Moms Stuffed Mushrooms
Transform your next gathering with Mom’s Stuffed Mushrooms—a crowd-pleasing appetizer that’s as comforting as it is flavorful. These tender large button mushrooms are generously filled with a rich and savory blend of cream cheese, Parmesan, fresh breadcrumbs, and aromatic garlic, elevated with a touch of fresh parsley and optional red pepper flakes for a hint of heat. The golden, buttery topping adds irresistible appeal, while a squeeze of lemon juice takes the flavor to the next level. Perfectly baked in under 20 minutes, these stuffed mushrooms are a simple yet sophisticated dish that pairs beautifully with any occasion. Easy to prepare, bursting with flavor, and beautifully golden, they’re sure to become a timeless favorite at your table.
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Recipe Information
Ingredients
- 12 pieces Large button mushrooms
- 2 tablespoons Olive oil
- 1 cup Fresh breadcrumbs
- 1 cup Parmesan cheese, grated
- 4 ounces Cream cheese, softened
- 2 cloves Garlic, minced
- 2 tablespoons Fresh parsley, chopped
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 teaspoon Red pepper flakes (optional)
- 2 tablespoons Butter, melted
- 0.5 teaspoon Fresh lemon juice (optional)
Instructions
Preheat your oven to 375°F (190°C) and 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 and set the mushroom caps aside. Finely chop the stems.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped mushroom stems and minced garlic, cooking for 2-3 minutes until soft and fragrant.
In a mixing bowl, combine the cooked mushroom stems and garlic, breadcrumbs, Parmesan cheese, cream cheese, parsley, salt, black pepper, and red pepper flakes (if using). Mix thoroughly to create a cohesive stuffing.
Using a small spoon, fill each mushroom cap with the stuffing mixture, pressing gently to ensure it's packed in.
Place the stuffed mushrooms on the prepared baking sheet. Drizzle the tops with the melted butter and a small squeeze of lemon juice, if desired, for extra flavor.
Bake the stuffed mushrooms in the preheated oven for 18-20 minutes, or until the mushrooms are tender and the stuffing is golden brown on top.
Remove from the oven and let cool for 5 minutes before serving. Garnish with additional chopped parsley if desired.
Nutrition Facts
Calories |
1886 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.2 g | 132% | |
| Saturated Fat | 46.9 g | 234% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 206 mg | 68% | |
| Sodium | 4689 mg | 204% | |
| Total Carbohydrate | 186.0 g | 68% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 21.8 g | ||
| Protein | 76.7 g | 153% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 1288 mg | 99% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 1266 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.
