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Stuffed Mushrooms

These stuffed mushrooms feature large, firm caps filled with a creamy mixture of cream cheese, Parmesan, and finely chopped mushroom stems. Baked until golden and bubbling, they develop crispy edges with a juicy, flavorful inside, offering a perfect balance of earthiness and richness. The dish showcases a simple yet artful combination of textures and flavors, ideal as an appetizer or main course.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: European
Calories: 150
Ingredients Equipment Method

Ingredients
  

  • 8 large large mushroom caps preferably sturdy and firm
  • 4 cloves garlic minced
  • 2 tablespoons olive oil for sautéing
  • 1/2 cup finely chopped mushroom stems
  • 4 oz cream cheese softened for easy mixing
  • 1/4 cup Parmesan cheese freshly grated
  • 1/4 cup breadcrumbs lightly toasted
  • 2 tablespoons fresh parsley chopped
  • to taste salt and pepper for seasoning

Equipment

  • Baking sheet
  • small spoon or scoop
  • Sharp knife
  • Parchment paper

Method
 

  1. Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
  2. Gently clean the mushroom caps using a damp cloth, then carefully remove the stems and set them aside.
  3. Finely chop the mushroom stems and set aside.
  4. Heat olive oil in a skillet over medium heat and sauté the chopped stems with minced garlic until fragrant and slightly browned, about 3-4 minutes.
  5. Transfer the sautéed stems and garlic to a mixing bowl, then add softened cream cheese, grated Parmesan, chopped parsley, and season with salt and pepper. Mix until well combined and creamy.
  6. Use a small spoon or scoop to generously fill each mushroom cap with the prepared mixture, pressing it in gently to ensure full coverage.
  7. Arrange the stuffed mushrooms on the prepared baking sheet, caps facing up, and sprinkle the tops with toasted breadcrumbs for added crunch.
  8. Bake in the preheated oven for 20 minutes, until the tops are golden brown and bubbling around the edges.
  9. Remove from oven and let the mushrooms rest for 5 minutes, allowing the flavors to meld and the filling to set slightly.
  10. Garnish with additional chopped parsley or a squeeze of lemon, then serve warm and enjoy the crispy edges and juicy interior.