Stuffed Mushrooms
User Reviews
5
Stuffed Mushrooms
Description
This recipe removes mushroom stems, finely chopping and sautéing them with butter, garlic, salt, and pepper until nearly dry. The warm mixture is combined with cream cheese, Parmesan, breadcrumbs, and parsley, which blends moist, cheesy, and herb flavors. The mushroom caps are filled with this mixture and topped with additional Parmesan.
Baking at 400°F for about 20 minutes results in golden brown tops and tender mushrooms that hold their shape while releasing some moisture. The mixture’s creaminess contrasts with slight crispness from the breadcrumb topping.
Serve immediately, garnished with fresh parsley to add color and freshness. This appetizer suits parties or as a side dish.
To clean mushrooms, avoid water soaking; instead, wipe gently with damp cloth. Using similarly sized mushrooms ensures even baking. Other cheeses like cheddar or gruyere can be substituted as desired.
Ingredients
- 16 baby bella mushrooms 343g, or white mushrooms
- 1 tablespoon butter
- 2 garlic minced, cloves
- ½ teaspoon salt
- ¼ teaspoon black pepper ground
- 3 ounces cream cheese (84g)
- ¼ cup Parmesan Cheese plus more for sprinkling (20g, grated
- 2 tablespoons breadcrumbs
- 2 tablespoons parsley chopped, fresh
Instructions
- Preheat oven to 400°F. Grease a baking sheet with cooking spray.
- Remove the stems from the mushrooms and finely chop them. Place mushroom caps on the baking sheet, stem side up.
- Melt the butter in a small skillet over medium heat. Add the chopped mushroom stems and cook until almost dry, about 5 minutes. Add the garlic, salt, and pepper and cook for 1 minute. Remove from the heat and add cream cheese, Parmesan cheese, breadcrumbs, and parsley, stirring until well combined.
- Fill mushroom caps with the cream cheese mixture and sprinkle with more Parmesan.
- Bake for 20 minutes or until the tops are golden brown. Serve immediately, and garnish with chopped parsley, if desired.
Notes
- Choose unwrapped mushrooms of uniform size for even baking results.
- Clean mushrooms by wiping with a damp cloth, not soaking, to prevent sogginess.
- Use a rimmed baking sheet to catch liquid released during baking.
- Substitute cheeses such as cheddar, pecorino romano, mozzarella, or gruyere for variety.
- Chop mushroom stems finely to ensure even mixing and filling consistency.
- Warming cheeses in the skillet aids blending into a smooth mixture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 83 kcal
% Daily Value*
| Calories | 83kcal | 4% |
| Carbohydrates | 5g | 2% |
| Protein | 3g | 6% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 17mg | 6% |
| Sodium | 266mg | 11% |
| Potassium | 214mg | 5% |
| Fiber | 0.4g | 2% |
| Sugar | 1g | 2% |
| Vitamin A | 298IU | 6% |
| Vitamin C | 2mg | 2% |
| Calcium | 53mg | 5% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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