Stuffed Mushrooms

Why You’ll Love This Recipe

Stuffed mushrooms are a classic appetizer that’s perfect for any occasion. With tender mushroom caps filled with a flavorful mixture of savory ingredients like cream cheese, garlic, and herbs, these bite-sized treats are packed with deliciousness in every bite. Whether you’re hosting a party, serving them as a side dish, or just craving a snack, stuffed mushrooms are always a hit. Plus, they’re easy to make and customizable, allowing you to get creative with fillings and seasonings.

Ingredients

• 16 large white or cremini mushrooms, stems removed and caps cleaned

• 4 oz cream cheese, softened

• 1/4 cup grated Parmesan cheese

• 1/4 cup breadcrumbs (Panko or regular)

• 2 tablespoons fresh parsley, chopped (plus extra for garnish)

• 2 cloves garlic, minced

• 1/4 teaspoon salt

• 1/4 teaspoon black pepper

• 2 tablespoons unsalted butter, melted

• 1/4 teaspoon dried thyme (optional)

• 1/4 teaspoon red pepper flakes (optional for heat)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the mushrooms: Preheat your oven to 375°F (190°C). Gently wipe the mushroom caps with a damp paper towel to clean them. Remove the stems and finely chop them. Set the mushroom caps aside on a baking sheet lined with parchment paper or a silicone baking mat.

2. Make the filling: In a medium bowl, combine the chopped mushroom stems, cream cheese, Parmesan cheese, breadcrumbs, parsley, garlic, salt, pepper, melted butter, thyme (if using), and red pepper flakes (if using). Mix everything together until smooth and well combined.

3. Stuff the mushrooms: Using a spoon, fill each mushroom cap with the cream cheese mixture, packing it in tightly. Be generous with the filling, as it will soften and cook down.

4. Bake the mushrooms: Place the stuffed mushrooms on the prepared baking sheet. Bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the tops are golden brown.

5. Serve: Remove from the oven and garnish with additional fresh parsley before serving. Serve warm and enjoy!

Servings and Timing

• Servings: 4-6

• Preparation time: 10 minutes

• Cooking time: 20-25 minutes

• Total time: 35 minutes

Variations

• Meat Lovers: Add crumbled cooked ground beef to the filling for a heartier version.

• Vegan Version: Use dairy-free cream cheese and vegan Parmesan cheese to make these stuffed mushrooms vegan-friendly.

• Cheese Lovers: Experiment with different cheeses, like mozzarella, cheddar, or goat cheese, for a different flavor profile.

• Spinach and Artichoke: Add sautéed spinach and chopped artichokes to the filling for a rich, flavorful twist on classic stuffed mushrooms.

• Gluten-Free: Use gluten-free breadcrumbs or omit them altogether for a gluten-free option.

Storage/Reheating

• Storage: Store leftover stuffed mushrooms in an airtight container in the fridge for up to 3 days.

• Reheating: To reheat, place the stuffed mushrooms in a 350°F (175°C) oven for 10-15 minutes, or until warmed through. You can also microwave them for 30-60 seconds, but they may lose some crispness.

FAQs

1. Can I make stuffed mushrooms ahead of time?

Yes, you can prepare the mushrooms ahead of time. Stuff the mushroom caps and refrigerate them for up to 24 hours before baking. Just bake them when you’re ready to serve.

2. Can I freeze stuffed mushrooms?

Stuffed mushrooms can be frozen before baking. Place them on a baking sheet in a single layer, freeze them, and then transfer them to an airtight container or freezer bag. Bake from frozen at 375°F (190°C) for 25-30 minutes.

3. Can I use different types of mushrooms?

Yes, you can use different types of mushrooms, such as portobello, baby bellas, or shiitake, depending on your preference. Larger mushrooms will require more filling, while smaller ones will bake faster.

4. Can I add other vegetables to the filling?

Yes, finely chopped vegetables like spinach, onions, or bell peppers can be added to the filling for extra flavor and texture. Be sure to sauté any extra veggies to remove excess moisture before mixing them in.

5. Can I make the stuffing without breadcrumbs?

Yes, you can omit the breadcrumbs or use almond flour or ground nuts for a gluten-free option.

6. How do I clean mushrooms properly?

To clean mushrooms, simply wipe them with a damp paper towel or a mushroom brush. Avoid soaking them in water, as they absorb moisture and become soggy.

7. Can I prepare stuffed mushrooms without an oven?

Yes, you can cook stuffed mushrooms on a grill or stovetop. For stovetop cooking, use a large skillet with a lid. Sauté the stuffed mushrooms on medium heat for about 10 minutes until tender.

8. How do I prevent the mushrooms from becoming soggy?

To avoid soggy mushrooms, make sure to remove the stems before baking, and don’t overstuff the mushrooms. You can also bake them on a wire rack to allow the moisture to escape.

9. Can I make stuffed mushrooms without cheese?

Yes, you can make stuffed mushrooms without cheese and use a combination of herbs, sautéed veggies, or even cooked quinoa for a different filling.

10. Can I use store-bought mushroom stuffing mix?

While you can use store-bought stuffing mix, homemade filling gives you more control over the flavors and freshness of the dish. However, feel free to use pre-made stuffing mix for a quicker option.

Conclusion

Stuffed mushrooms are a delicious and versatile appetizer or side dish that can be customized to suit any flavor preference. With their tender mushroom caps filled with creamy, flavorful fillings, they’re sure to be a hit at any gathering. Whether you’re serving them at a dinner party, holiday meal, or just craving a savory snack, these stuffed mushrooms are sure to impress. Try experimenting with different ingredients, and enjoy this delightful, bite-sized treat!

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