Overstuffed Mushrooms
Elevate your appetizer game with these irresistible Overstuffed Mushrooms! Perfectly tender large button mushroom caps are generously filled with a creamy mixture of savory softened cream cheese, tangy Parmesan, and aromatic sautéed garlic. Fresh parsley and green onions add a herbaceous brightness, while a golden panko breadcrumb topping provides an irresistible crunch. Quick and easy to prepare with just 15 minutes of prep time, these bite-sized delights bake to bubbly perfection in under 20 minutes. Whether you’re hosting a dinner party or looking for the ultimate snackable treat, these stuffed mushrooms are a crowd-pleasing combination of creamy, cheesy, and crispy goodness. Garnish with fresh parsley for an elegant finishing touch and serve them hot for maximum flavor impact!
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Recipe Information
Ingredients
- 12 large button mushrooms
- 120 grams cream cheese, softened
- 50 grams Parmesan cheese, grated
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 2 stalks green onions, finely chopped
- 50 grams panko breadcrumbs
- 1 tablespoon olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preheat your oven to 190°C (375°F) and line a baking sheet with parchment paper or lightly grease it with cooking spray.
Clean the mushrooms by gently wiping them with a damp paper towel. Remove the stems carefully and set aside the caps.
Finely chop the mushroom stems and set them aside for the filling.
In a skillet over medium heat, add the olive oil and sauté the chopped mushroom stems and minced garlic for 2-3 minutes, or until softened. Remove from heat and let cool slightly.
In a mixing bowl, combine the cream cheese, Parmesan cheese, sautéed mushroom stems, parsley, green onions, salt, and black pepper. Mix until well combined and creamy.
Spoon the filling generously into each mushroom cap, creating a small mound on top.
Sprinkle panko breadcrumbs evenly over the top of the stuffed mushrooms for added crunch.
Arrange the stuffed mushrooms on the prepared baking sheet, ensuring they are not touching.
Bake in the preheated oven for 18-20 minutes, or until the tops are golden and the filling is bubbly.
Remove from the oven and let cool for 5 minutes before serving. Garnish with additional parsley, if desired.
Nutrition Facts
Calories |
1033 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.5 g | 79% | |
| Saturated Fat | 28.7 g | 144% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 133 mg | 44% | |
| Sodium | 1980 mg | 86% | |
| Total Carbohydrate | 90.8 g | 33% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 32.7 g | ||
| Protein | 53.3 g | 107% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 226 mg | 17% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 4120 mg | 88% | |
*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.
