Stuffed mushrooms are tasty little bites filled with goodies! You can use cream cheese, herbs, and even bits of meat to make them extra yummy. They’re perfect for sharing at parties!
When I make these, I can’t help but sneak a few before they even hit the table. They’re just too good to resist! Plus, they are super easy to whip up for any occasion.
Key Ingredients & Substitutions
Mushrooms: Using large cremini or white mushrooms is key for holding the filling. If these aren’t available, portobello mushrooms work great too! They provide a sturdy base and a nice earthy flavor.
Olive Oil: This adds richness. If you prefer, you can substitute avocado oil, which has a similar flavor profile and a high smoke point, or even use melted butter for a different taste.
Garlic and Onion: Fresh garlic is a must for flavor! You can swap them with garlic powder and onion powder if fresh isn’t handy, but the flavor won’t be quite the same.
Cream Cheese: For a lighter option, swap the cream cheese with ricotta. It’s a little different in flavor but works beautifully too. Vegan cream cheese can also be a great substitute!
Breadcrumbs: Panko gives a nice crunch, but you can use regular breadcrumbs if that’s all you have. Gluten-free breadcrumbs are available as a substitute for those needing a gluten-free option.
How Do I Get the Perfect Filling Consistency?
Getting the filling just right is important for stuffed mushrooms. The mix should be creamy with enough structure to hold its shape. Here’s how to achieve that:
- Start by cooking the chopped mushroom stems, garlic, and onion to remove moisture. This prevents a soggy filling.
- When mixing in the cream cheese, make sure it’s softened—this helps it blend smoothly.
- Mix the breadcrumbs in last to help the filling hold together. If it seems too loose, add more breadcrumbs until it firms up.
Remember, you can adjust the amount of seasoning based on your taste—don’t be afraid to add extra garlic or herbs if you enjoy those flavors!
How to Make Stuffed Mushrooms
Ingredients You’ll Need:
Mushroom Caps:
- 12 large cremini or white mushrooms, stems removed and reserved
Filling Ingredients:
- 2 tablespoons olive oil, divided
- 3 cloves garlic, minced
- 1/4 cup finely chopped onion
- 1/4 cup fresh parsley, chopped, plus extra for garnish
- 4 ounces cream cheese, softened
- 1/4 cup grated Parmesan cheese
- 1/2 cup breadcrumbs (preferably panko for crispiness)
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This tasty stuffed mushroom recipe will take you about 10 minutes to prep and around 20 minutes to bake, for a total of about 30 minutes. It’s a perfect dish when you’re in a hurry to impress your friends or family!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This ensures your mushrooms bake perfectly and evenly.
2. Prepare the Mushrooms:
Gently clean the mushrooms with a damp paper towel to remove any dirt. Carefully remove the stems and chop them finely. You’ll use these chopped stems in your filling, so set them aside!
3. Sauté the Vegetables:
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped mushroom stems, minced garlic, and onion. Sauté for about 5 minutes until everything is tender and fragrant. This enhances the flavors beautifully!
4. Mix the Filling:
Transfer the sautéed mixture to a mixing bowl and let it cool slightly. Next, add in the softened cream cheese, grated Parmesan, 1/4 cup chopped parsley, breadcrumbs, and some salt and pepper. Stir everything together until well combined; it should be creamy and easy to mound on the mushrooms.
5. Prepare the Mushroom Caps:
Brush the remaining 1 tablespoon of olive oil over the tops of the mushroom caps. Place them stem side down on a baking sheet to get them ready for filling.
6. Fill the Mushrooms:
Take generous spoonfuls of the filling mixture and mound it into each mushroom cap. Don’t be shy—the more filling, the better!
7. Bake to Perfection:
Pop the baking sheet into your preheated oven and bake for about 20 minutes. You’ll know they’re ready when the tops are golden brown and the mushrooms are tender.
8. Garnish and Serve:
Once done, remove the stuffed mushrooms from the oven. Garnish with some extra chopped parsley for a pop of color. Serve warm and enjoy these delightful bites!
Perfect for gatherings or a cozy night in—these stuffed mushrooms are sure to be a hit! Enjoy! 🍄
Can I Use Other Types of Cheese in the Filling?
Absolutely! You can mix it up by using mozzarella or feta for a different flavor profile. Just keep in mind that some cheeses melt differently, so choose one that will blend well with the other ingredients.
What Can I Substitute for Breadcrumbs?
If you don’t have breadcrumbs on hand, crushed crackers or cornmeal can be a great alternative. For a gluten-free option, look for gluten-free breadcrumbs or ground almonds to achieve a similar texture.
Can I Make Stuffed Mushrooms in Advance?
Yes, you can prepare the mushrooms and filling a day ahead. Just fill the caps and cover them tightly in the fridge until you’re ready to bake. Just add a few extra minutes to the baking time if they are still cold from the fridge.
How Do I Store Leftover Stuffed Mushrooms?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm them in the oven at 350°F (175°C) for about 10-15 minutes until heated through.