Stuffed Mushrooms
These easy stuffed mushrooms are filled with a rich, creamy cheese and herb mixture, topped with Parmesan and crispy breadcrumbs, and baked until golden brown. They make the perfect bite-sized appetizer for holiday gatherings, dinner parties, or any festive celebration!
Ingredients
- 10 cremini mushrooms
- 1 tbsp butter
- 2 cloves garlic , minced
- 1/2 medium onion , chopped
- 2 ounces cream cheese , softened
- 1/4 cup parmesan cheese , grated
- 1/2 cup panko breadcrumbs
- 2 tbsp fresh parsley , chopped
- Pinch of salt and black pepper
Instructions
- Prepare the mushrooms. Preheat your oven to 400°F (200°C) and prepare a baking sheet. Carefully remove the stems from the mushrooms, then finely chop them and set aside.
- Cook the mushrooms. Heat the butter in a skillet over medium heat. Add the finely chopped mushroom stems and sauté for about 5 minutes, stirring occasionally. Stir in the onion, garlic, salt, and pepper, and continue cooking for 1–2 minutes, or until the onion becomes soft and fragrant. Transfer the mixture to a bowl and set aside.
- Make the filling. In a bowl, combine the cream cheese, Parmesan (reserve 1 tablespoon), parsley, and breadcrumbs (reserve 1 tablespoon). Stir until well combined.
- Fill the mushrooms. Fill each mushroom cap generously with the cheese mixture. Sprinkle the reserved Parmesan and breadcrumbs evenly over the stuffed mushrooms.
- Bake the mushrooms. Bake for 15 to 20 minutes, or until the top is golden and the mushrooms are slightly soft. Garnish with extra grated Parmesan and serve warm.
Notes
- How to Store: Leftovers can be kept in an airtight container in the refrigerator for up to 4 to 5 days.
- How to Reheat: To warm them back up, simply microwave them for 30 to 60 seconds until heated through.
- Make-Ahead Tip: To save time during busy weekdays, you can fully assemble these mushrooms up to 12 hours in advance. Keep them covered in the fridge, then bake them right before serving.