Print

Classic Stuffed Mushrooms Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.8 from 11 reviews

Classic Stuffed Mushrooms feature tender cremini mushroom caps filled with a savory mixture of sautéed mushroom stems, shallots, garlic, cream cheese, Parmesan, and fresh parsley. Topped with buttery panko breadcrumbs and baked to a golden crisp, they make an elegant appetizer or side dish perfect for gatherings or cozy dinners.

Ingredients

Mushrooms

  • 20 whole cremini mushrooms

Filling

  • 4 tablespoons unsalted butter, divided
  • 1 small shallot, minced (about 2-3 tablespoons)
  • 1 large garlic clove, minced
  • 6 ounces cream cheese, room temperature
  • ¼ cup freshly grated Parmesan cheese
  • ¼ teaspoon sea salt
  • ¼ teaspoon freshly cracked black pepper
  • ½ teaspoon onion powder
  • ¼ teaspoon cayenne pepper
  • 3 tablespoons minced fresh flat leaf parsley, plus more for garnish
  • ½ cup panko breadcrumbs

Instructions

  1. Preheat the oven: Set the oven to 350°F (175°C) and position a rack in the center. Place a cooling rack inside a rimmed sheet pan to prepare for baking.
  2. Prepare mushrooms: Carefully remove the stems from the cremini mushrooms. Trim any rough ends and mince the stems finely for the filling.
  3. Sauté aromatics and stems: Melt 2 tablespoons of unsalted butter in a large skillet over medium heat. Add the minced shallot, garlic, and mushroom stems once the butter starts sizzling. Cook, stirring occasionally, until the shallots and stems soften, about 4 minutes.
  4. Make the filling: Transfer the sautéed mixture to a medium bowl. Incorporate the cream cheese, Parmesan cheese, sea salt, cracked black pepper, onion powder, cayenne pepper, and 3 tablespoons of chopped parsley. Mix thoroughly until smooth and combined. Chill this filling in the refrigerator for 30 minutes to firm up.
  5. Stuff the mushrooms: Evenly spoon the chilled filling into each mushroom cap, pressing gently to fill them completely. Arrange the stuffed mushrooms on the prepared sheet pan with the cooling rack.
  6. Prepare breadcrumb coating: Melt the remaining 2 tablespoons of butter in a microwave-safe bowl by heating for about 45 seconds. Stir the panko breadcrumbs into the melted butter until evenly coated.
  7. Add breadcrumb topping: Dip the stuffing side of each stuffed mushroom into the buttery panko mixture, pressing gently to adhere the breadcrumbs to the filling. Return the mushrooms to the sheet pan.
  8. Bake the mushrooms: Place the sheet pan in the preheated oven and bake for 25 minutes, or until the mushrooms are tender and the breadcrumb topping is golden brown and crisp.
  9. Garnish and serve: Remove the mushrooms from the oven, sprinkle with additional fresh parsley for garnish, and serve warm as a delightful appetizer or side.

Notes

  • For best results, ensure the cream cheese is softened to room temperature before mixing to avoid lumps.
  • You can substitute cremini mushrooms with button mushrooms if needed.
  • Adjust cayenne pepper quantities to control spiciness according to taste.
  • Make sure to not overfill the mushroom caps to prevent filling from spilling over during baking.
  • These stuffed mushrooms can be prepared ahead of time up to the stuffing step and refrigerated; add breadcrumbs then bake just before serving.

Find it online: https://cookedbygrace.com/classic-stuffed-mushrooms-recipe/