Description
Crispy on top and creamy inside, these Stuffed Mushrooms make a perfect bite-sized appetizer for gatherings. The savory filling blends garlic, herbs, and cheese for a flavorful, easy-to-make crowd pleaser.
Ingredients
20 medium white or cremini mushrooms, stems removed and finely chopped
2 tablespoons olive oil
2 cloves garlic, minced
1 small onion, finely chopped
1/2 cup breadcrumbs
1/2 cup cream cheese, softened
1/4 cup grated Parmesan cheese
1/4 cup chopped parsley
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon lemon juice
1 tablespoon butter, melted
Instructions
1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Clean mushrooms with a damp paper towel and remove stems; chop stems finely.
3. Heat olive oil in a skillet over medium heat; add onion, garlic, and chopped stems and cook until soft, about 5 minutes.
4. Transfer cooked mixture to a bowl and mix with breadcrumbs, cream cheese, Parmesan, parsley, salt, pepper, and lemon juice until well combined.
5. Spoon the mixture into each mushroom cap, pressing lightly to fill evenly.
6. Brush mushroom caps with melted butter and arrange on the prepared baking sheet.
7. Bake for 18–20 minutes until tops turn golden brown.
8. Garnish with additional parsley and a sprinkle of Parmesan; serve warm.
Notes
Do not soak mushrooms; wipe them clean to prevent excess moisture.
Prepare and stuff mushrooms up to 24 hours in advance and refrigerate until ready to bake.
Substitute vegan cream cheese and vegan Parmesan to make a dairy-free version.
For a crunchier top, mix extra breadcrumbs with a little melted butter and sprinkle on before baking.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Appetizer
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 85
- Sugar: 1g
- Sodium: 220mg
- Fat: 6g
- Saturated Fat: 2.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 10mg