Description
Learn how to make stuffed mushroom caps that are perfect for any occasion. Packed with cheesy, herby flavor, this quick and easy recipe is guaranteed to impress guests!
Ingredients
Scale
- 16–20 large button or cremini mushrooms (stems removed and chopped).
- 1 cup breadcrumbs (or gluten-free alternatives).
- 1/2 cup grated Parmesan cheese.
- 4 oz cream cheese, softened.
- 2 garlic cloves, minced.
- 2 tbsp olive oil (plus extra for drizzling).
- 1/4 cup fresh parsley, finely chopped.
- 1/2 tsp salt.
- 1/4 tsp black pepper.
Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Gently clean mushrooms with a damp cloth and remove stems. Chop stems finely for the filling.
- In a bowl, combine breadcrumbs, Parmesan, cream cheese, garlic, olive oil, parsley, salt, and pepper. Mix well.
- Fill mushroom caps generously with the prepared mixture.
- Arrange the mushrooms on the baking sheet, drizzle with olive oil, and bake for 20–25 minutes or until golden brown.
- Allow to cool for 5 minutes before serving. Garnish with additional parsley if desired.
Notes
- For a gluten-free option, use almond flour or gluten-free breadcrumbs.
- Add crumbled bacon or cooked sausage for a meaty variation.
- Vegan versions can use plant-based cheeses and coconut cream.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 stuffed mushroom cap
- Calories: 110
- Sugar: 1g
- Sodium: 190mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 15mg