Stuffed Mushroom Recipe
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5.0
9 reviews
Excellent
Stuffed Mushroom Recipe
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These savory stuffed mushrooms are sure to be a hit at any gathering. They combine rich, creamy cheese with the earthy flavor of mushrooms, all topped with a crispy, cheesy crust. Buon appetito!
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Ingredients
- 20-24 whole fresh mushrooms cremini or white button mushrooms
- 2 tablespoons olive oil
- 2 cloves fresh garlic finely chopped
- 1 shallot finely chopped
- 2 teaspoons fresh thyme chopped
- 1 tablespoon Italian parsley chopped
- 1 ounce package cream cheese softened
- ½ cup freshly grated gruyere cheese or white cheddar
- freshly ground black pepper and salt to taste
- ½ teaspoon ground cayenne pepper or red pepper flakes
- ½ cup panko breadcrumbs
- ¼ cup freshly grated Parmigiano cheese Parmesan
- Olive oil for drizzling the tops
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease a baking dish.
- Prepare the mushrooms: Clean the mushrooms using a damp paper towel to remove any dirt. Gently remove the stems from the mushrooms, being careful not to break the mushroom caps. Set the caps aside. Finely chop stems.
- Cook the filling: Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the chopped mushroom stems, shallot, and garlic to the skillet. Cook, stirring frequently, until the mixture is softened and fragrant, about 5-7 minutes. Remove from heat and let it cool slightly.
- Make the stuffing: In a mixing bowl, combine the cooled mushroom stem mixture, softened cream cheese, Gruyere cheese, thyme, parsley, cayenne pepper (or red pepper flakes), salt and pepper. Stir until all ingredients are well combined.
- Seaon and Stuff the mushrooms: Before stuffing the mushroom caps with the filling, drizzle them with olive oil and sprinkle them with salt (this adds so much flavor!). Using a small spoon, fill each mushroom cap with the cheese mixture, slightly mounding it to create a small dome on the top.
- Coat the tops: In a separate bowl, mix the panko breadcrumbs with the grated Parmigiano cheese. Dip the tops of the stuffed mushrooms into the panko mixture, pressing gently to adhere.
- Bake: Arrange the stuffed mushrooms on the prepared baking sheet or dish. Lightly drizzle the tops with olive oil. Bake in the preheated oven for about 20 minutes, or until the tops are golden brown and the mushrooms are tender.
- Serve: Remove from the oven and let them cool slightly before serving. These bite sized stuffed mushrooms are best enjoyed warm as a delightful holiday appetizer.
Notes
- Choose Fresh Mushrooms: Opt for firm, fresh mushrooms with no signs of wilting or spots for the best texture and flavor.
- Season Mushrooms!: Before stuffing the mushroom caps with the filling, drizzle them with olive oil and sprinkle them with salt (this simple step adds so much flavor!).
- Avoid Overfilling: Don’t overstuff the mushrooms to prevent the filling from overflowing during baking. A slight dome is perfect.
- Pre-Cook the Filling: Cooking the mushroom stems, garlic, and shallots before mixing ensures a rich, developed flavor in the stuffing.
- Use Room Temperature Cream Cheese: Softened cream cheese mixes more easily with the other ingredients, ensuring a smooth, cohesive filling.
- Don’t Skip the Drizzle: A light drizzle of olive oil over the stuffed mushrooms before baking helps achieve a golden, crispy top.
Nutrition Information
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Calories
256kcal
(13%)
Carbohydrates
6g
(2%)
Protein
9g
(18%)
Fat
23g
(35%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
1g
Monounsaturated Fat
8g
Cholesterol
53mg
(18%)
Sodium
269mg
(11%)
Potassium
304mg
(9%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
802IU
(16%)
Vitamin C
4mg
(4%)
Calcium
206mg
(21%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6-8 servings
Amount Per Serving
Calories 256 kcal
% Daily Value*
| Calories | 256kcal | 13% |
| Carbohydrates | 6g | 2% |
| Protein | 9g | 18% |
| Fat | 23g | 35% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 53mg | 18% |
| Sodium | 269mg | 11% |
| Potassium | 304mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 802IU | 16% |
| Vitamin C | 4mg | 4% |
| Calcium | 206mg | 21% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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