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
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 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.
