There is something truly irresistible about the Stuffed Mushrooms with Parmesan and Fresh Herbs Recipe. This comforting appetizer brings together tender baby mushrooms filled with a rich, creamy mixture of Parmesan, cream cheese, fresh parsley, thyme, and garlic, all baked to golden perfection. Whether you’re hosting a dinner party or looking for a cozy snack, these stuffed mushrooms combine fresh earthy flavors and cheesy goodness in every bite, making them a guaranteed crowd-pleaser that’s both elegant and approachable.
Ingredients You’ll Need
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity and the quality of each ingredient. Every component plays an important role, contributing texture, flavor, or a pop of freshness, while coming together to create a deliciously balanced dish.
- Baby mushrooms (1 1/2 lb.): Choose firm, fresh mushrooms to provide the perfect vessel and earthy base for the filling.
- Unsalted butter (2 Tbsp.): Adds richness and helps sauté the mushroom stems for deeper flavor.
- Bread crumbs (1/4 cup): Toasted in butter, they bring a crunchy texture inside the creamy filling.
- Finely grated Parmesan cheese (1/4 cup plus extra): Infuses a sharp, nutty flavor that elevates the stuffing beautifully.
- Cream cheese (4 oz., softened): Provides creamy body and smoothness to bind the filling ingredients.
- Fresh parsley (2 Tbsp., chopped plus extra): Offers a fresh, vibrant counterpoint that brightens each bite.
- Fresh thyme (1 Tbsp., chopped): Brings delicate herbal notes that complement the mushrooms perfectly.
- Garlic (2 cloves, finely chopped): Adds aromatic depth with a slight bite to the stuffing.
- Kosher salt and freshly ground black pepper: Essential for seasoning and enhancing all flavors harmoniously.
How to Make Stuffed Mushrooms with Parmesan and Fresh Herbs Recipe
Step 1: Prepare and Arrange the Mushrooms
Start by preheating your oven to 400°F (204°C). Lightly grease a baking sheet using cooking spray to prevent sticking. Carefully remove the stems from the baby mushrooms and finely chop them, setting the caps aside on the baking sheet. This prep sets the stage for the filling by making sure the mushroom caps cook evenly and are ready to hold all that delicious stuffing.
Step 2: Sauté the Mushroom Stems
Heat a medium skillet over medium heat and melt the unsalted butter. Add the chopped mushroom stems and sauté, stirring frequently, until their moisture evaporates and they develop a concentrated flavor, about 5 minutes. This step ensures the filling isn’t watery and gives a deep mushroom essence that makes every bite flavorful.
Step 3: Add Garlic and Bread Crumbs
Next, add the finely chopped garlic to the skillet and cook for about 1 minute, just until it becomes fragrant—avoid browning to keep the flavor bright. Then, stir in the bread crumbs and continue cooking, stirring often, until the crumbs turn lightly golden and toasted, around 3 minutes. Season this mixture with kosher salt and freshly ground black pepper, then remove from heat and allow it to cool slightly. This toasty combination creates a wonderful texture and foundation for the cheesy filling.
Step 4: Mix the Filling
Transfer the cooled mixture to a large bowl, then mix in the grated Parmesan, softened cream cheese, chopped fresh parsley, and thyme. Season with a little more salt and pepper to taste. Stir everything thoroughly until the mixture is creamy, well combined, and beautifully herbaceous. This filling is the star of the dish — creamy, cheesy, with bursts of fresh herbs and the heartiness of sautéed mushrooms.
Step 5: Stuff the Mushroom Caps
Using a teaspoon, gently scoop the filling into each mushroom cap, packing it just enough so it holds but doesn’t overflow. This careful filling technique helps keep a perfect bite-sized shape that will bake evenly. Don’t forget to sprinkle extra grated Parmesan cheese on top of each stuffed mushroom for a golden, cheesy crust once baked.
Step 6: Bake to Perfection
Bake the stuffed mushrooms in the preheated oven for about 20 minutes until they’re tender and the top is golden brown. If the mushrooms release too much moisture, simply bake a bit longer—around 5 additional minutes—to evaporate the excess liquid. For a beautifully browned top, broil them for 2 to 3 minutes at the end. This final bake melds all the flavors and textures into pure mushroom magic.
Step 7: Serve and Garnish
Remove the stuffed mushrooms carefully and transfer them to a serving platter. Sprinkle freshly chopped parsley on top for a touch of color and freshness. They’re now ready to be enjoyed and admired by all your guests!
How to Serve Stuffed Mushrooms with Parmesan and Fresh Herbs Recipe
Garnishes
Adding a sprinkle of chopped fresh parsley not only brightens the dish visually but also adds a fresh herbal note that complements the richness of the filling. For extra flair, a few shavings of Parmesan on top create a gorgeous, cheesy finish. You can even drizzle a little good-quality olive oil or a squeeze of fresh lemon juice for a subtle zing.
Side Dishes
Stuffed mushrooms pair wonderfully with light, fresh sides such as mixed green salads or roasted vegetables. They also make a lovely appetizer before a pasta dish or a poultry entrée, balancing out the meal with their earthy, cheesy complexity. For gatherings, consider serving alongside a charcuterie board for an elegant variety of flavors.
Creative Ways to Present
Present these mushrooms on a rustic wooden board or a sleek serving platter for an inviting look. You might place each mushroom in a mini lettuce leaf for a delicate bite or decorate the plate with edible flowers or microgreens to enhance the presentation for special occasions. The filling also works as a dip if scooped out, making it versatile for different serving styles.
Make Ahead and Storage
Storing Leftovers
To keep your stuffed mushrooms fresh, place any leftovers in an airtight container and store in the refrigerator for up to 3 days. Make sure they are completely cooled before refrigerating to avoid sogginess. This way, you can enjoy their deliciousness even after the initial serving.
Freezing
Freezing is also an option if you want to prepare stuffed mushrooms in advance. Arrange the stuffed caps on a baking sheet and freeze until solid, then transfer to a freezer-safe bag or container. They can be frozen for up to 1 month. When you’re ready to eat, bake directly from frozen, allowing a little extra time in the oven for thorough cooking.
Reheating
Reheat leftover stuffed mushrooms in a preheated oven at 350°F (175°C) for about 10-15 minutes or until warmed through. Avoid microwaving if possible to maintain the best texture and flavor—the oven will keep the mushrooms tender and the cheese melty without making them soggy.
FAQs
Can I use larger mushrooms instead of baby mushrooms?
Yes, larger mushrooms like cremini or button mushrooms can be used. Just adjust the cooking time as larger mushrooms may need a bit longer to become tender. You may also want to increase the filling slightly to accommodate the bigger caps.
Is it possible to make this recipe vegan?
Absolutely! Substitute the butter with olive oil, use vegan cream cheese and vegan Parmesan alternatives, and check the bread crumbs to ensure they’re vegan-friendly. Fresh herbs and garlic remain the same, giving you a delightful vegan version of this classic.
Can I prepare the filling ahead of time?
Yes, the filling can be prepared up to 24 hours in advance and stored in the refrigerator. Just fill the mushroom caps and bake shortly before serving for the best results.
What’s the best way to prevent the mushrooms from becoming watery?
Sautéing the finely chopped mushroom stems before mixing with the other ingredients helps evaporate excess moisture, which keeps the filling from becoming soggy. Baking at a high temperature also cooks off extra water released during cooking.
Can I add other herbs or ingredients to the stuffing?
Definitely! Feel free to experiment by adding chopped basil, oregano, or even small bits of cooked bacon or nuts for extra texture. The Stuffed Mushrooms with Parmesan and Fresh Herbs Recipe is a flexible foundation that welcomes your creativity.
Final Thoughts
If you’re craving an appetizer or snack that feels special but is surprisingly easy to make, this Stuffed Mushrooms with Parmesan and Fresh Herbs Recipe is a must-try. It delivers that perfect combination of cheesy, herby, and earthy flavors with every bite, warming the heart and pleasing the palate. I can’t wait for you to make these and share them with the people you love!
Print
Stuffed Mushrooms with Parmesan and Fresh Herbs Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These stuffed mushrooms feature tender baby mushroom caps filled with a savory mixture of sautéed mushroom stems, garlic, bread crumbs, cream cheese, Parmesan, and fresh herbs. Baked to golden perfection, they make an irresistible appetizer or side dish that’s rich, flavorful, and easy to prepare.
Ingredients
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 Oven and Prepare Mushrooms: 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 the stems. Arrange the mushroom caps evenly on the prepared baking sheet.
- Sauté Mushroom Stems: Heat a medium skillet over medium heat and melt the unsalted butter. Add the chopped mushroom stems and sauté, stirring frequently, until most of the moisture has evaporated, about 5 minutes.
- Add Garlic and Bread Crumbs: Add the finely chopped garlic to the skillet and cook, stirring, until fragrant, about 1 minute. Then add the bread crumbs, continuing to cook and stir frequently until the bread crumbs turn slightly toasted and golden, about 3 minutes. Season the mixture with kosher salt and freshly ground black pepper. Remove from heat and allow to cool slightly.
- Combine Filling Ingredients: Transfer the sautéed mixture to a large bowl. Add the grated Parmesan cheese, softened cream cheese, chopped fresh parsley, and chopped fresh thyme. Season again with salt and pepper to taste. Mix everything thoroughly until fully combined into a creamy filling.
- Stuff the Mushrooms: Using a teaspoon, carefully spoon the filling into each mushroom cap, pressing lightly to ensure the filling stays in place during baking. Sprinkle additional grated Parmesan cheese on top of each stuffed mushroom for a nice golden crust.
- Bake the Mushrooms: Place the baking sheet with stuffed mushrooms in the preheated oven. Bake until the mushrooms are tender and the filling is golden brown on top, about 20 minutes. If excess moisture is released, bake for an extra 5 minutes to evaporate it. For extra browning, broil the mushrooms for 2 to 3 minutes at the end of baking.
- Serve: Once baked, gently transfer the stuffed mushrooms to a serving platter and garnish with additional chopped fresh parsley. Serve warm and enjoy!
Notes
- Use day-old bread crumbs for better texture, or make your own by toasting and grinding bread.
- For a gluten-free version, substitute bread crumbs with gluten-free alternatives or crushed nuts.
- You can prep the filling in advance and store it in the refrigerator until ready to stuff and bake.
- If you prefer a stronger herb flavor, increase the amount of fresh thyme and parsley slightly.
- This recipe can be doubled easily for larger gatherings.
