Delicious Cheese Stuffed Mushrooms In 5 Steps
An easy and irresistible recipe for classic stuffed mushrooms with a rich, creamy, and savory cream cheese and Parmesan filling.
Ingredients
For the Stuffed Mushrooms
- 1.5 lbs Cremini or Baby Bella mushrooms about 20-24 medium mushrooms
- 1 tbsp olive oil
- 1 tbsp minced garlic
- 1/2 cup finely chopped mushroom stems
- 4 oz half a standard block cream cheese, softened
- 1/4 cup freshly grated Parmesan cheese plus more for topping
- 1/4 cup dried breadcrumbs Panko for extra crunch
- 2 tbsp fresh parsley finely chopped
- 1/4 tsp black pepper
- 1/4 tsp onion powder
- 1/8 tsp ground cayenne pepper optional, for a little kick
- Salt to taste
For Preparation
- Cooking spray or extra olive oil for the baking sheet
Instructions
- Prep the Mushrooms: Preheat your oven to 350∘F (175∘C). Wipe the mushrooms clean with a damp paper towel. Carefully remove the stems from the caps. Finely chop the stems and set them aside. Discard or trim off any tough, woody ends.
- Mix the Filling: In a medium bowl, combine the softened cream cheese, 1/4 cup of Parmesan cheese, breadcrumbs, chopped parsley, black pepper, onion powder, and cayenne pepper (if using). Add the cooled mushroom and garlic mixture. Stir everything together until the filling is very thick and uniformly mixed. Taste and add salt if needed.
- Stuff and Bake: Using a small spoon, fill each mushroom cap with a generous amount of the cream cheese filling, gently mounding it on top. Arrange the stuffed mushrooms on a baking sheet lightly coated with cooking spray or oil. Sprinkle the tops of the filled mushrooms with a little extra grated Parmesan cheese.
- Serve: Bake for 20-25 minutes, or until the mushrooms are tender and the filling is piping hot and the tops are lightly golden brown. Serve immediately while hot.
Notes
You can substitute Parmesan with Gruyere or Romano cheese. For a meatier version, add finely cooked and crumbled bacon to the filling.