Stuffed Mushrooms
These Stuffed Mushrooms are a classic, bite-sized appetizer filled with a savory mix of garlic, herbs, breadcrumbs, and cheese. Perfect for holidays, parties, or any gathering, they’re easy to make, full of flavor, and guaranteed to disappear fast!
Ingredients
- 24 whole white or cremini mushrooms
- 2 tablespoons olive oil
- 2 cloves garlic minced
- ½ small onion finely chopped
- ½ cup breadcrumbs preferably panko
- ½ cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- 2 tablespoons cream cheese optional for creamier filling
- Salt and pepper to taste
- Extra Parmesan or chopped parsley for garnish optional
Instructions
- Preheat oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Clean mushrooms: Wipe mushrooms clean with a damp paper towel. Gently remove stems and finely chop them.
- Sauté filling: Heat olive oil in a skillet over medium heat. Sauté chopped mushroom stems, onion, and garlic for 5 minutes until softened.
- Mix filling: Transfer sautéed mix to a bowl. Stir in breadcrumbs, Parmesan, parsley, cream cheese (if using), salt, and pepper. Mix until well combined.
- Stuff mushrooms: Spoon the mixture into mushroom caps, pressing gently to pack.
- Bake: Arrange stuffed mushrooms on the prepared baking sheet. Bake for 18–20 minutes or until tops are golden and mushrooms are tender.
- Garnish & serve: Sprinkle with extra Parmesan or parsley before serving, if desired.
Notes
- Make ahead: You can assemble the mushrooms a few hours in advance and bake just before serving.
- Variations: Add crumbled sausage, bacon, or chopped spinach to the filling for a meaty or hearty twist.
- Vegan option: Use dairy-free cheese or nutritional yeast and vegan cream cheese.