Mansion Mushrooms
Elevate your appetizer game with "Mansion Mushrooms," an irresistibly savory recipe perfect for entertaining or indulging in a gourmet treat at home. These stuffed mushrooms feature tender cremini caps filled with a luscious blend of cream cheese, Parmesan, garlic, and shallots, all seasoned to perfection with fresh parsley, paprika, and a hint of black pepper. Topped with golden, crispy panko breadcrumbs, they’re baked to perfection for a satisfying crunch that contrasts beautifully with the creamy interior. Ready in just 40 minutes, this elegant dish is perfect for dinner parties, holiday gatherings, or as a crowd-pleasing starter. Whether served warm from the oven or garnished with a touch of fresh parsley, these delicious bites are sure to disappear quickly. Keywords: stuffed mushrooms recipe, easy appetizer idea, baked mushrooms, cheesy mushroom filling, gourmet party appetizers.
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Recipe Information
Ingredients
- 16 pieces Large cremini or button mushrooms
- 2 tablespoons Olive oil
- 2 tablespoons Butter
- 3 cloves Garlic, minced
- 1 medium Shallot, finely chopped
- 4 ounces Cream cheese, softened
- 1 cup Parmesan cheese, grated
- 2 tablespoons Fresh parsley, chopped
- 1 cup Panko breadcrumbs
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 0.25 teaspoon Paprika
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
Carefully clean the mushrooms with a damp paper towel and remove the stems. Set the mushroom caps aside and finely chop the stems.
In a frying pan, heat olive oil and butter over medium heat. Add the minced garlic and chopped shallot, cooking for 2-3 minutes until fragrant.
Add the chopped mushroom stems and cook for another 3-4 minutes until they release their moisture and start to brown.
Reduce the heat to low and stir in the cream cheese, mixing until smooth. Remove from heat and stir in the grated Parmesan cheese, chopped parsley, salt, black pepper, and paprika.
In a small bowl, combine the panko breadcrumbs with 1 tablespoon of olive oil. Mix well to lightly coat the breadcrumbs.
Fill each mushroom cap with the prepared filling, mounding it slightly. Place them on the prepared baking sheet.
Sprinkle the oiled breadcrumbs evenly over the filled mushroom caps for a crunchy topping.
Bake in the preheated oven for 18-20 minutes or until the mushrooms are tender and the topping is golden brown.
Remove from the oven and let the mushrooms cool for 5 minutes before serving. Garnish with additional parsley, if desired.
Nutrition Facts
Calories |
1492 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.2 g | 152% | |
| Saturated Fat | 57.0 g | 285% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 271 mg | 90% | |
| Sodium | 3422 mg | 149% | |
| Total Carbohydrate | 66.7 g | 24% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 13.3 g | ||
| Protein | 58.2 g | 116% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 1080 mg | 83% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 1269 mg | 27% | |
*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.
