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
Scale
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.
