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Stuffed Mushrooms

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Stuffed Mushrooms are a crowd-pleasing appetizer featuring tender mushroom caps filled with a savory blend of cream cheese, herbs, breadcrumbs, and Parmesan. Perfect for parties or holiday gatherings, they’re easy to make, delicious, and endlessly customizable.

Ingredients

  • 20 whole button or cremini mushrooms
  • 2 tbsp olive oil (plus more for drizzling)
  • 2 cloves garlic, minced
  • ½ small onion, finely chopped
  • 4 oz cream cheese, softened
  • ¼ cup grated Parmesan cheese
  • ¼ cup Italian breadcrumbs
  • 2 tbsp fresh parsley, chopped
  • Salt and black pepper to taste
  • Optional: ¼ cup cooked crumbled sausage, ¼ cup chopped spinach, or ¼ tsp crushed red pepper flakes

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Clean mushrooms with a damp cloth and remove stems. Set caps aside and finely chop the stems.
  3. Heat 2 tbsp olive oil in a skillet over medium heat. Sauté chopped stems, onion, and garlic until soft and fragrant.
  4. In a bowl, mix the sautéed mixture with cream cheese, Parmesan, breadcrumbs, parsley, salt, and pepper. Add optional ingredients if using.
  5. Spoon the filling into each mushroom cap, packing lightly.
  6. Place stuffed mushrooms on a baking sheet or dish. Drizzle lightly with olive oil.
  7. Bake for 20–25 minutes, until golden and tender.
  8. Garnish with extra parsley or Parmesan and serve warm.

Notes

  • Make up to 1 day ahead and refrigerate before baking.
  • Use gluten-free breadcrumbs for a gluten-free option.
  • Try different cheeses like goat cheese or mozzarella for variety.
  • Don’t overfill the mushrooms to prevent overflow.
  • Avoid freezing, as mushrooms may become watery when thawed.

Nutrition

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