Description
These delicious stuffed mushrooms are a crowd-pleasing appetizer or snack, filled with a savory mixture of mushroom stems, garlic, onion, breadcrumbs, and cheeses, then baked to perfection. They are easy to make and perfect for any gathering.
Ingredients
Scale
Mushrooms:
- 16 large white or cremini mushrooms, stems removed and finely chopped
Filling:
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- ¼ cup finely chopped onion
- ½ cup breadcrumbs
- ¼ cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- 2 tablespoons cream cheese, softened
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- Cooking spray or extra olive oil for brushing
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C) and lightly grease a baking sheet or line with parchment paper.
- Clean and prep mushrooms: Clean the mushrooms and remove the stems, setting caps aside and finely chopping the stems.
- Sauté filling: Heat olive oil in a skillet over medium heat. Sauté the chopped mushroom stems, garlic, and onion until softened. Remove from heat.
- Prepare filling: In a bowl, combine the sautéed mixture with breadcrumbs, Parmesan, parsley, cream cheese, salt, and pepper. Mix well.
- Stuff mushrooms: Spoon the filling into each mushroom cap, pressing gently to pack. Place on baking sheet.
- Bake: Bake for 18–20 minutes until mushrooms are tender and tops are golden. Serve warm.
Notes
- You can prepare the filling ahead and refrigerate until ready to use.
- Add crumbled cooked sausage or chopped spinach for variation.
- Great as an appetizer or party snack.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 mushrooms
- Calories: 90
- Sugar: 1g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 5mg