Stuffed Mushrooms Recipe
This recipe transforms baby bella or cremini mushrooms into delicious, flavor-packed bites. They are filled with a mixture of cream cheese, parmesan, herbs, and a secret ingredient for crunch. In just 40 minutes, you’ll have a crowd-pleasing appetizer that serves 6 to 8 people.
Ingredients
- Mushrooms: 12 oz
- Cream cheese: 4 oz
- Parmesan cheese: 1/3 cup
- Breadcrumbs: 3/4 cup
- Butter: 6 tbsp
- Button or cremini mushrooms: 18-24
- Goat cheese: 1/4 cup
- Bread crumbs: 1/3 cup
- Parmesan cheese: 1/3 cup
- Garlic cloves: 3
- Chopped shallots: 2 tablespoons
- Ground sausage: 4 oz optional variation
- Shredded parmesan: 1 tablespoon
- Small shallot minced: 1
- Mushroom stems chopped: as needed
Instructions
- Preheat the oven to 375°F.
- Clean the mushrooms using a damp cloth and remove the stems.
- Chop the mushroom stems and sauté them with shallots for 4-5 minutes.
- Add minced garlic and cook for another 2 minutes.
- Mix in goat cheese, breadcrumbs, and Parmesan cheese. Season with salt and pepper.
- Stuff each mushroom cap with the filling and place them on a baking sheet.
- Drizzle with olive oil and bake for 20 minutes until golden brown.
Notes
- Use white button, baby bella, or portobello mushrooms based on preference.
- Avoid rinsing mushrooms with water; clean with a damp paper towel.
- Prepare stuffed mushrooms up to 24 hours in advance and bake when ready.
- To freeze, place stuffed mushrooms on a baking sheet, freeze solid, and store in a freezer bag. Bake from frozen at 400°F for about 30 minutes.
- For a crispy top, broil for 2-3 minutes after baking.
- Variations include spicy sausage filling, cream cheese-based stuffing, or Mediterranean flavors like feta and olives.