Description
Learn how to make Deliciously Stuffed Mushrooms with a Savory Filling—creamy, cheesy, and perfect for any occasion. This recipe is simple and impressive, ideal for appetizers or sides.
Ingredients
Scale
- 24 large white mushrooms
- 1/2 cup cream cheese, softened
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1/4 cup breadcrumbs
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Remove the stems from the mushrooms and chop them finely.
- In a mixing bowl, combine the cream cheese, grated Parmesan cheese, minced garlic, chopped parsley, chopped mushroom stems, breadcrumbs, salt, and pepper.
- Mix until all the ingredients are well combined.
- Stuff each mushroom cap with a generous amount of the cream cheese mixture.
- Place the stuffed mushrooms on the prepared baking sheet.
- Bake in the preheated oven for about 20 minutes or until the mushrooms are tender and the filling is golden and bubbling.
Notes
- For vegan option, use plant-based cream cheese and nutritional yeast.
- For gluten-free, swap breadcrumbs for almond flour or crushed gluten-free crackers.
- Mushrooms can be prepared ahead and baked just before serving.
- Store leftovers in an airtight container in the fridge for 2-3 days.
- Reheat in the oven at 350°F (175°C) for 5-7 minutes.
- Mushrooms can be frozen unbaked. Bake from frozen, adding 5-10 minutes to cook time.
- Other mushroom varieties like cremini or baby bella can be used.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 3 mushrooms
- Calories: 108 kcal
- Sugar: N/A
- Sodium: N/A
- Fat: 7g
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 5g
- Fiber: N/A
- Protein: 4g
- Cholesterol: N/A