Description
These cheesy stuffed mushrooms are a delightful appetizer featuring tender baby mushroom caps filled with a savory mixture of sautéed mushroom stems, garlic, bread crumbs, cream cheese, Parmesan, and fresh herbs. Baked until golden and bubbly, they’re perfect for holiday dinners, cocktail parties, or any gathering needing a flavorful finger food.
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: Preheat your oven to 400°F (200°C). Grease a baking sheet with cooking spray for easy cleanup. Carefully remove the stems from the mushroom caps, saving the stems for the filling. Arrange the caps evenly on the prepared baking sheet.
- Sauté Mushroom Stems: In a medium skillet over medium heat, melt the butter. Add the finely chopped mushroom stems and cook, stirring frequently, until most of the moisture has evaporated, about 5 minutes.
- Add Garlic and Bread Crumbs: Stir in the garlic and cook for about 1 minute until fragrant. Then add the bread crumbs and continue cooking, stirring often, until the bread crumbs are slightly toasted, approximately 3 minutes. Season the mixture with kosher salt and freshly ground black pepper. Remove from heat and let the mixture cool slightly.
- Mix Filling Ingredients: Transfer the bread crumb mixture to a large bowl. Add grated Parmesan cheese, softened cream cheese, chopped parsley, and chopped thyme. Season with additional salt and pepper as needed. Stir well until all ingredients are combined into a creamy filling.
- Stuff Mushroom Caps: Spoon the filling generously into each mushroom cap. Sprinkle additional Parmesan cheese on top of each filled mushroom for a golden crust.
- Bake: Place the baking sheet in the preheated oven and bake for about 20 minutes, or until the mushrooms are softened and the tops are golden brown and bubbly.
- Serve: Transfer the stuffed mushrooms to a serving platter. Garnish with extra chopped fresh parsley and serve warm as a delicious appetizer.
Notes
- Cheesy stuffed mushrooms make an easy and impressive last-minute appetizer perfect for holiday dinners, cocktail parties, or any gathering.
- You can prepare the filling ahead of time and stuff the mushrooms just before baking to save time.
- For a gluten-free version, substitute gluten-free bread crumbs.
- Fresh herbs enhance flavor greatly, but dried can be used in a pinch.
Nutrition
- Serving Size: 2 stuffed mushrooms
- Calories: 140
- Sugar: 2 g
- Sodium: 267 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 25 mg
