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Stuffed Mushrooms Recipe
About This Dish
Our stuffed mushrooms feature large button mushrooms filled with a savory mixture of herbs, breadcrumbs, and cheese. These bite-sized appetizers are baked until golden and bubbling, creating the perfect combination of earthy mushroom flavor and rich, cheesy filling.
Prep Time
20 minutes
Cook Time
20 minutes
Serves
6 people
Ingredients
- 24 large button mushrooms, stems removed
- 1/2 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/4 cup cream cheese, softened
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh thyme leaves
- 2 tablespoons olive oil
- 1/4 cup white wine
- Salt and freshly ground black pepper
- Extra Parmesan for topping
Instructions
- Preheat oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Prepare mushrooms: Remove stems from mushrooms and finely chop the stems. Brush mushroom caps with olive oil and season with salt and pepper.
- Make filling: In a bowl, combine chopped mushroom stems, breadcrumbs, Parmesan, cream cheese, garlic, parsley, and thyme. Mix well.
- Add moisture: Gradually add white wine to the filling mixture until it holds together but isn't too wet.
- Stuff mushrooms: Fill each mushroom cap with the breadcrumb mixture, mounding it slightly. Top with extra Parmesan.
- Bake: Bake for 18-20 minutes until mushrooms are tender and filling is golden brown and bubbling.
- Serve: Let cool for 5 minutes before serving. Garnish with fresh herbs if desired.
Chef's Tips
- Choose mushrooms that are similar in size for even cooking
- Don't overfill - the filling will expand during baking
- Save mushroom stems for the filling for extra flavor
- Can be assembled ahead and baked just before serving
- Try adding cooked bacon or sausage for extra richness
- Serve immediately while hot and bubbly