Garlicky Parmesan Cream Cheese Stuffed Mushrooms Recipe
These stuffed mushrooms are a delicious and savory appetizer featuring tender baby mushroom caps filled with a flavorful mixture of finely chopped mushroom stems, garlic, butter, breadcrumbs, cream cheese, Parmesan, and fresh herbs. Baked to golden perfection, they make a perfect party snack or side dish that’s simple to prepare and bursting with taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings
- Category: Appetizer
- Method: Baking
- Cuisine: American
Ingredients
For the Mushrooms
- Cooking spray
- 1 1/2 lb. baby mushrooms, rinsed
For the Filling
- 2 tbsp. unsalted butter
- 2 garlic cloves, finely chopped
- 1/4 cup plain breadcrumbs
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1/4 cup finely grated Parmesan cheese, plus more for topping
- 4 oz. cream cheese, softened
- 2 tbsp. finely chopped fresh parsley, plus more for serving
- 1 tbsp. finely chopped fresh thyme
Instructions
- Prepare Oven and Mushrooms: Arrange a rack in the center of the oven and preheat it to 400°F. Grease a baking sheet evenly with cooking spray. Remove the stems from the baby mushrooms carefully and finely chop the stems. Place the mushroom caps on the prepared baking sheet, spacing them out evenly.
- Cook Filling Base: Heat a medium skillet over medium heat and melt the butter. Add the chopped mushroom stems and cook while stirring frequently until most of their moisture evaporates, about 5 minutes. Add the finely chopped garlic and continue cooking, stirring until fragrant, around 1 minute. Incorporate the breadcrumbs and cook, stirring often, until they are slightly toasted, about 3 minutes. Season the mixture with kosher salt and freshly ground black pepper to taste. Remove from heat and allow to cool slightly.
- Mix Filling Ingredients: Transfer the breadcrumb mixture to a large mixing bowl. Add the grated Parmesan cheese, softened cream cheese, finely chopped parsley, and thyme. Season with additional salt and pepper as needed. Stir everything together until fully combined and creamy.
- Stuff the Mushrooms: Carefully fill each mushroom cap with the prepared filling mixture, pressing lightly to pack the filling inside. Sprinkle additional Parmesan cheese on top of each filled mushroom for a golden crust after baking.
- Bake Until Golden: Place the baking sheet in the preheated oven and bake the stuffed mushrooms until the mushroom caps are softened and the tops turn golden brown, approximately 20 minutes.
- Serve: Transfer the baked stuffed mushrooms to a serving platter. Garnish with additional fresh parsley before serving warm.
Notes
- You can substitute plain breadcrumbs with gluten-free breadcrumbs for a gluten-free option.
- Make sure the cream cheese is softened to ensure an easy and smooth filling mixture.
- Fresh herbs like parsley and thyme enhance flavor but can be adjusted to your taste.
- This appetizer is best served warm but can be prepared ahead and reheated gently before serving.