toasted, about 3 minutes. Season the mixture with kosher salt and freshly ground black pepper to taste. Remove from heat and let the mixture cool slightly.
- Mix Filling Ingredients: Transfer the breadcrumb mixture to a large bowl. Add the finely grated Parmesan, softened cream cheese, chopped fresh parsley, and chopped fresh thyme. Season with additional salt and pepper if needed, then stir everything together until well combined.
- Stuff Mushrooms and Bake: Spoon the filling into the mushroom caps, filling them generously. Sprinkle additional Parmesan cheese on top of each filled mushroom. Bake in the preheated oven until the mushrooms are tender and the tops of the filling are golden brown, about 20 minutes.
- Garnish and Serve: Remove the stuffed mushrooms from the oven and transfer them to a serving platter. Garnish with additional chopped fresh parsley before serving.
Notes
- Ensure mushrooms are well rinsed and patted dry for best results.
- For a crunchy topping, you can sprinkle additional breadcrumbs mixed with Parmesan before baking.
- These stuffed mushrooms are best served warm but can be enjoyed at room temperature.
- Feel free to substitute fresh thyme with rosemary or oregano for a different herbal flavor.
- To make this recipe vegetarian, confirm that the Parmesan used is free from animal rennet.
Nutrition
- Serving Size: 1 serving (approx. 3 mushrooms)
- Calories: 150
- Sugar: 1 g
- Sodium: 260 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 25 mg
