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
Instructions
- 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.
- 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.
- 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.
- Spoon the filling into the mushroom caps, making sure to fill them generously. Sprinkle a little more Parmesan on top of each stuffed mushroom.
- Bake the stuffed mushrooms in the preheated oven for about 20 minutes, or until the tops are golden brown and the mushrooms are softened.
- Once done, transfer the stuffed mushrooms to a serving platter and garnish with extra parsley. Serve immediately and enjoy!
Notes
- For a smoky twist, add crumbled beef to the filling.
- Try using different cheeses like Gruyère, fontina, or feta to customize the flavor.
- If you don’t have thyme, substitute with basil or oregano.
- To make gluten-free, use gluten-free breadcrumbs.
- If you have leftovers, store them in an airtight container in the fridge for up to 3-4 days.
- Unbaked stuffed mushrooms can be frozen for up to 3 months. Bake from frozen with extra time.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 stuffed mushroom
- Calories: 90
- Sugar: 1g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 20mg
