Stuffed Mushrooms
These easy Stuffed Mushrooms feature tender baby bella or portobello mushroom caps filled with a rich cream cheese, Parmesan, garlic, and herb stuffing, then baked until golden and delicious. Perfect as a holiday appetizer or party snack.
Equipment
- baking dish
- small skillet
- mixing bowl
- knife
- cutting board
- spoon for filling mushrooms
Ingredients
- 16 oz baby bella or portobello mushrooms
- 2 tbsp olive oil (for mushroom caps)
- 1 tbsp olive oil (for sautéing)
- 1 shallot, diced
- 3 cloves garlic, minced
- 1 tbsp fresh cilantro, minced
- 4 oz cream cheese
- 1 egg
- 1/4 cup breadcrumbs
- 1/2 cup fresh grated Parmesan cheese
- to taste salt
- to taste black pepper
- 2-4 tbsp fresh grated Parmesan cheese (for topping)
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease a baking dish.
- Clean the mushrooms by wiping them with a damp paper towel or quickly rinsing and drying them immediately.
- Remove the stems from the mushroom caps. Toss the caps with 2 tablespoons of olive oil and reserve the stems for the filling.
- Heat 1 tablespoon olive oil in a small skillet. Sauté the diced shallot and chopped mushroom stems until tender.
- Add the minced garlic and cook until fragrant. Transfer the vegetables to a bowl and allow them to cool slightly.
- Mix the cooled vegetables with the cream cheese, breadcrumbs, Parmesan cheese, cilantro, egg, salt, and black pepper until fully combined.
- Arrange the mushroom caps in the prepared baking dish. Fill each cap generously with the stuffing mixture, pressing lightly to fit more filling.
- Bake for 20–25 minutes, or until the mushrooms are tender and the tops are golden brown.
- Sprinkle with the remaining fresh grated Parmesan cheese and serve warm.
Notes
Wipe mushrooms clean with a damp paper towel instead of soaking them to prevent excess moisture. Fresh Parmesan provides the best flavor, and panko breadcrumbs can be substituted for traditional breadcrumbs for a crispier filling.