Easy Stuffed Mushrooms

Why You’ll Love This Recipe

There are many reasons why stuffed mushrooms are a go-to appetizer, and this recipe is no exception. It combines the earthy flavor of mushrooms with a creamy, cheesy filling that’s perfectly seasoned with garlic and fresh herbs. Whether you’re preparing them for a holiday or casual dinner, they’re guaranteed to be a crowd-pleaser. Plus, they’re easy to make, require minimal ingredients, and can be served as finger food. This recipe is simple yet full of flavor, and the best part is that it’s versatile, allowing you to swap ingredients to match your tastes.

Ingredients

• Cooking spray

• 1 1/2 lb. baby mushrooms, rinsed

• 2 Tbsp. unsalted butter

• 2 cloves garlic, finely chopped

• 1/4 cup bread crumbs

• Kosher salt

• Freshly ground black pepper

• 1/4 cup finely grated Parmesan, plus more for topping

• 4 oz. cream cheese, softened

• 2 Tbsp. chopped fresh parsley, plus more for serving

• 1 Tbsp. chopped fresh thyme

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the oven to 400°F. Grease a baking sheet with cooking spray. Remove the stems from the mushrooms and finely chop them. Arrange the mushroom caps on the prepared sheet.

2. In a medium skillet over medium heat, melt the butter. Add the chopped mushroom stems and cook, stirring frequently, until most of the moisture has evaporated, about 5 minutes. Add the garlic and cook for 1 more minute until fragrant. Add the bread crumbs and cook, stirring, for another 3 minutes until slightly toasted. Season with salt and pepper to taste. Let the mixture cool slightly.

3. Transfer the breadcrumb mixture to a large bowl. Add the Parmesan, cream cheese, parsley, and thyme. Season with salt and pepper again, then stir everything to combine.

4. Spoon the filling into the mushroom caps, making sure to fill them generously. Sprinkle a little more Parmesan on top of each stuffed mushroom.

5. Bake the stuffed mushrooms in the preheated oven for about 20 minutes, or until the tops are golden brown and the mushrooms are softened.

6. Once done, transfer the stuffed mushrooms to a serving platter and garnish with extra parsley. Serve immediately and enjoy!

Servings and Timing

• Servings: 8

• Prep Time: 15 minutes

• Cook Time: 20 minutes

• Total Time: 45 minutes

Variations

• Cheese Variations: Try swapping out the Parmesan for Gruyère, fontina, or even feta to adjust the flavor profile to your liking.

• Herb Variations: If you don’t have thyme, you can use basil or oregano for a different herbal flavor.

Storage/Reheating

• Storage: If you have any leftover stuffed mushrooms, store them in an airtight container in the refrigerator for 3 to 4 days.

• Freezing: Unbaked stuffed mushrooms can be frozen for up to 3 months. Arrange them in a flat layer and freeze, then transfer them to a resealable freezer bag for easy storage. When ready to bake, add extra cooking time if baking from frozen.

• Reheating: Reheat in a 350°F oven for about 10 minutes or until warmed through.

FAQs

1. How do I clean and prep my mushrooms?

To clean mushrooms, rinse them briefly under cold running water and wipe the caps and stems with a damp paper towel to remove any dirt. Be careful not to soak them as this can make them soggy when baking.

2. Can I use a different type of mushroom?

Yes! While baby bella mushrooms are commonly used, you can also use white button mushrooms or even large portobello caps for a more substantial version of this recipe.

3. Can I make these stuffed mushrooms ahead of time?

Yes, you can prepare the stuffed mushrooms and store them in the refrigerator for a day before baking. If you’re freezing them, just bake them from frozen and add extra time.

4. Are these stuffed mushrooms gluten-free?

To make them gluten-free, simply use gluten-free breadcrumbs. Many stores offer gluten-free options for breadcrumbs, so you should have no problem finding one that works for this recipe.

5. How can I make the stuffing even creamier?

You can add a little extra cream cheese or even a spoonful of sour cream to make the filling even creamier.

6. Can I use a different cheese besides Parmesan?

Absolutely! You can experiment with different cheeses such as Gruyère, mozzarella, or cheddar for a unique twist on the classic stuffed mushroom.

7. What’s the best way to prevent soggy stuffed mushrooms?

To avoid soggy mushrooms, be sure not to soak the mushrooms in water. Also, let the breadcrumb mixture cool slightly before stuffing the mushrooms to prevent excess moisture.

8. Can I use dried herbs instead of fresh?

Yes, you can use dried thyme and parsley if you don’t have fresh herbs available. Just use about half the amount since dried herbs are more concentrated.

9. Can I make these stuffed mushrooms vegetarian?

Yes, this recipe is already vegetarian! You can keep it meat-free while still enjoying a rich and flavorful dish.

10. How can I serve these stuffed mushrooms at a party?

Stuffed mushrooms are perfect as a party appetizer! Serve them on a platter with toothpicks or small skewers so guests can easily grab them.

Conclusion

These easy stuffed mushrooms are a guaranteed hit at any gathering. With their cheesy, garlicky filling and bite-sized convenience, they make the perfect appetizer for everything from a casual dinner to a fancy holiday spread. Whether you make them ahead of time or whip them up last-minute, these stuffed mushrooms are sure to be a favorite among your guests. Give them a try, and you’ll see why they disappear so quickly!

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