These stuffed mushrooms are little bites of joy! Filled with cheese, herbs, and breadcrumbs, they make for a perfect appetizer or snack that everyone will love.
Whenever I make these, I can’t resist popping a few while cooking—so good! They are super easy to prepare, and they look fancy enough to impress your friends! 🌟
Key Ingredients & Substitutions
Mushrooms: Cremini or white button mushrooms are great choices. If you can’t find them, portobello mushrooms also work well! They’re larger and provide a meatier bite which can be fun for a heartier version.
Cheese: Parmesan offers a nice sharp flavor. If you’re looking for a dairy-free option, try using nutritional yeast for a cheesy taste, or vegan cream cheese to keep the filling creamy.
Breadcrumbs: Regular breadcrumbs are perfect, but for a gluten-free option, you can use crushed gluten-free crackers or gluten-free breadcrumbs. I often use panko for an extra crispy topping!
Meats: Bacon or sausage adds a punch of flavor. If you’re vegetarian, feel free to skip this or add in some chopped nuts for crunch.
How Do You Ensure Your Stuffed Mushrooms Are Tender and Flavorful?
Getting your mushrooms tender while keeping the filling flavorful is key. Start by cleaning them gently; avoid soaking because they can absorb too much water.
- Cook the filling mixture well: sauté onions and garlic until soft for that deep flavor.
- Make sure to remove excess moisture from the chopped mushroom stems before adding them to the filling. This keeps the filling from getting soggy.
- When baking, watch the time closely! You want them to be golden but not overcooked; check at the 20-minute mark.
By following these tips, you’ll end up with stuffed mushrooms that are juicy, tender, and full of flavor! Enjoy the process of making them as much as tasting them! 🌟
Stuffed Mushrooms
Ingredients You’ll Need:
- 16 large cremini or white button mushrooms, stems removed and reserved
- 2 tablespoons olive oil, divided
- 1/4 cup finely chopped onion
- 2 cloves garlic, minced
- 1/4 cup finely chopped mushroom stems
- 1/4 cup breadcrumbs
- 1/3 cup grated Parmesan cheese
- 4 oz cream cheese, softened
- 2 tablespoons chopped fresh parsley, plus extra for garnish
- Salt and freshly ground black pepper, to taste
- Optional: 2 tablespoons cooked and crumbled bacon or sausage for extra flavor
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and around 25 minutes to bake, so you’ll be enjoying these delicious stuffed mushrooms in under an hour! Perfect for a quick appetizer or party dish!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This temperature is perfect for baking the mushrooms until they are golden and tender. Lightly grease a baking sheet or line it with parchment paper for easy cleanup.
2. Prepare the Mushrooms:
Using a damp cloth, gently clean the mushrooms to remove any dirt. Carefully remove the stems and set the caps aside. Make sure to chop the mushroom stems finely; you’ll use them in the filling.
3. Sauté the Aromatics:
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent and fragrant, about 3 to 4 minutes. Enjoy that wonderful aroma!
4. Add Mushroom Stems:
Next, stir in the finely chopped mushroom stems. Cook this mixture until it’s softened and any moisture has evaporated, which should take about 5 minutes. After that, remove the skillet from the heat and let it cool slightly.
5. Make the Filling:
In a bowl, combine your sautéed mixture with breadcrumbs, grated Parmesan cheese, softened cream cheese, chopped parsley, and a pinch of salt and pepper. If you like, add the crumbled bacon or sausage for some added flavor. Mix everything well until it’s nicely combined.
6. Fill the Mushroom Caps:
Brush the reserved mushroom caps with the remaining tablespoon of olive oil. Then, using a spoon, fill each mushroom cap generously with your flavorful filling, mounding it on top for extra goodness!
7. Bake the Mushrooms:
Place the stuffed mushrooms on your prepared baking sheet. Bake for 20-25 minutes until the tops are golden and the mushrooms are tender. They should look absolutely delicious!
8. Garnish and Serve:
Once they’re done baking, take them out of the oven and let them cool for a minute. Garnish with extra chopped parsley for a fresh touch, then serve warm.
Enjoy these bubbly, savory stuffed mushrooms as a tasty appetizer or party snack!
Can I Use Other Types of Mushrooms?
Absolutely! While cremini and white button mushrooms are popular choices, you can also use portobello mushrooms for a heartier bite. Just keep in mind that larger caps may require a bit more filling.
Can I Make These Stuffed Mushrooms Ahead of Time?
Yes! You can prepare the filling in advance and store it in the fridge for up to 2 days. When you’re ready to bake, simply stuff the mushroom caps and cook as directed. This way, you can save time on the day of serving!
What Can I Substitute for Cream Cheese?
If you need a cream cheese substitute, try using ricotta cheese for a lighter filling, or a dairy-free cream cheese if you’re looking to make it vegan. Both options will keep the filling creamy and delicious!
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. Enjoy them again!