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Stuffed Mushrooms

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Stuffed Mushrooms are a classic and flavorful appetizer that’s perfect for any occasion. With tender mushroom caps filled with a creamy mixture of cream cheese, Parmesan, garlic, and herbs, these bite-sized treats are savory, satisfying, and easy to customize. Whether you’re hosting a party or simply enjoying a delicious snack, stuffed mushrooms are always a crowd-pleaser. Try adding meats, veggies, or different cheeses for a unique twist, and enjoy these delicious, bite-sized delights at your next gathering!

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)

Instructions

  • Prepare the mushrooms: Preheat your oven to 375°F (190°C). Wipe the mushroom caps clean with a damp paper towel. Remove the stems and finely chop them. Arrange the caps on a baking sheet lined with parchment paper.

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

  • Stuff the mushrooms: Spoon the filling into each mushroom cap, packing it in tightly. Be generous with the filling, as it will cook down.

  • Bake: Place the stuffed mushrooms on the baking sheet and bake for 20-25 minutes, or until the mushrooms are tender and the filling is golden brown on top.

  • Serve: Garnish with additional fresh parsley and serve warm!

Notes

  • For a meaty twist, add cooked ground beef to the filling.

  • Make it vegan by using dairy-free cream cheese and vegan Parmesan.

  • Use gluten-free breadcrumbs or omit them for a gluten-free version.

  • You can refrigerate stuffed mushrooms for up to 24 hours before baking.

Find it online: https://avarecipe.com/stuffed-mushrooms/