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Stuffed Mushrooms

This dish features button mushrooms filled with a savory mixture of cheese, herbs, and breadcrumbs, then baked until golden and bubbling. The result is a tender mushroom shell with a creamy, cheesy filling that offers contrasting textures and rich flavor. Perfect as an appetizer or a comforting side, these stuffed mushrooms are both visually appealing and irresistibly delicious.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 20 pieces button mushrooms stems removed and cleaned
  • 1/2 cup crumbled Parmesan cheese or use grated Parmesan
  • 1/2 cup bread crumbs preferably fresh or panko
  • 1 tablespoon olive oil for mixing
  • 2 cloves garlic minced
  • 1/4 cup chopped fresh parsley
  • 1/4 cup cream cheese softened

Equipment

  • Baking sheet
  • Mixing bowl

Method
 

  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. Gently remove the mushroom stems and set them aside. Clean the mushroom caps with a damp cloth and arrange them stem-side up on the baking sheet.
  3. Finely chop the mushroom stems. This will be mixed into the filling for extra flavor and moisture.
  4. In a mixing bowl, combine the chopped mushroom stems, cheese, bread crumbs, minced garlic, chopped parsley, and a drizzle of olive oil. Mix until well combined. Season with salt and pepper to your taste.
  5. Spoon the filling into each mushroom cap, pressing gently to fill thoroughly and mound slightly on top.
  6. Place the stuffed mushrooms in the oven and bake for about 20 minutes, or until the tops are golden brown and bubbling.
  7. Remove from the oven and let cool slightly. Serve warm, garnished with extra parsley if desired.

Notes

For a richer filling, add a little cooked bacon or chopped sun-dried tomatoes. Make sure not to overfill the mushrooms to prevent spilling during baking.