Mushroom Stuffed Mushrooms
Elevate your next appetizer spread with these irresistible Mushroom Stuffed Mushrooms, a savory bite-sized treat that's as delicious as it is easy to prepare. Tender white button mushroom caps are generously filled with a rich, flavorful blend of their own finely chopped stems, garlic, shallots, creamy cheese, breadcrumbs, and fresh herbs like parsley and thyme. Baked to golden perfection, the filling boasts a delightful combination of textures with creamy cream cheese and crunchy breadcrumbs, while Parmesan adds a nutty kick. This elegant yet effortless recipe comes together in just 40 minutes, making it perfect for everything from dinner parties to game day snacks. Serve these baked stuffed mushrooms warm, and watch them disappear!
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Recipe Information
Ingredients
- 16 pieces White button mushrooms
- 2 tablespoons Olive oil
- 2 cloves Garlic
- 1 medium Shallot
- 0.5 cup Breadcrumbs
- 0.333 cup Grated Parmesan cheese
- 0.25 cup Cream cheese
- 2 tablespoons Fresh parsley
- 1 teaspoon Fresh thyme leaves
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
Clean the mushrooms using a damp paper towel and gently remove the stems. Set aside the caps and finely chop the stems.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped mushroom stems, minced garlic, and finely diced shallot. Cook, stirring frequently, for 5-7 minutes, or until softened and most of the liquid has evaporated. Remove from heat and let cool slightly.
In a mixing bowl, combine the cooked mushroom mixture, breadcrumbs, Parmesan cheese, cream cheese, chopped fresh parsley, thyme leaves, salt, and black pepper. Stir until well combined.
Using a small spoon or your hands, carefully fill each mushroom cap with the stuffing mixture. Press gently to ensure the filling stays in place.
Place the stuffed mushrooms on the prepared baking sheet. Drizzle the remaining 1 tablespoon of olive oil over the mushrooms.
Bake in the preheated oven for 18-20 minutes, or until the mushrooms are tender and the filling is golden brown on top.
Remove from the oven and let cool for 5 minutes before serving. Garnish with additional parsley if desired.
Nutrition Facts
Calories |
870 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.3 g | 77% | |
| Saturated Fat | 22.6 g | 113% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 87 mg | 29% | |
| Sodium | 2690 mg | 117% | |
| Total Carbohydrate | 62.0 g | 23% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 14.2 g | ||
| Protein | 30.8 g | 62% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 427 mg | 33% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 1035 mg | 22% | |
*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.
