Description
These stuffed mushrooms are a delicious and easy appetizer or side dish featuring large white mushroom caps filled with a savory mixture of sautéed mushroom stems, garlic, onions, breadcrumbs, cream cheese, Parmesan, and fresh parsley. Perfectly baked until golden and tender, they make a crowd-pleasing addition to any meal or party platter.
Ingredients
Scale
For the Mushrooms
- 16 large white mushrooms, stems removed and reserved
For the Filling
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/4 cup onion, finely diced
- 1/2 cup breadcrumbs
- 1/4 cup cream cheese, softened
- 1/4 cup grated Parmesan cheese
- 2 tablespoons parsley, chopped
- Salt and pepper to taste
- Optional: 2-3 tablespoons cooked bacon, crumbled or Italian sausage, cooked and crumbled
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Lightly grease a baking sheet or line it with parchment paper to prevent sticking.
- Prepare Mushrooms: Clean each mushroom by gently wiping with a damp cloth. Carefully remove the stems and finely chop them. Set the mushroom caps aside for stuffing.
- Sauté the Filling: Heat olive oil in a skillet over medium heat. Add the chopped mushroom stems, minced garlic, and finely diced onions. Sauté for 3-4 minutes or until onions are soft and fragrant.
- Mix the Filling: Transfer the sautéed mixture to a bowl. Add breadcrumbs, softened cream cheese, grated Parmesan, chopped parsley, salt, and pepper. If desired, fold in cooked crumbled bacon or Italian sausage. Mix thoroughly until the filling is well combined and creamy.
- Stuff the Mushrooms: Using a spoon, fill each mushroom cap with the prepared mixture, pressing gently to pack it evenly. Arrange the stuffed mushrooms on the prepared baking sheet.
- Bake: Place the baking sheet in the preheated oven and bake for 20-25 minutes, until the mushrooms are tender and the filling is golden brown on top.
- Serve: Remove the mushrooms from the oven and allow to cool slightly. Garnish with additional parsley or Parmesan cheese if desired. Serve warm.
Notes
- You can substitute cream cheese with goat cheese for a tangier flavor.
- For a vegetarian version, omit bacon or sausage and add chopped spinach or sun-dried tomatoes.
- Breadcrumbs can be swapped with gluten-free breadcrumbs to make the recipe gluten-free.
- Make sure to clean mushrooms gently to preserve their texture.
- These stuffed mushrooms can be prepared ahead and baked just before serving.
