Stuffed mushrooms are little bites of joy filled with tasty goodies! These mushrooms are packed with a mix of cream cheese, herbs, and breadcrumbs, making them super creamy and crunchy.
Trust me, these bites disappear fast at parties! I love popping them in the oven and enjoying the yummy smells while they cook. Perfect for sharing—if you can resist keeping them all to yourself! 😉
Key Ingredients & Substitutions
Mushrooms: Large cremini or white mushrooms are perfect for stuffing since they hold up well. If you can’t find them, try portobello or shiitake mushrooms for a different flavor. They also add a nice texture!
Cheese: Cream cheese gives a smooth, creamy base for the stuffing. If you want a dairy-free version, use non-dairy cream cheese. For a tangy taste, replace it with goat cheese.
Herbs: Fresh parsley adds a bright touch. You can swap it with basil or chives if you prefer. Dried herbs can also work but use less since they’re more concentrated.
Bread Crumbs: Panko breadcrumbs offer a delightful crunch. You can use regular breadcrumbs or crushed crackers if you don’t have panko. Gluten-free breadcrumbs are also available for those with dietary needs!
How Can I Make the Perfect Stuffed Mushrooms?
Making stuffed mushrooms is pretty simple, but there are a few key steps to ensure they turn out perfectly! Focus on the filling and baking for the best results.
- When chopping the mushroom stems, aim for a fine dice so they mix well with the other ingredients.
- Cook the onion and mushroom stems until softened; this step deepens the flavor.
- Fill the mushroom caps generously, pressing the filling in to avoid any air gaps.
- Drizzling olive oil over the filled mushrooms before baking helps them crisp up nicely.
- Keep an eye on them while baking; once they’re golden and tender, they’re ready to enjoy!
Classic Stuffed Mushrooms
Ingredients You’ll Need:
- 16 large cremini or white mushrooms
- 2 tablespoons olive oil, divided
- 1/2 cup finely diced onion
- 2 cloves garlic, minced
- 1/4 cup finely chopped fresh parsley, plus extra for garnish
- 1/2 cup cream cheese, softened
- 1/4 cup grated Parmesan cheese
- 1/4 cup breadcrumbs (preferably panko)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional, for mild heat)
- Juice of half a lemon
How Much Time Will You Need?
This stuffed mushrooms recipe takes about 10 minutes to prepare and an additional 20–25 minutes to bake. In total, you’ll be looking at about 35–40 minutes before these delicious treats are ready to serve! Perfect for a quick appetizer or side dish.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This will ensure your mushrooms cook evenly and become perfectly golden brown.
2. Prepare the Mushrooms:
Gently clean the mushrooms with a damp cloth to remove any dirt. Carefully remove the stems from the mushroom caps and set the caps aside. Finely chop the stems; they will be used in the filling.
3. Cook the Filling:
In a skillet over medium heat, add 1 tablespoon of olive oil. Once hot, add the chopped mushroom stems and diced onion. Cook for about 5 minutes or until everything is soft and tender. Then, add the minced garlic and cook for another minute or until fragrant. Remove the skillet from heat.
4. Mix the Filling:
In the skillet, stir in the softened cream cheese, grated Parmesan cheese, half of the chopped parsley, salt, black pepper, red pepper flakes (if you’re using them), and breadcrumbs. Mix everything until it’s well combined and creamy.
5. Fill the Mushroom Caps:
Generously spoon the filling into each mushroom cap, packing it in well. Place the filled mushrooms on a baking sheet lined with parchment paper for easy cleanup.
6. Drizzle with Olive Oil:
Drizzle the remaining tablespoon of olive oil over the stuffed mushrooms to help them crisp up nicely in the oven.
7. Bake:
Pop the baking sheet into the oven and bake for 20 to 25 minutes, or until the tops are golden brown and the mushrooms are tender. Keep an eye on them as they bake!
8. Serve:
Once baked, remove the mushrooms from the oven and squeeze fresh lemon juice over the tops for a nice zing. Garnish with the remaining chopped parsley and serve warm.
Enjoy these savory, golden-baked stuffed mushrooms as a delicious appetizer or side dish! They’re sure to be a hit!
Can I Use Different Types of Mushrooms?
Absolutely! While cremini or white mushrooms work best, you can also try using portobello or shiitake mushrooms for a different flavor and size. Just adjust the cooking time if the mushrooms are larger!
Can I Make the Filling Ahead of Time?
Yes, you can prepare the filling a day in advance. Just store it in an airtight container in the fridge. When you’re ready to bake, fill the mushroom caps and bake as directed!
What’s the Best Way to Store Leftovers?
Store any leftover stuffed mushrooms in an airtight container in the fridge for up to 3 days. To reheat, simply warm them in the oven at 350°F (175°C) until heated through, or use the microwave for a quicker option.
Can I Freeze Stuffed Mushrooms?
Yes, you can freeze stuffed mushrooms! Assemble them and place them on a baking sheet to freeze individually before transferring to a freezer bag. They can be baked from frozen; just increase the baking time by about 10-15 minutes.
