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Stuffed Mushrooms

Stuffed Mushrooms
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Stuffed Mushrooms are a flavorful and elegant appetizer featuring large mushroom caps filled with a savory mixture of cream cheese, sautéed garlic and onion, parmesan, breadcrumbs, and fresh herbs. Perfect for parties, family dinners, or a cozy night in, this recipe is easy to prepare, versatile in flavor, and suitable for a variety of dietary preferences.

Ingredients

Scale

For the Mushroom Base

  • 12 large button or cremini mushrooms, cleaned and stems removed

For the Filling

  • 2 tablespoons olive oil, divided
  • 2 cloves garlic, finely minced
  • 1 small onion, finely minced
  • Chopped mushroom stems from the 12 mushrooms
  • 4 oz (113g) cream cheese, softened
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup breadcrumbs (or gluten-free alternative)
  • 2 tablespoons fresh parsley, finely chopped
  • 1 teaspoon fresh thyme leaves (or substitute with basil)
  • Salt, to taste
  • Freshly ground black pepper, to taste

Instructions

  1. Prepare the mushrooms: Gently wipe each mushroom cap clean with a damp paper towel. Carefully remove the stems and chop them finely to use in the filling.
  2. Sauté aromatics and stems: Heat 1 tablespoon olive oil in a skillet over medium heat. Add the minced garlic, onion, and chopped mushroom stems. Sauté for 3-4 minutes until golden and fragrant.
  3. Mix the stuffing: In a bowl, combine the sautéed mixture with the softened cream cheese, grated Parmesan, breadcrumbs, fresh parsley, thyme, salt, and pepper. Stir well until the filling is thick and evenly incorporated.
  4. Stuff the mushroom caps: Using a spoon, generously fill each mushroom cap with the prepared mixture. Press lightly to ensure the filling adheres without spilling over.
  5. Bake to perfection: Arrange the stuffed mushrooms on a baking tray lined with parchment paper. Drizzle the remaining tablespoon of olive oil on top. Bake in a preheated oven at 375°F (190°C) for 20 minutes or until the mushrooms are golden and the filling is bubbly.

Notes

  • Choose large button or cremini mushrooms for sturdy caps that hold the filling well.
  • Sautéing the stems and aromatics first intensifies flavor and reduces moisture.
  • Pat mushrooms dry gently to avoid sogginess and use breadcrumbs to absorb excess moisture.
  • Fill mushroom caps evenly and firmly for consistent baking and attractive presentation.
  • Check mushrooms around 18 minutes to avoid overbaking which can cause rubbery texture.

Nutrition

Keywords: Stuffed mushrooms, appetizer, baked mushrooms, vegetarian appetizer, party snacks, gluten-free appetizers

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