Stuffed Mushrooms
User Reviews
4.9
Stuffed Mushrooms
Description
The Stuffed Mushrooms recipe uses whole mushroom caps cleaned and hollowed out to hold a creamy filling made from softened cream cheese, Parmesan cheese, finely minced green onion, Worcestershire sauce, and garlic, seasoned with salt and pepper. The filling is either spooned or piped into the mushroom caps for even distribution. The topping is a mix of seasoned bread crumbs, melted butter, and Parmesan cheese sprinkled over the filling to add a crisp texture once baked. Baking at 400°F softens the mushrooms and crisps the topping to a golden brown over about 17-20 minutes.
The filling combines the smooth richness of cream cheese with the sharpness of Parmesan and the umami depth of Worcestershire sauce, enhanced by garlic and green onion. The mushroom caps provide a sturdy yet tender vessel, allowing the flavors to meld without becoming watery. Baking creates a slightly crisp breadcrumb topping that contrasts pleasantly with the creamy interior.
This dish can be served warm as an appetizer or side, catering to guests or accompanying a main course. The recipe’s technique allows for flexible use of mushroom types and careful filling application to maximize the flavor and texture.
The notes suggest reducing baking time for smaller mushrooms and mention air fryer cooking as an alternative. The mushroom stems can be reserved for other recipes like soups or rice dishes, optimizing ingredient use. These practical tips help customize the recipe and reduce waste.
Ingredients
- 1 pound brown mushrooms or white mushrooms
Filling
- 8 ounces cream cheese softened
- ¼ cup Parmesan Cheese grated
- 1 green onion finely minced
- 1 ½ teaspoons Worcestershire sauce
- 1 clove garlic minced, or ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Topping
- 3 tablespoons seasoned bread crumbs
- 1 ½ tablespoons butter melted
- 1 tablespoon Parmesan Cheese grated
Instructions
- Preheat the oven to 400°F. Grease a rimmed baking pan or line it with parchment paper.
- Clean the mushrooms with a damp cloth or paper towel. Remove the stems and set aside for adding to soups or discard (*see note).
- Place the mushroom caps on the prepared pan.
- In a medium bowl, combine cream cheese, parmesan cheese, green onion, Worcestershire sauce, minced garlic (or garlic powder), salt and pepper. Mix with a hand mixer on medium until well combined.
- Use a small spoon to fill the mushrooms or place the filling in a small sandwich bag and snip off the corner. Pipe the filling into each mushroom cap.
- In a small bowl, mix the bread crumbs, melted butter, and grated Parmesan cheese. Sprinkle over the stuffed mushrooms.
- Bake in the oven until the mushrooms are tender and the crumbs are browned, approximately 17-20 minutes.
- Cool 5 minutes before serving.
Notes
- Reduce baking time when using smaller mushrooms to prevent overcooking.
- Air frying the stuffed mushrooms at 350°F for 6-8 minutes offers a quicker cooking alternative.
- Use a small spoon or tomato corer to hollow mushrooms thoroughly to fit more filling if needed.
- Reserve mushroom stems to add to soups, rice, or casseroles, enhancing other dishes rather than discarding.
- Recipe yields about 16 mushrooms per pound, generally serving two mushrooms per person; adjust accordingly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 161 kcal
% Daily Value*
| Calories | 161 | 8% |
| Carbohydrates | 7g | 2% |
| Protein | 5g | 10% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 37mg | 12% |
| Sodium | 234mg | 10% |
| Potassium | 245mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 499IU | 10% |
| Vitamin C | 2mg | 2% |
| Calcium | 84mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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