Description
These delicious stuffed mushrooms are a perfect appetizer or side dish, featuring tender baby mushrooms filled with a savory blend of sautéed mushroom stems, garlic, bread crumbs, Parmesan cheese, and cream cheese, then baked until golden and bubbly.
Ingredients
Scale
Mushrooms
- 1 1/2 lb. (680 g) baby mushrooms, rinsed
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 mushrooms: Preheat 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 on the prepared baking sheet.
- Sauté mushroom stems: Heat a medium skillet over medium heat and melt the unsalted butter. Add the finely chopped mushroom stems and sauté, stirring frequently, until most of the moisture has evaporated, about 5 minutes.
- Add garlic and bread crumbs: Add finely chopped garlic to the skillet and cook until fragrant, about 1 minute. Stir in the bread crumbs and continue to cook until they are slightly toasted and golden, about 3 minutes. Season with kosher salt and freshly ground black pepper. Remove from heat and let cool slightly.
- Prepare filling mixture: Transfer the bread crumb mixture to a large bowl. Add grated Parmesan cheese, softened cream cheese, chopped fresh parsley, and chopped fresh thyme. Season again with salt and pepper. Stir thoroughly until well combined.
- Stuff mushroom caps: Using a teaspoon, carefully spoon the filling into each mushroom cap, packing lightly to hold the filling during baking. Sprinkle additional grated Parmesan on top of each stuffed mushroom.
- Bake stuffed mushrooms: Place the baking sheet in the preheated oven and bake until mushrooms are tender and the tops are golden brown, about 20 minutes. If excess moisture appears, bake an extra 5 minutes to evaporate it. For extra browning, broil for 2 to 3 minutes at the end.
- Serve: Carefully transfer the baked stuffed mushrooms to a serving platter and garnish with additional chopped parsley. Serve warm.
Notes
- Use fresh baby mushrooms for the best texture and flavor.
- Make sure to finely chop the stems for even cooking and mixing.
- Softened cream cheese blends best for a smooth filling.
- Adjust seasoning to taste; salt and pepper are essential for balanced flavor.
- Broiling at the end helps achieve a nicely browned, crispy top.
- This dish can be prepared ahead and baked just before serving.
- For a gluten-free option, substitute bread crumbs with gluten-free crumbs or crushed nuts.
