Countess Mushrooms
Elevate your next appetizer spread with these irresistibly rich and savory Countess Mushrooms! These stuffed button mushrooms combine creamy cheese and fresh parsley with the earthy flavor of garlic-sautéed mushroom stems for a filling that melts in your mouth. Each cap is crowned with a golden, buttery panko breadcrumb topping, offering the perfect contrast of textures. Ready in just 35 minutes, this simple yet elegant dish makes an ideal starter for dinner parties, festive gatherings, or cozy nights at home. Garnish with fresh parsley and serve warm for a visually stunning and utterly delicious bite that will impress every guest. Perfect for mushroom appetizers, stuffed mushroom recipes, and elegant finger food ideas!
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Recipe Information
Ingredients
- 16 pieces button mushrooms
- 120 grams cream cheese
- 30 grams Parmesan cheese, grated
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 30 grams panko breadcrumbs
- 2 tablespoons butter, melted
- 1 tablespoon olive oil
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper, freshly ground
Instructions
Preheat your oven to 190°C (375°F). Line a baking sheet with parchment paper or lightly grease it with olive oil.
Clean the mushrooms by gently wiping them with a damp paper towel. Remove the stems carefully, setting the caps aside, and finely chop the stems.
In a skillet, heat the olive oil over medium heat. Add the chopped mushroom stems and minced garlic, cooking for 3-4 minutes until softened and fragrant. Remove from heat and allow to cool slightly.
In a mixing bowl, combine the cream cheese, Parmesan cheese, cooked mushroom stems and garlic mixture, parsley, salt, and black pepper. Mix until smooth and evenly incorporated.
Using a small spoon, stuff each mushroom cap generously with the filling, mounding it slightly on top.
In another small bowl, mix the panko breadcrumbs with the melted butter. Sprinkle the buttery breadcrumbs over the tops of the stuffed mushrooms to create a crisp topping.
Arrange the stuffed mushrooms on the prepared baking sheet, ensuring they are evenly spaced.
Bake in the preheated oven for 18-20 minutes, or until the mushrooms are tender and the breadcrumb topping is golden brown.
Remove from the oven and let cool for a few minutes. Garnish with additional parsley if desired, and serve warm.
Nutrition Facts
Calories |
1063 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.3 g | 114% | |
| Saturated Fat | 47.1 g | 236% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 213 mg | 71% | |
| Sodium | 2298 mg | 100% | |
| Total Carbohydrate | 42.5 g | 15% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 12.6 g | ||
| Protein | 33.7 g | 67% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 502 mg | 39% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 1183 mg | 25% | |
*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.
