Stuffed Mushrooms
These savory stuffed mushrooms are packed with a rich, herbaceous filling that highlights the earthy flavor of the caps. They are a bite-sized delight, perfect for entertaining and easily adaptable to different flavor preferences.
- Prep time: 20 minutes
- Cook time: 19 minutes
- Total time: 39 minutes
- Servings: 6
- Difficulty: Easy
- Cuisine: International
Ingredients
- 12 large cremini mushrooms
- 4 ounces cream cheese, softened
- 1/4 cup grated parmesan cheese
- 1/4 cup breadcrumbs
- 2 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
Instructions
- Preheat oven to 375 degrees Fahrenheit.
- Clean mushrooms with a damp cloth and remove the stems; finely chop the stems.
- In a skillet, sauté chopped stems with garlic in olive oil until soft.
- In a bowl, combine the sautéed stems, cream cheese, parmesan, breadcrumbs, parsley, salt, and pepper.
- Stuff each mushroom cap generously with the cheese mixture.
- Place on a baking sheet and bake for 18 to 20 minutes until the tops are golden brown.
- Serve warm, garnished with extra parsley if desired.
Tips
- Use a damp paper towel to clean mushrooms; avoid rinsing them with water to keep them from getting soggy.
- For a crunchier topping, mix extra breadcrumbs with a little melted butter and sprinkle over the top.
- If the mushrooms are very large, you may need a few extra minutes of baking time.
Frequently Asked Questions
Can I use sausage in the filling?
Yes, cooked ground sausage is a fantastic addition to the cream cheese mixture.
Can I make these ahead of time?
Yes, you can stuff the mushrooms and keep them in the refrigerator for up to 6 hours before baking.
What is the best way to store leftovers?
Store in an airtight container in the refrigerator for up to 2 days; reheat in the oven.