Of course! Garlic Parmesan Stuffed Mushrooms are the ultimate easy yet elegant appetizer. They’re savory, cheesy, garlicky, and always a crowd-pleaser.
Here is a detailed, recipe-style breakdown to ensure you get perfectly baked, flavorful mushrooms every time.
Garlic Parmesan Stuffed Mushrooms
Yields: About 20-24 mushrooms (serves 4-6 as an appetizer)
Prep time: 15 minutes
Cook time: 20-25 minutes
Ingredients
· 20-24 oz (about 1.5 lbs) whole cremini or white button mushrooms (approx. 20-24 mushrooms, 1.5-2 inches in diameter)
· 2 tablespoons olive oil
· Salt and freshly ground black pepper
For the Stuffing:
· 2 tablespoons unsalted butter
· 3-4 cloves garlic, minced
· ¼ cup finely chopped yellow onion or shallot
· 2 tablespoons finely chopped fresh parsley, plus more for garnish
· 1 teaspoon fresh thyme leaves (or ¼ tsp dried)
· 4 oz (115g) cream cheese, softened at room temperature
· ½ cup freshly grated Parmesan cheese, divided
· ¼ cup panko breadcrumbs (or regular breadcrumbs)
· ⅛ teaspoon red pepper flakes (optional, for a little heat)
· Salt and pepper to taste
Instructions
Preheat & Prep: Preheat your oven to 375°F (190°C). Clean the mushrooms by wiping them with a damp paper towel. Gently twist the stems to remove them from the mushroom caps. Set the caps aside.
Prepare the Caps: Place the mushroom caps in a large bowl. Drizzle with olive oil, season with a pinch of salt and pepper, and toss gently to coat. Arrange them cavity-side-up on a parchment-lined or lightly greased baking sheet.
Make the Filling: Finely chop the mushroom stems. In a medium skillet over medium heat, melt the butter. Add the chopped mushroom stems and onion. Sauté for 5-7 minutes, until softened and most of the released liquid has evaporated. Add the minced garlic and cook for one more minute until fragrant. Stir in the parsley and thyme.
Combine the Filling: Transfer the mushroom stem mixture to a mixing bowl. Add the softened cream cheese, ¼ cup of the Parmesan cheese, panko breadcrumbs, and red pepper flakes (if using). Mix until everything is well combined. Season to taste with salt and pepper.
Stuff the Mushrooms: Using a small spoon or your fingers, generously fill each mushroom cap with the stuffing mixture. Mound it slightly. Sprinkle the tops with the remaining ¼ cup of Parmesan cheese.
Bake: Bake for 20-25 minutes, or until the mushroom caps are tender, the filling is hot, and the tops are golden brown.
Serve: Let them cool for a few minutes (the filling will be molten hot!), then transfer to a serving platter. Garnish with additional chopped fresh parsley and serve immediately.
Chef’s Tips & Variations for Perfect Stuffed Mushrooms
· Choosing Mushrooms: Cremini (baby bella) mushrooms have a deeper, earthier flavor than white button mushrooms, but both work perfectly. Try to select mushrooms that are similar in size for even cooking.
· Don’t Overcrowd the Pan: Ensure the mushrooms aren’t touching on the baking sheet. This allows hot air to circulate and helps them roast instead of steam.
· The “No-Sog” Secret: Sautéing the chopped stems and onions until dry is the most critical step to prevent a watery filling.
· Room Temp Cream Cheese: Using softened cream cheese is non-negotiable for a smooth, lump-free filling that’s easy to work with.
· Flavor Boosters:
· Bacon: Add 3-4 slices of cooked, crumbled bacon to the filling mixture.
· Sausage: Brown and crumble 4 oz of Italian sausage or chorizo, then mix it in.
· Crab: Fold in ½ cup of lump crab meat for a luxurious twist.
· Spinach: Add ¼ cup of finely chopped, cooked, and thoroughly squeezed-dry spinach.
· Make-Ahead: You can assemble the stuffed mushrooms up to a day in advance. Cover them tightly with plastic wrap and refrigerate. Bake straight from the fridge, adding a few extra minutes to the cooking time if needed.
· Crispy Topping: For an extra crunchy top, mix the final Parmesan cheese with an extra tablespoon of panko breadcrumbs before sprinkling.
What to Serve With Them
These stuffed mushrooms are incredibly versatile:
· As an Appetizer: They are the star of any party platter or holiday table (Thanksgiving, Christmas, Super Bowl).
· With a Steak Dinner: Serve them as a sophisticated side dish alongside a ribeye or filet mignon.
· As Part of an Italian Feast: Pair them with spaghetti and meatballs or chicken parmesan.
Enjoy these little bites of cheesy, garlicky heaven! They are guaranteed to disappear fast.