Description
These stuffed mushrooms are creamy, garlicky, and baked until golden — a simple yet elegant appetizer that fits any occasion. Filled with cream cheese, Parmesan, and buttery herbs, they’re the perfect bite-sized comfort food that always disappears fast.
Ingredients
20 white or cremini mushrooms, stems removed and finely chopped
2 tablespoons butter
2 cloves garlic, minced
¼ cup onion, finely diced
½ cup breadcrumbs
½ cup cream cheese, softened
¼ cup grated Parmesan
Salt and pepper, to taste
Fresh parsley, for garnish
Optional Add-ins:
½ cup cooked sausage (for a hearty version)
1 tablespoon chopped spinach or herbs
Pinch of red pepper flakes (for heat)
Instructions
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Prepare mushrooms: Wipe clean with a damp towel and remove stems. Chop the stems finely.
- Make the filling: In a skillet, melt butter. Add chopped stems, garlic, and onion; sauté for 3–4 minutes until soft.
- Stir in breadcrumbs, cream cheese, and Parmesan. Mix until creamy. Season with salt and pepper.
- Fill the caps: Spoon mixture into mushroom cavities and arrange on the baking sheet.
- Bake: Bake 18–20 minutes, or until the tops are golden and the filling is bubbling.
- Garnish & serve: Sprinkle with parsley and serve warm.
Notes
For stuffed mushrooms with cream cheese, use the full amount for a creamy filling.
For stuffed mushrooms sausage, mix in cooked sausage after the cream cheese step.
To prep ahead: fill the mushrooms, cover tightly, and refrigerate for up to 24 hours before baking.
Reheat leftovers in the oven for 10 minutes at 350°F for the best texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baked
- Cuisine: American / Italian-Inspired