Stuffed Mushrooms
Stuffed mushrooms are an elegant party appetizer of tender mushroom caps filled with a savory mixture of cheese, breadcrumbs, garlic, and herbs. They bake until golden and bubbling, offering a satisfying bite that is rich and full of umami. These little bites are always among the first to disappear from any appetizer spread.
- ⏱ 30 min
- 📊 easy
- 🍽 Party
Ingredients
- 16 large mushrooms
- 150 g cream cheese
- 3 cloves garlic
- 40 g breadcrumbs
- 40 g parmesan
Instructions
- Preheat the oven to 190C (375F) and line a baking sheet with parchment paper.
- Wipe 20 button or cremini mushrooms clean with a damp cloth, then gently twist out the stems and finely chop them.
- Heat a little oil in a pan and saute the chopped stems with minced garlic for 4 to 5 minutes until softened and any liquid has evaporated.
- In a bowl, combine the cooked stems with cream cheese, grated parmesan, breadcrumbs, chopped parsley, salt, and pepper until well blended.
- Spoon the filling generously into each mushroom cap, mounding it slightly above the rim.
- Arrange the caps on the baking sheet and bake for 18 to 20 minutes until the tops are golden brown and the filling is bubbling.
- Let them cool for a few minutes so the filling sets slightly, then serve warm.
💡 Chef's tip
Cook the chopped mushroom stems in the filling and let any released liquid evaporate fully before stuffing, because removing that moisture keeps the filling firm and stops the caps from turning soggy in the oven.
Pre-roasting the empty caps for a few minutes drives off their water first, so the finished stuffed mushrooms are not swimming in released liquid.
Nutrition (per serving)
- Calories: 180 kcal
- Protein: 7 g
- Carbs: 10 g
- Fat: 13 g
