If you are looking for a crowd-pleasing appetizer that blends rich flavors with a delightfully creamy texture, you have to try this Creamy Parmesan Stuffed Mushrooms Recipe. These bite-sized wonders combine tender mushroom caps with a luscious filling of cream cheese, Parmesan, fresh herbs, and garlic, delivering a perfect balance of earthy, cheesy, and savory notes. The result is not only impressive for guests but also a comforting treat that feels like a little indulgence every time.
Ingredients You’ll Need
Getting the ingredients right is the secret to making your Creamy Parmesan Stuffed Mushrooms Recipe truly shine. Each component brings its own character, from the freshness of herbs to the richness of cheeses, perfectly complementing the natural flavor of the mushrooms.
- Baby mushrooms (1 1/2 lb): Choose firm, fresh mushrooms for sturdy caps that hold the filling beautifully.
- Unsalted butter (2 Tbsp): Adds richness and helps sauté the mushroom stems for maximum flavor.
- Bread crumbs (1/4 cup): Provides just the right crunch and absorbs moisture to keep the filling balanced.
- Parmesan cheese (1/4 cup plus extra): The backbone of the recipe’s signature sharp and nutty taste.
- Cream cheese (4 oz, softened): Gives the filling its irresistibly creamy texture and mild tang.
- Fresh parsley (2 Tbsp chopped plus more): Brings a fresh herbaceous note that lifts the richness.
- Fresh thyme (1 Tbsp chopped): Offers subtle earthiness that pairs perfectly with mushrooms.
- Garlic (2 cloves, finely chopped): Infuses the filling with aromatic warmth.
- Kosher salt and freshly ground black pepper: Essential seasonings to balance and enhance all flavors.
How to Make Creamy Parmesan Stuffed Mushrooms Recipe
Step 1: Prepare the Mushrooms
Begin by preheating your oven to 400°F (204°C) and lightly greasing a baking sheet. Carefully remove the stems from the baby mushrooms, which will serve both as edible filling and a way to hollow the caps for stuffing. Place the mushroom caps on the prepared sheet, ready to be filled.
Step 2: Sauté the Stems
Heat unsalted butter in a medium skillet over medium heat, then add the finely chopped mushroom stems. Sauté them while stirring frequently until most of the moisture evaporates, which concentrates their flavor and ensures the filling won’t be watery.
Step 3: Build the Filling Base
Add finely chopped garlic to the skillet, cooking just until fragrant, followed by bread crumbs to toast lightly. This step develops a lovely golden color and adds texture. Season with kosher salt and black pepper, then remove the mixture from heat to cool slightly before mixing.
Step 4: Combine the Filling
Transfer the sautéed mixture to a large bowl and fold in the grated Parmesan, softened cream cheese, chopped parsley, and fresh thyme. Season again with salt and pepper to taste. Stir everything together until it becomes a smooth and well-blended filling that’s bursting with flavor.
Step 5: Stuff the Mushroom Caps
Carefully spoon the creamy filling into each mushroom cap, packing it gently so it holds together during baking. Don’t forget to sprinkle each one with an extra dusting of Parmesan on top—that’s what creates that irresistible golden and bubbly crust.
Step 6: Bake to Perfection
Place the stuffed mushrooms in the preheated oven and bake for about 20 minutes until the mushrooms are tender and the tops turn golden brown. If you notice excess moisture, extend baking by 5 minutes to allow it to evaporate. For an even more appealing finish, broil for 2 to 3 minutes at the end to achieve a perfect top crust.
Step 7: Garnish and Serve
Carefully transfer the stuffed mushrooms to a serving platter and garnish with freshly chopped parsley for a pop of color and freshness. These little gems are now ready to delight your taste buds!
How to Serve Creamy Parmesan Stuffed Mushrooms Recipe
Garnishes
A sprinkle of fresh parsley not only adds brightness but also a lovely contrast to the creamy texture. For an added touch, a light drizzle of high-quality olive oil or a few shavings of extra Parmesan can elevate the presentation and flavor.
Side Dishes
These Creamy Parmesan Stuffed Mushrooms Recipe bites work wonderfully as an appetizer alongside a crisp green salad or a light soup. They’re also fantastic paired with roasted vegetables or grilled chicken for a more substantial meal.
Creative Ways to Present
Think beyond the tray! Present these stuffed mushrooms on a beautiful wooden board, scatter microgreens around for elegance, or serve them in individual mini serving spoons for a fun finger-food approach at parties. The creamy center and golden tops make them a natural showstopper wherever they appear.
Make Ahead and Storage
Storing Leftovers
Keep any leftover stuffed mushrooms in an airtight container in the refrigerator for up to 3 days. They maintain moisture well but are best enjoyed within this window to savor their fresh flavors and texture.
Freezing
You can freeze these stuffed mushrooms before baking by placing them on a tray until firm, then transferring to a freezer-safe container or bag. Freeze for up to 2 months. When ready, bake from frozen—just add a few extra minutes to the cooking time.
Reheating
To reheat, place the mushrooms on a baking sheet and warm them in a 350°F (177°C) oven for about 10-15 minutes, or until heated through and the tops are bubbly. Avoid microwaving if possible, as it can alter the texture and make the filling less creamy.
FAQs
Can I use larger mushrooms for this recipe?
Absolutely! While baby mushrooms are ideal for bite-sized servings, larger mushrooms like cremini or portobello can be stuffed as well. Just adjust the filling quantity accordingly and increase baking time to ensure they cook through perfectly.
What can I substitute for cream cheese?
If you want a lighter option, ricotta cheese works well, offering a fluffier texture. For a dairy-free alternative, try a plant-based cream cheese, but keep in mind the flavor profile will be slightly different.
Is it possible to make this recipe vegan?
Yes! Use vegan butter, dairy-free cream cheese, and a plant-based Parmesan substitute or nutritional yeast. Also, double-check your bread crumbs to make sure they don’t contain any animal products.
Can I prepare the filling in advance?
Definitely. You can mix the filling a day ahead and store it covered in the refrigerator. Just bring it to room temperature before stuffing the mushrooms for easier handling and better texture.
How do I keep the mushrooms from getting soggy?
Sautéing the chopped stems to remove moisture and using bread crumbs in the filling help tremendously. Also, avoid overcrowding the baking sheet so the mushrooms roast evenly, which keeps them from becoming soggy.
Final Thoughts
This Creamy Parmesan Stuffed Mushrooms Recipe is a true gem that brings comfort and elegance to your table all at once. Whether for a casual snack, festive appetizer, or part of a bigger meal, it delivers flavor and texture that will keep everyone coming back for more. Give this recipe a try—you’ll find it’s one of those dishes that quickly becomes a favorite in your kitchen and at your gatherings.
Print
Creamy Parmesan Stuffed Mushrooms Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Deliciously savory stuffed baby mushrooms baked to golden perfection with a creamy blend of cream cheese, Parmesan, fresh herbs, and garlic, making for an easy and elegant appetizer or side dish.
Ingredients
For the Mushrooms
- 1 1/2 lb. (680 g) baby mushrooms, rinsed
For the Filling
- 2 Tbsp. (28 g) unsalted butter
- 1/4 cup (25 g) bread crumbs
- 1/4 cup (25 g) finely grated Parmesan cheese, plus more for topping
- 4 oz. (113 g) cream cheese, softened
- 2 Tbsp. (8 g) chopped fresh parsley, plus more for serving
- 1 Tbsp. (2 g) chopped fresh thyme
- 2 cloves garlic, finely chopped
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Preheat Oven and Prepare Mushrooms: Preheat your oven to 400°F (204°C) and lightly grease a baking sheet with cooking spray. Carefully remove the stems from the baby mushrooms and finely chop the stems. Arrange the mushroom caps on the prepared baking sheet.
- Sauté Mushroom Stems: Heat a medium skillet over medium heat and melt the unsalted butter. Add the finely chopped mushroom stems and sauté, stirring frequently, until most moisture has evaporated, about 5 minutes.
- Add Garlic and Bread Crumbs: Add the finely chopped garlic to the skillet and cook until fragrant, about 1 minute. Stir in the bread crumbs and continue cooking until toasted and golden, about 3 minutes. Season with kosher salt and freshly ground black pepper. Remove from heat and allow to cool slightly.
- Make Filling: Transfer the bread crumb mixture to a large bowl. Add the grated Parmesan cheese, softened cream cheese, chopped parsley, and thyme. Season with salt and pepper again to taste. Stir thoroughly until well combined.
- Stuff Mushrooms: Using a teaspoon, spoon the filling into each mushroom cap, packing lightly. Sprinkle extra grated Parmesan on top of each stuffed mushroom for added flavor and crust.
- Bake: Place the baking sheet into the preheated oven and bake until the mushrooms are tender and tops are golden brown, about 20 minutes. If excess moisture is released, bake an additional 5 minutes to evaporate it. For extra browning, broil for 2 to 3 minutes at the end of baking.
- Serve: Carefully transfer the stuffed mushrooms to a serving platter and garnish with additional chopped parsley before serving.
Notes
- Use fresh mushrooms for best texture and flavor.
- Do not overfill the mushroom caps to prevent filling from spilling out during baking.
- You can substitute fresh thyme with dried thyme if fresh is not available, using half the amount.
- For a gluten-free option, replace bread crumbs with gluten-free crumbs or crushed nuts.
- Serve warm as an appetizer or side dish.
