Cheesy Herb-Stuffed Mushrooms Recipe
Delightful stuffed baby mushrooms filled with a savory mixture of sautéed mushroom stems, garlic, cream cheese, Parmesan, and fresh herbs, baked to golden perfection. This appetizer combines creamy textures with a crispy breadcrumb topping, making it perfect for parties or a tasty starter.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Mushrooms
- Cooking spray
- 1 1/2 lb. baby mushrooms, rinsed
For the Filling
- 2 tbsp. unsalted butter
- 2 garlic cloves, finely chopped
- 1/4 cup plain breadcrumbs
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1/4 cup finely grated Parmesan cheese, plus more for topping
- 4 oz. cream cheese, softened
- 2 tbsp. finely chopped fresh parsley, plus more for serving
- 1 tbsp. finely chopped fresh thyme
Instructions
- Preheat and Prepare Mushrooms: Arrange a rack in the center of the oven and preheat to 400°F (205°C). Grease a baking sheet with cooking spray. Remove the stems from the baby mushrooms and finely chop them. Arrange the mushroom caps on the prepared baking sheet.
- Sauté Filling Base: In a medium skillet over medium heat, melt the unsalted butter. Add the chopped mushroom stems and cook, stirring frequently, until most of the moisture has evaporated, about 5 minutes. Add the finely chopped garlic and cook, stirring, until fragrant, approximately 1 minute.
- Add Breadcrumbs and Season: Stir in the plain breadcrumbs and cook, stirring frequently, until they are slightly toasted, about 3 minutes. Season the mixture with kosher salt and freshly ground black pepper to taste. Remove from heat and let it cool slightly.
- Prepare Filling Mixture: Transfer the breadcrumb mixture to a large bowl. Add the grated Parmesan, softened cream cheese, chopped parsley, chopped thyme, and additional salt and pepper if needed. Stir well until all ingredients are combined into a creamy filling.
- Stuff Mushrooms: Spoon the filling mixture evenly into each mushroom cap. Sprinkle additional Parmesan cheese on top of the filled mushrooms.
- Bake: Place the baking sheet in the preheated oven and bake the stuffed mushrooms for about 20 minutes, until the mushrooms have softened and the tops are golden brown.
- Serve: Transfer the baked stuffed mushrooms to a serving platter and garnish with more fresh parsley. Serve warm.
Notes
- Use fresh baby mushrooms for the best texture and flavor.
- Ensure cream cheese is softened for easy mixing and smooth filling.
- Breadcrumbs add a nice crunch; use plain or substitute with gluten-free if needed.
- Adjust seasoning with salt and pepper based on taste preferences.
- Serve as an appetizer or side dish at parties and gatherings.
- Can be prepared ahead and baked just before serving.