Herby Cream Cheese Stuffed Mushrooms
User Reviews
5
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Prep Time
30 mins
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Cook Time
15 mins
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Total Time
45 mins
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Servings
4 servings
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Calories
220 kcal
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Cuisine
Mediterranean, American
Herby Cream Cheese Stuffed Mushrooms
Description
In this recipe, button mushroom caps are hollowed, and their chopped stems are sautéed with onion, garlic, and fresh thyme to build a fragrant base. This cooked vegetable mixture is combined with cream cheese, Parmesan, fresh parsley, breadcrumbs, and seasoning to form a creamy, savory filling. The mixture is spooned into the mushroom caps and baked at 400°F until the filling is golden and set.
The resulting stuffed mushrooms offer a combination of textures: a tender mushroom cap, a creamy filling with herbaceous notes, and a subtle crispness from the breadcrumbs. The use of fresh herbs and Parmesan enhances the depth of flavor and adds richness.
Serve these as appetizers or side dishes. They are suitable for gatherings or as a snack. The recipe provides a balanced combination of savory ingredients that complement the mushrooms without overpowering them.
Leftovers keep well refrigerated for up to 5 days and can be reheated in the microwave, oven, or air fryer. The filling can also be prepared in advance and the mushrooms assembled a day or two before baking.
Ingredients
- 1 lb button mushrooms 450 g
- 2 Tbsp neutral cooking oil 30 mL, generic cooking oil
- ½ yellow onion finely diced
- 2 cloves garlic minced
- 2 Tbsp thyme fresh leaves
- ½ cup breadcrumbs 60 g, Italian style
- ¼ cup cream cheese 50 g
- ¼ cup Parmesan Cheese 30 g, grated
- ¼ cup parsley 20 g, finely chopped, fresh
- ¼ tsp salt
- ¼ tsp black pepper
Instructions
- Prep Mushrooms: Preheat oven to 400°F (204°C). Wipe the dirt off of each mushroom. Pluck out the stems and chop them up finely. Place the mushroom caps on a parchment-lined baking sheet.
- Flavor Base: Heat oil in a large saute pan over medium heat, then add onion, garlic, and thyme. Cook until onion is soft, about 3 minutes.
- Add Stems: Add chopped mushroom stems to the pan of onions and continue cooking until they release their moisture, about 5 to 10 minutes.
- Filling: Remove from heat and stir in all remaining ingredients. Carefully spoon a bit of filling into each hollowed out mushroom.
- Bake: Bake for 15 minutes, or until golden brown.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Reheat stuffed mushrooms using microwave, oven, or air fryer for best texture.
- You may prepare the filling and assemble the mushrooms up to 2 days ahead of baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 220 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 220kcal | 11% |
| Carbohydrates | 16.1g | 5% |
| Protein | 9.1g | 18% |
| Fat | 14.5g | 22% |
| Saturated Fat | 5.2g | 26% |
| Cholesterol | 21mg | 7% |
| Sodium | 363mg | 15% |
| Potassium | 451mg | 10% |
| Fiber | 2.2g | 9% |
| Sugar | 3.4g | 7% |
| Calcium | 110mg | 11% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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