Delicious Stuffed Mushrooms
Elevate your appetizer game with these irresistible Delicious Stuffed Mushrooms, perfect for parties, potlucks, or an indulgent snack. Tender button mushroom caps are filled with a creamy and savory mixture of sautéed mushroom stems, garlic, cream cheese, Parmesan, breadcrumbs, and fresh parsley, creating a melt-in-your-mouth flavor explosion. A generous sprinkle of Parmesan and a buttery drizzle add richness, while a quick bake in the oven achieves a beautifully golden, crispy top. Ready in just 35 minutes, these stuffed mushrooms are easy to prepare yet impressively elegant. Serve them warm as a crowd-pleasing appetizer or as part of a fun finger-food spread. Delicious, cheesy, and packed with umami, these stuffed mushrooms will be the star of any occasion!
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Recipe Information
Ingredients
- 12 pieces large button mushrooms
- 2 tablespoons olive oil
- 2 pieces garlic cloves, minced
- 4 ounces cream cheese, softened
- 1 cup Parmesan cheese, grated
- 1 cup breadcrumbs
- 2 tablespoons fresh parsley, chopped
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 2 tablespoons butter, melted
Instructions
Preheat your oven to 375°F (190°C).
Clean the mushrooms by gently wiping them with a damp cloth. Remove the stems and scoop out the inside using a small spoon to create space for the stuffing. Set the mushroom caps aside.
Chop the mushroom stems finely and set them aside.
In a medium skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped mushroom stems and minced garlic. Cook for 3-4 minutes, stirring frequently, until softened and fragrant. Remove from heat and let cool slightly.
In a mixing bowl, combine the cooked mushroom stems and garlic, cream cheese, 1/2 cup of Parmesan cheese, breadcrumbs, parsley, salt, and black pepper. Stir until well mixed.
Brush the mushroom caps with the remaining 1 tablespoon of olive oil, both inside and out. Place them on a baking sheet, open side up.
Carefully spoon the stuffing mixture into each mushroom cap, pressing gently to pack it in.
Sprinkle the remaining 1/2 cup of Parmesan cheese evenly over the stuffed mushrooms.
Drizzle the melted butter over the tops of the mushrooms for added richness.
Bake in the preheated oven for 18-20 minutes, or until the mushrooms are tender and the tops are golden brown.
Remove from the oven and let cool for 5 minutes before serving.
Optional: Garnish with additional chopped parsley before serving for a fresh touch.
Nutrition Facts
Calories |
1651 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.1 g | 155% | |
| Saturated Fat | 60.2 g | 301% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 268 mg | 89% | |
| Sodium | 4619 mg | 201% | |
| Total Carbohydrate | 99.2 g | 36% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 16.0 g | ||
| Protein | 62.0 g | 124% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 1089 mg | 84% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 908 mg | 19% | |
*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.
