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Stuffed Mushrooms

These stuffed mushrooms feature large, firm caps filled with a creamy mixture of cream cheese, sautéed mushroom stems, fresh herbs, and crunchy breadcrumbs. Baked until golden and bubbling, they develop a crispy top and tender interior, creating an irresistibly savory appetizer with contrasting textures. The process involves cleaning, stuffing, and baking, resulting in a visually appealing and flavorful dish.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Western
Calories: 150
Ingredients Equipment Method

Ingredients
  

  • 4 large mushroom caps preferably fresh and firm
  • 2 cloves garlic minced
  • 1/2 cup chopped mushroom stems finely chopped
  • 4 oz cream cheese softened
  • 2 tablespoons fresh parsley finely chopped
  • 1 teaspoon fresh thyme chopped
  • 1/4 cup breadcrumb panko preferred
  • 1 teaspoon lemon juice freshly squeezed, added after baking
  • to taste salt and pepper

Equipment

  • Baking sheet
  • Small spoon or scoop
  • Sharp Knife
  • Mixing bowl
  • Parchment paper

Method
 

  1. Preheat your oven to 190°C (375°F). Line a baking sheet with parchment paper.
  2. Gently clean the mushroom caps with a damp cloth and remove the stems carefully, setting them aside.
  3. Finely chop the mushroom stems and sauté them in a small skillet with a bit of olive oil and minced garlic until fragrant, about 2 minutes. This deepens their earthy aroma and drives out excess moisture.
  4. In a mixing bowl, combine the sautéed stems, softened cream cheese, chopped parsley, thyme, breadcrumbs, salt, and pepper. Mix until the filling is smooth and well integrated.
  5. Using a small spoon or scoop, generously stuff each mushroom cap with the filling, pressing down slightly to pack it in.
  6. Arrange the stuffed mushrooms on the prepared baking sheet, spacing them evenly. Bake in the preheated oven for about 20 minutes until the tops are golden brown and bubbling.
  7. Once baked, remove the mushrooms from the oven and let them rest for 5 minutes. Squeeze fresh lemon juice over the tops for brightness and serve warm.