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Baked Stuffed Mushrooms

These baked stuffed mushrooms feature tender mushroom caps filled with a creamy, cheesy mixture of chopped stems, garlic, herbs, and Parmesan, then baked until golden and bubbly. The dish combines rustic flavors with a comforting, indulgent texture, topped with a crispy breadcrumb crust. Perfect as an appetizer or main course for a cozy meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 8 large white mushrooms stems removed and chopped
  • 4 oz cream cheese softened
  • 1/4 cup Parmesan cheese grated
  • 2 cloves garlic minced
  • 2 tbsp fresh parsley chopped
  • 1 tsp fresh thyme chopped
  • 1/2 cup breadcrumbs toasted if desired
  • 1 tbsp olive oil

Equipment

  • Oven
  • Skillet
  • Mixing bowl
  • Spoon or piping bag
  • Baking dish
  • Knife
  • Cutting board

Method
 

  1. Preheat your oven to 190°C (375°F) and lightly grease a baking dish.
  2. Gently clean the mushrooms with a damp cloth, then carefully remove the stems and chop them finely. Set the mushroom caps aside.
  3. Heat olive oil in a skillet over medium heat. Add the chopped mushroom stems and cook for about 3-4 minutes until fragrant and slightly browned, stirring occasionally. Remove from heat.
  4. In a mixing bowl, combine softened cream cheese, grated Parmesan, minced garlic, chopped parsley, chopped thyme, and the cooked mushroom stems. Mix until well blended and season with salt and pepper to taste.
  5. Use a spoon or piping bag to generously stuff each mushroom cap with the filling, pressing gently to fill completely.
  6. Arrange the stuffed mushrooms upright in the prepared baking dish. Sprinkle breadcrumbs and a little extra Parmesan on top for a crispy finish.
  7. Bake in the preheated oven for 20-25 minutes, until the tops are golden brown and the mushrooms are tender when pierced with a fork.
  8. Remove from the oven and let rest for 5 minutes. This helps the filling set and makes serving easier.
  9. Serve the stuffed mushrooms warm, garnished with fresh parsley if desired. The cheesy aroma and crispy tops make for an inviting presentation.

Notes

For extra crunch, sprinkle toasted breadcrumbs or chopped nuts on top before baking. Rest the mushrooms for 5 minutes after baking to help the filling set for easier serving.