Stuffed mushrooms, a timeless appetizer cherished for their simple yet elegant presentation, offer a burst of flavors and textures in every bite. With a savory filling nestled within tender mushroom caps, this dish is a delightful indulgence that never fails to please. Perfect for parties, gatherings, or simply as a delectable snack, stuffed mushrooms are a beloved classic that deserves a place on every menu.
Stuffed Mushrooms Recipe
Equipment
- 1 Baking sheet
- 1 Mixing bowl
- 1 Knife
- 1 Spoon
- 1 Aluminum foil
- 1 Oven mitts
Ingredients
- 12 whole fresh mushrooms
- 1 tablespoon vegetable oil
- 1 tablespoon minced garlic
- 1 ( 8 ounce ) package cream cheese, softened
- ¼ cup grated Parmesan cheese
- ¼ teaspoon ground black pepper
- ¼ teaspoon onion powder
- ¼ teaspoon ground cayenne pepper
Instructions
- Warm up the oven to 400 degrees Fahrenheit. Set aside a large baking sheet that has been lined with parchment paper.
- Peel off the mushroom stems with care. Cut the stems into small pieces and reserve the caps.
- Heat one teaspoon of olive oil in a medium-sized skillet over medium heat.
- Cook for approximately five minutes, or until the onion and chopped mushrooms are soft. Stir in the garlic and heat for a further minute. Take out of the heat.
- The panko, lemon zest, red pepper flakes, Parmesan, parsley, and thyme should all be combined in a medium-sized bowl. Stir in the combination of cooked mushrooms.
- Place the mushrooms, cavity side up, on the baking sheet that has been prepared after spooning the filling into the mushroom caps. Over the mushrooms, drizzle the leftover olive oil.
- Bake for 20 to 25 minutes, or until the tops of the mushrooms turn brown and become soft. After taking out of the oven, serve hot.
Notes
- I selected white button mushrooms for this dish. You might try cremini mushrooms instead of this.
- You can change the herbs and spices to suit your taste. You can choose to add more herbs if you’d like.
- You can also add any herbs you like. If you are using fresh herbs, sprinkle them on top of the mushrooms after they are baked. When you use fresh herbs, add them to the stuffing before you bake it.
- If you don’t bake the mushrooms long enough, they might taste raw and be wet with water.
- You can make three times as much of the dish.
Nutrition
- Calories: 30 kcal
- Carbohydrates: 2g
- Protein: 1.9g
- Fat: 1.9g
- Saturated Fat: 0.8g
- Polyunsaturated Fat: 0.1g
- MonounsaturatedFat: 1g
- Cholesterol: 3.2mg
- Sodium: 110.1mg
- Potassium: 150.5mg
- Fiber: 0.3g
- Sugar: 0.7g
- Vitamin A: 62.7IU
- Vitamin C: 0.7mg
- Calcium: 37.7mg
- Iron: 0.2mg
How Long Do Baked Stuffed Mushrooms Last?
You can assemble the mushrooms and make the stuffing up to a day ahead of time if you’d like to get ahead with party prep. Just make sure you don’t bake them until right before serving! You can cover any leftovers and refrigerate for up to two more days. Before serving, either warm them in the toaster oven or, for a change of pace, cut them and incorporate them into a hot spaghetti sauce.
Why Are My Stuffed Mushrooms Watery?
Whoops! It appears that one of two things occurred:
A. The filling may not have cooked through enough. Cooking should be continued until all of the extra moisture has evaporated.
B. It’s possible that you didn’t bake them long enough. Because of their high moisture content, make sure to continue baking the stuffed mushrooms until the shells have significantly contracted. This indicates that some of the water has evaporated.
