Description
Delicious and savory stuffed mushrooms featuring baby mushrooms filled with a flavorful mixture of sautéed stems, garlic, bread crumbs, Parmesan cheese, cream cheese, and fresh herbs, baked to golden perfection. Perfect as an appetizer or party snack.
Ingredients
Scale
For the Mushrooms
- 1 1/2 lb. (680 g) baby mushrooms, rinsed
For the Filling
- 2 Tbsp. (28 g) unsalted butter
- 1/4 cup (25 g) bread crumbs
- 1/4 cup (25 g) finely grated Parmesan cheese, plus more for topping
- 4 oz. (113 g) cream cheese, softened
- 2 Tbsp. (8 g) chopped fresh parsley, plus more for serving
- 1 Tbsp. (2 g) chopped fresh thyme
- 2 cloves garlic, finely chopped
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Preheat and Prepare: Preheat your oven to 400°F (204°C). Lightly grease a baking sheet with cooking spray. Carefully remove the stems from the baby mushrooms and finely chop them. Arrange the mushroom caps evenly on the prepared baking sheet.
- Sauté the Mushroom Stems: Heat a medium skillet over medium heat and melt the unsalted butter. Add the chopped mushroom stems and sauté while stirring frequently until most moisture has evaporated, about 5 minutes.
- Add Garlic and Bread Crumbs: Stir in the finely chopped garlic and cook until fragrant, about 1 minute. Add the bread crumbs and continue cooking, stirring often, until they are lightly toasted and golden, about 3 minutes. Season with kosher salt and freshly ground black pepper. Remove the skillet from heat and let cool slightly.
- Mix the Filling: Transfer the sautéed mixture to a large bowl. Add the grated Parmesan cheese, softened cream cheese, chopped fresh parsley, and fresh thyme. Season again with salt and pepper as desired. Mix thoroughly until you achieve a smooth, combined filling.
- Stuff the Mushrooms: Using a teaspoon, gently spoon the filling into each mushroom cap, packing it lightly so it stays intact during baking. Sprinkle additional grated Parmesan cheese on top of each stuffed mushroom for extra flavor and browning.
- Bake the Mushrooms: Place the baking sheet in the preheated oven and bake until the mushrooms are tender and the tops are golden brown, approximately 20 minutes. If the mushrooms release too much moisture, bake an additional 5 minutes to evaporate excess liquid. For an extra golden finish, broil for 2 to 3 minutes at the end of baking.
- Serve: Carefully transfer the stuffed mushrooms to a serving platter. Garnish with more chopped fresh parsley and serve warm for the best taste experience.
Notes
- You can prepare these stuffed mushrooms ahead of time and refrigerate before baking.
- For a gluten-free version, substitute gluten-free bread crumbs.
- Use fresh herbs for the best flavor; dried herbs can be substituted but reduce quantity by half.
- Baking time may vary slightly depending on your oven and the size of the mushrooms.
- Broiling at the end enhances the visual appeal by crisping the tops but watch carefully to prevent burning.
