Stuffed Mushrooms are a delightful appetizer featuring tender mushroom caps filled with a savory mixture of breadcrumbs, cheese, garlic, and herbs. These bite-sized treats are easy to make and perfect for parties, holiday gatherings, or as a tasty snack.
Prep Time:
15 minutes
Cook Time:
20 minutes
Additional Time:
35 minutes
Ingredients
- 16 large white or cremini mushrooms (stems removed and caps cleaned)
- 2 tbsp olive oil
- 1/2 cup (50 g) breadcrumbs (panko or regular)
- 1/2 cup (50 g) grated Parmesan cheese
- 2 tbsp fresh parsley, finely chopped
- 2 cloves garlic, minced
- 1/4 cup (60 g) cream cheese or ricotta cheese (optional, for creamier filling)
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp paprika (optional, for extra flavor)
- 2 tbsp melted butter (for topping)
How to Make ?
Preheat the Oven:
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or lightly grease it.
Prepare the Mushrooms:
- Remove the stems from the mushrooms and set them aside. Use a spoon to slightly hollow out the caps if needed to create more space for the filling.
- Finely chop the mushroom stems and set them aside for the filling.
Make the Filling:
- Heat 1 tbsp of olive oil in a skillet over medium heat. Add the chopped mushroom stems and garlic, and sauté for 2-3 minutes until softened.
- In a mixing bowl, combine the sautéed stems, breadcrumbs, Parmesan cheese, parsley, cream cheese (if using), salt, pepper, and paprika. Mix well until fully combined.
Stuff the Mushrooms:
- Spoon the filling into each mushroom cap, pressing gently to pack it in.
- Arrange the stuffed mushrooms on the prepared baking sheet. Drizzle with the remaining olive oil and melted butter for extra richness.
Bake the Mushrooms:
- Bake in the preheated oven for 18-20 minutes, or until the mushrooms are tender and the filling is golden brown on top.
Serve:
- Remove the mushrooms from the oven and let them cool for a few minutes.
- Serve warm, garnished with extra parsley if desired.
TIPS
- Cheese Variations: Add shredded mozzarella or Gruyère to the filling for a gooey texture.
- Vegan Option: Replace cream cheese with dairy-free alternatives and use vegan Parmesan or nutritional yeast.
- Make Ahead: Assemble the mushrooms and refrigerate them for up to 6 hours before baking.
Enjoy your delicious and savory Stuffed Mushrooms! 🍄🧄🧀
