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Classic Stuffed Mushrooms

Close-up of freshly baked stuffed mushrooms featuring a golden, crispy breadcrumb topping.
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A simple recipe for savory, baked mushroom caps perfect as a party appetizer.

Ingredients

Scale
  • 1 pound white button mushrooms, stems removed
  • 2 tablespoons olive oil
  • 1 small shallot, minced
  • 2 cloves garlic, minced
  • 4 ounces cream cheese, softened
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup breadcrumbs
  • 2 tablespoons fresh parsley, chopped
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a baking sheet.
  2. Wipe the mushroom caps clean with a damp cloth. Gently press down on the caps to release any excess moisture.
  3. Finely chop the removed mushroom stems.
  4. Heat the olive oil in a skillet over medium heat. Add the chopped stems and minced shallot. Cook until softened, about 5 minutes.
  5. Add the minced garlic and cook for 1 more minute until fragrant. Remove the skillet from the heat and let the mixture cool slightly.
  6. In a medium bowl, combine the cooled stem mixture, cream cheese, Parmesan cheese, breadcrumbs, parsley, salt, and pepper. Mix well until fully combined.
  7. Spoon the savory mushroom filling evenly into the mushroom caps, mounding it slightly.
  8. Place the filled mushrooms on the prepared baking sheet.
  9. Bake for 20 to 25 minutes, or until the filling is golden brown and the mushrooms are tender.
  10. Serve immediately as a party appetizer.

Notes

  • For extra flavor, you can add 2 ounces of cooked, crumbled sausage to the filling mixture.
  • If you want a crispier top, switch the oven to broil for the last 1 to 2 minutes, watching closely to prevent burning.
  • You can prepare the filling up to 24 hours ahead. Store the filling covered in the refrigerator and stuff the mushrooms just before baking.

Nutrition

Find it online: https://daisyrecipe.com/stuffed-mushrooms-1-foolproof-recipe/