Mushroom Whatnots
Elevate your appetizer game with these irresistible Mushroom Whatnots—perfectly bite-sized stuffed mushrooms packed with creamy, cheesy goodness and a crispy golden topping. This easy-to-make recipe starts with tender button mushroom caps filled with a savory blend of cream cheese, Parmesan, garlic, and fresh parsley, creating a flavor-packed filling with just the right amount of seasoning. Topped with breadcrumbs and a touch of Parmesan for a delightful crunch, these stuffed mushrooms bake to perfection in just 20 minutes. Ideal for parties, holiday gatherings, or as a quick appetizer, Mushroom Whatnots are a crowd-pleasing dish with minimal prep time. Serve warm with a sprinkle of fresh parsley, and watch them disappear in no time!
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Recipe Information
Ingredients
- 16 pieces Button mushrooms
- 4 tablespoons Cream cheese
- 2 cloves Garlic, minced
- 2 tablespoons Fresh parsley, chopped
- 3 tablespoons Parmesan cheese, grated
- 2 tablespoons Breadcrumbs
- 1 tablespoon Olive oil
- 0.25 teaspoons Salt
- 0.25 teaspoons Black pepper
Instructions
Preheat your oven to 375°F (190°C).
Clean the mushrooms and gently remove the stems, setting the caps aside. Finely chop the stems.
Heat the olive oil in a skillet over medium heat. Add the chopped mushroom stems and minced garlic. Sauté until softened, about 3-4 minutes.
In a medium bowl, combine the sautéed mushroom stems, cream cheese, chopped parsley, grated Parmesan, salt, and black pepper. Mix until well incorporated.
Fill each mushroom cap with the cream cheese mixture, slightly mounding it on top.
In a small bowl, mix the breadcrumbs and 1 tablespoon of Parmesan cheese. Sprinkle this mixture over the stuffed mushrooms.
Place the stuffed mushrooms on a baking sheet lined with parchment paper or a lightly greased baking dish.
Bake for 18-20 minutes, or until the mushrooms are tender and the tops are golden brown.
Remove from the oven and let cool for a few minutes before serving. Garnish with additional chopped parsley if desired.
Nutrition Facts
Calories |
569 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.4 g | 53% | |
| Saturated Fat | 17.7 g | 88% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 76 mg | 25% | |
| Sodium | 1461 mg | 64% | |
| Total Carbohydrate | 35.3 g | 13% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 10.0 g | ||
| Protein | 23.0 g | 46% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 275 mg | 21% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 1098 mg | 23% | |
*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.
