Description
Delicious stuffed mushrooms filled with garlic, Parmesan cheese, and herbs, perfect as an appetizer or side dish.
Ingredients
- 16 ounces cremini or white button mushrooms
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1/3 cup finely chopped yellow onion, optional
- 1/2 cup plain breadcrumbs
- 1/2 cup freshly grated Parmesan cheese
- 2 tablespoons cream cheese, softened
- 2 tablespoons chopped fresh parsley
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
- 1 tablespoon fresh lemon juice, optional
- 2 tablespoons grated Parmesan cheese (for topping)
- 2 tablespoons breadcrumbs (for topping)
- 1 tablespoon olive oil or melted butter (for topping)
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper or lightly grease a baking dish.
- Gently wipe the mushrooms clean with a damp paper towel. Carefully twist out the stems and set the caps aside. Finely chop the mushroom stems to add to the filling.
- Arrange the mushroom caps on the prepared baking sheet, hollow side facing up.
- Melt the butter in a skillet over medium heat. Add the minced garlic and optional chopped onion. Cook for 1–2 minutes, stirring frequently, until fragrant and softened.
- Add the chopped mushroom stems and cook for 3–4 minutes, until their moisture has mostly evaporated. Remove the skillet from the heat and let the mixture cool slightly.
- Stir in the breadcrumbs, Parmesan cheese, cream cheese, parsley, Italian seasoning, salt, black pepper, and lemon juice, if using. Mix until the filling is moist and holds together when pressed. If it seems too dry, add a teaspoon of olive oil or water.
- Spoon the filling into each mushroom cap, gently pressing it into the hollow. Mound the filling slightly above the top of each cap.
- In a small bowl, combine the topping breadcrumbs, Parmesan, and olive oil or melted butter. Sprinkle the topping mixture over the stuffed mushrooms for a crisp, golden finish.
- Bake for 20–25 minutes, until the mushrooms are tender and the filling is heated through. If you want a deeper golden crust, broil for an additional 1–2 minutes, watching closely to prevent burning.
- Remove from the oven and let the mushrooms rest for 3–5 minutes. Garnish with extra chopped parsley and serve warm.
Notes
- For a vegetarian option, ensure the cream cheese is vegetarian-friendly.
- Feel free to add other herbs or spices to customize the flavor.
- These stuffed mushrooms can be made ahead of time and baked just before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 2 stuffed mushrooms
- Calories: 150
- Sugar: 1g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 20mg