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Stuffed Mushrooms

Stuffed Mushrooms

Classic stuffed mushrooms with a creamy garlic Parmesan filling and crispy breadcrumb topping—easy, golden, and always a crowd favorite.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 20
Ingredients Method Notes

Ingredients
  

  • 20 to 24 baby bella mushrooms
  • 1 tbsp olive oil
  • 2 tbsp unsalted butter
  • 3 cloves garlic, grated or minced
  • 1/4 cup finely chopped onion (or shallot)
  • 2 tbsp chopped fresh parsley
  • 4 ounces cream cheese, softened
  • 1/3 cup grated Parmesan, plus more for topping
  • 1/3 cup breadcrumbs (panko preferred)
  • 1/2 tsp fine sea salt
  • 1/4 tsp black pepper
  • pinch red pepper flakes (optional)
  • 1 tbsp lemon juice (optional)

Method
 

  1. Prep. Heat oven to 400F. Line a sheet pan with parchment.
  2. Clean and stem. Wipe mushrooms clean. Remove stems and finely chop them.
  3. Sauté filling base. Heat olive oil and butter in a skillet over medium heat. Add chopped mushroom stems and onion. Cook 4 to 5 minutes until softened and most moisture evaporates. Add garlic and cook 30 seconds. Turn off heat.
  4. Mix filling. In a bowl, combine cream cheese, Parmesan, breadcrumbs, parsley, salt, pepper, red pepper flakes, and lemon juice (if using). Stir in the sautéed mixture.
  5. Stuff. Arrange mushroom caps on the sheet pan. Spoon filling into each cap, mounding slightly. Sprinkle with extra Parmesan if you like.
  6. Bake. Bake 16 to 20 minutes until mushrooms are tender and tops are golden. Optional: broil 1 to 2 minutes for extra browning.
  7. Serve. Serve warm.

Notes

  • For extra crisp topping, use panko and a little extra Parmesan on top.
  • If mushrooms release a lot of liquid, just pour it off the pan before serving.
  • These are best warm, but still tasty at room temp for parties.