Description
These stuffed mushrooms deliver cozy, savory bites with a creamy, cheesy filling nestled inside tender mushroom caps. Perfect as an appetizer or a side dish for gatherings and dinners.
Ingredients
Units
Scale
- Cooking spray (for greasing)
- 1 1/2 lb baby mushrooms (rinsed)
- 2 Tbsp unsalted butter
- 2 cloves garlic, finely chopped
- 1/4 cup bread‑crumbs
- Kosher salt
- Freshly ground black pepper
- 1/4 cup finely grated Parmesan, plus more for topping
- 4 oz cream cheese, softened
- 2 Tbsp chopped fresh parsley, plus more for serving
- 1 Tbsp chopped fresh thyme
Instructions
- Preheat oven to 400 °F. Grease a baking sheet with cooking spray. Remove stems from mushrooms and finely chop. Arrange caps hollow side up on the tray.
- Melt butter in a skillet over medium heat. Add chopped stems and cook about 5 minutes, stirring frequently, until moisture evaporates. Add garlic and cook 1 minute more. Add bread‑crumbs and toast about 3 minutes. Season with salt and pepper. Let cool slightly.
- Transfer to a bowl. Add Parmesan, cream cheese, parsley, thyme. Season again and stir until smooth.
- Fill caps with mixture. Sprinkle extra Parmesan over each.
- Bake about 20 minutes, until mushrooms are softened and tops golden.
- Transfer to platter. Garnish with parsley. Serve warm.
Notes
Choose firm, evenly sized mushrooms for uniform baking. Toasting bread-crumbs adds depth of flavor. Freeze unbaked stuffed mushrooms up to 3 months. Reheat leftovers at 350°F for 8–10 minutes or use an air fryer.
Nutrition
- Serving Size: 2 stuffed mushrooms
- Calories: 90
- Sugar: 1g
- Sodium: 140mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 15mg