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Stuffed Mushrooms

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Stuffed Mushrooms are a savory, crowd-pleasing appetizer made with tender mushroom caps filled with a flavorful mixture of breadcrumbs, cheese, garlic, and herbs — baked until golden and delicious. Perfect for parties, holidays, or anytime snacking.

Ingredients

  • 20 whole button or cremini mushrooms
  • 2 tbsp olive oil or butter
  • 2 cloves garlic, minced
  • 2 tbsp onion or shallot, finely chopped
  • 1/3 cup Italian-style breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 2 oz cream cheese, softened (optional)
  • 2 tbsp fresh parsley or thyme, chopped
  • Salt and black pepper, to taste
  • Paprika, for garnish (optional)

Instructions

  1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. Clean mushrooms with a damp cloth and remove the stems. Set caps aside and finely chop the stems.
  3. In a skillet over medium heat, sauté chopped mushroom stems, onion, and garlic in olive oil or butter for 3–4 minutes until soft. Remove from heat.
  4. In a bowl, mix the sautéed mixture with breadcrumbs, Parmesan, cream cheese (if using), herbs, salt, and pepper.
  5. Fill each mushroom cap with the mixture, pressing to slightly mound. Place on the prepared baking sheet.
  6. Drizzle or brush the tops lightly with olive oil and sprinkle with paprika if desired.
  7. Bake for 18–20 minutes, until mushrooms are tender and tops are golden.
  8. Serve warm, garnished with additional fresh herbs if desired.

Notes

  • Choose mushrooms of similar size for even baking.
  • Prepare filling and mushrooms up to a day ahead, then bake just before serving.
  • Use a small spoon or piping bag for easier filling.
  • Try air frying at 350°F for 10–12 minutes for a quicker option.

Nutrition

Find it online: https://thefamilycooking.com/stuffed-mushrooms-2/