Award Winning Stuffed Baby Portabella Mushrooms Cremini
Elevate your appetizer game with these *Award Winning Stuffed Baby Portabella Mushrooms (Cremini)*, a crowd-pleasing blend of creamy, cheesy goodness and bold savory flavors. These bite-sized delights feature tender baby portabella mushroom caps brimming with a rich filling of cream cheese, Parmesan cheese, sautéed mushroom stems, and aromatic garlic, perfectly seasoned with fresh parsley and Italian breadcrumbs. Topped with a golden-baked crust and a hint of paprika for garnish, they deliver a mouthwatering texture and taste in every bite. Ready in just 35 minutes, this easy-to-make recipe is perfect for parties, elegant dinners, or holiday gatherings. Whether served warm out of the oven or paired with your favorite wine, these stuffed mushrooms will leave your guests swooning and asking for the recipe!
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Recipe Information
Ingredients
- 20 pieces Baby portabella mushrooms (Cremini)
- 8 ounces Cream cheese
- 1 cup Parmesan cheese, grated
- 0.5 cup Italian breadcrumbs
- 2 cloves Garlic, minced
- 2 tablespoons Fresh parsley, chopped
- 2 tablespoons Olive oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper, freshly ground
- 0.25 teaspoon Paprika (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Clean the baby portabella mushrooms with a damp paper towel, and gently remove the stems. Set the caps aside and finely chop the stems.
In a medium skillet, heat 1 tablespoon of olive oil over medium heat. Sauté the chopped mushroom stems and minced garlic for 3-4 minutes, until softened and fragrant.
In a mixing bowl, combine the sautéed mushroom stems and garlic with cream cheese, Parmesan cheese, Italian breadcrumbs, chopped parsley, salt, and black pepper. Mix until well blended.
Brush the inside of the mushroom caps with the remaining olive oil and lightly season with a pinch of salt.
Using a small spoon, carefully stuff each mushroom cap with the filling mixture, pressing it in gently to pack it.
Arrange the stuffed mushrooms on a baking sheet lined with parchment paper or a lightly greased baking dish.
Bake in the preheated oven for 18-20 minutes or until the tops are golden and the mushrooms are tender.
If desired, sprinkle paprika on top for garnish. Let the mushrooms cool for 5 minutes before serving.
Plate and serve warm as a delicious appetizer or snack!
Nutrition Facts
Calories |
275 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.4 g | 29% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 55 mg | 18% | |
| Sodium | 588 mg | 26% | |
| Total Carbohydrate | 10.7 g | 4% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 3.4 g | ||
| Protein | 10.3 g | 21% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 206 mg | 16% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 324 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
