Baked Shiitake Stuffed Mushroom Caps
Elevate your appetizer game with these irresistible Baked Shiitake Stuffed Mushroom Caps! Perfectly tender button mushrooms are generously filled with a savory mixture of sautéed shiitake mushrooms, garlic, shallots, and creamy cheeses, then topped with golden panko crumbs for a satisfying crunch. This recipe strikes the perfect balance of earthy and rich flavors, highlighted by a hint of fresh parsley and a touch of Parmesan. Easy to prepare with just 20 minutes of hands-on effort, these baked mushroom caps are ideal for dinner parties, holiday gatherings, or as a gourmet snack. Whether you're looking for a vegetarian-friendly crowd-pleaser or a sophisticated starter, these stuffed mushrooms deliver on both taste and presentation.
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Recipe Information
Ingredients
- 12 whole Large button mushrooms
- 1 cup Fresh shiitake mushrooms
- 2 tablespoons Olive oil
- 2 cloves Garlic
- 1 medium Shallot
- 0.5 cup Panko bread crumbs
- 0.333 cup Parmesan cheese
- 2 tablespoons Cream cheese
- 2 tablespoons Fresh parsley
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Preheat your oven to 375°F (190°C).
Clean the button mushrooms with a damp paper towel and gently remove the stems. Set the mushroom caps aside and finely chop the stems.
Chop the fresh shiitake mushrooms into small pieces. Mince the garlic and finely dice the shallot.
In a medium skillet, heat 1 tablespoon of olive oil over medium heat. Sauté the chopped mushroom stems, shiitake mushrooms, garlic, and shallots for 4-5 minutes, or until the mixture is softened and fragrant.
Remove the skillet from heat and stir in the panko bread crumbs, Parmesan cheese, cream cheese, parsley, salt, and pepper until the mixture is well combined.
Brush the outside of the mushroom caps with the remaining 1 tablespoon of olive oil.
Spoon the stuffing mixture into each mushroom cap, pressing gently to fill them completely.
Arrange the stuffed mushrooms on a baking sheet lined with parchment paper or a lightly greased baking dish.
Bake for 20-25 minutes, or until the mushroom caps are tender and the tops are golden brown.
Remove the stuffed mushrooms from the oven and let cool slightly before serving. Garnish with additional parsley, if desired.
Nutrition Facts
Calories |
668 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.8 g | 52% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 30 mg | 10% | |
| Sodium | 1820 mg | 79% | |
| Total Carbohydrate | 54.3 g | 20% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 4.9 g | ||
| Protein | 21.5 g | 43% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 451 mg | 35% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 449 mg | 10% | |
*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.
