These stuffed mushrooms are like little flavor bombs filled with goodness! Made with fresh mushrooms and a tasty mix of cream cheese, garlic, and herbs, they’re a crowd-pleaser.
Whenever I make these, I love how fast they disappear! You can serve them as a snack or a party treat. Just be ready to share—everyone will want a taste! 😊
Ingredients & Substitutions
Mushrooms: Cremini mushrooms bring a deep flavor, but white mushrooms work just as well. If you’re feeling adventurous, you can even use shiitake or portobello for a unique touch!
Breadcrumbs: If you can’t find panko, regular breadcrumbs are fine. For a gluten-free option, try crushed gluten-free crackers or even ground nuts.
Cheese: Parmesan is great for a sharp flavor, but feel free to swap with pecorino or even mozzarella for a milder taste. You could also skip cheese for a vegan version, using a cream cheese alternative.
Bacon: The bacon adds a wonderful crunch. For a vegetarian option, sun-dried tomatoes give a nice depth of flavor. You could also toss in some cooked quinoa for added texture.
How Do I Make My Stuffed Mushrooms Even More Delicious?
One of the key steps in this recipe is preparing the filling. Sautéing the mushroom stems and onions brings out their flavors, making them really shine in the dish.
- Heat the oil gently before adding ingredients. This keeps them from burning.
- Make sure to cool the mixture before adding the cream cheese, so it doesn’t become too runny.
- Fill each mushroom cap generously, mounding the mixture a bit. This gives your mushrooms that eye-catching look!
For added flavor, experiment with spices like thyme or basil in your filling, or a sprinkle of red pepper flakes for a hint of heat. Enjoy the process and make it your own!
How to Make Delicious Stuffed Mushrooms
Ingredients You’ll Need:
For the Filling:
- 20 large cremini or white mushrooms, stems removed and finely chopped
- 3 tablespoons olive oil, divided
- 1/4 cup finely diced onion
- 2-3 garlic cloves, minced
- 1/2 cup breadcrumbs (preferably panko for extra crunch)
- 1/2 cup grated Parmesan cheese
- 4 oz cream cheese, softened
- 1/4 cup cooked and crumbled bacon or finely chopped sun-dried tomatoes (optional, for savory depth)
- 2 tablespoons fresh parsley, chopped (plus extra for garnish)
- Salt and freshly ground black pepper, to taste
- Lemon wedges (for serving, optional)
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation and around 25 minutes for baking, making a total of approximately 40 minutes from start to finish. Perfect for a quick yet impressive appetizer!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
2. Prepare the Mushrooms:
Clean the mushrooms with a damp cloth to remove any dirt. Carefully remove the stems from each mushroom and finely chop the stems—these will be used in your filling!
3. Sauté the Filling:
In a skillet, heat 2 tablespoons of olive oil over medium heat. Once hot, add the chopped mushroom stems and diced onion. Sauté for about 5 minutes until they are softened. Then, add the minced garlic and cook for an additional minute until fragrant. Remove the skillet from heat and let it cool slightly.
4. Mix the Filling:
In a medium bowl, combine the sautéed mushroom mixture with cream cheese, Parmesan cheese, breadcrumbs, and chopped bacon or sun-dried tomatoes if you’re using them. Stir in the chopped parsley and season with salt and pepper to taste.
5. Fill the Mushroom Caps:
Spoon the filling generously into each mushroom cap, mounding it slightly for an attractive presentation. Don’t be shy—pack it in there!
6. Add Olive Oil:
Drizzle the remaining 1 tablespoon of olive oil over the stuffed mushrooms to help them crisp up nicely while baking.
7. Bake:
Place the baking sheet in the preheated oven and bake for 20-25 minutes. They are ready when the tops are golden brown and the mushrooms are tender.
8. Serve and Enjoy:
Once baked, remove the stuffed mushrooms from the oven. Garnish with extra chopped parsley for a fresh touch. Serve warm with lemon wedges on the side if desired for a delicious tangy flavor.
Enjoy these savory stuffed mushrooms as a delicious appetizer or a tasty party snack!
Can I Use Different Types of Mushrooms?
Absolutely! While cremini and white mushrooms are fantastic, you can also experiment with shiitake or portobello mushrooms for a unique flavor and texture.
Can I Make These Stuffed Mushrooms Vegetarian?
Sure! Simply omit the bacon and substitute it with ingredients like chopped sun-dried tomatoes or extra veggies. You can also add nuts for some crunch!
How Do I Store Leftover Stuffed Mushrooms?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, just pop them in the oven at 350°F (175°C) for about 10 minutes until warmed through!
Can I Make the Filling Ahead of Time?
Yes, you can prepare the filling a day in advance! Just keep it in the fridge in an airtight container until you’re ready to stuff the mushrooms. This will save you time on cooking day!
