Stuffed mushrooms are a classic appetizer that never goes out of style. Whether you’re hosting a dinner party, preparing for the holidays, or just in the mood for a savory snack, these bite-sized treats are always a hit. With their tender mushroom caps filled with a flavorful stuffing, they’re a perfect combination of texture and taste.
How to Make Stuffed Mushrooms
Making stuffed mushrooms is simple and only requires a few ingredients. The key is to get the right balance of flavors and ensure the mushrooms are perfectly cooked. Follow these steps for an unforgettable appetizer!
Step-by-Step Instructions
Prep the Mushrooms:
- Clean the mushrooms by gently wiping them with a damp cloth or paper towel. Remove the stems and set the mushroom caps aside. Finely chop the stems and set them aside for the filling.
Make the Filling:
- In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped mushroom stems and sauté for about 3-4 minutes until softened.
- Add the minced garlic and cook for another minute, then remove from heat.
- In a mixing bowl, combine the sautéed mushroom stems and garlic with 4 oz of softened cream cheese, ¼ cup grated Parmesan cheese, breadcrumbs, and fresh parsley. Season with salt and pepper to taste. If you like a bit of heat, add red pepper flakes.
Stuff the Mushrooms:
- Spoon the filling into each mushroom cap, pressing gently to pack the stuffing in.
Bake the Mushrooms:
- Preheat your oven to 375°F (190°C). Arrange the stuffed mushrooms on a baking sheet and bake for 20-25 minutes until the mushrooms are tender and the tops are golden brown.
Serve and Enjoy:
- Once done, remove from the oven and let them cool for a minute before serving. Garnish with extra chopped parsley, if desired, and serve hot.
Stuffed Mushrooms
4
servings15
minutes25
minutesIngredients
16-20 large white or cremini mushrooms, stems removed
4 oz cream cheese, softened
¼ cup grated Parmesan cheese
1 tablespoon olive oil
2 cloves garlic, minced
¼ cup breadcrumbs
2 tablespoons fresh parsley, chopped
Salt and pepper to taste
Optional: ¼ teaspoon red pepper flakes for a hint of spice
Directions
- Prep the Mushrooms: Clean and remove the stems from the mushrooms, then chop the stems finely.
- Make the Filling: Sauté chopped mushroom stems and garlic in olive oil. Mix with cream cheese, Parmesan, breadcrumbs, and parsley. Season with salt and pepper.
- Stuff the Mushrooms: Spoon the filling into each mushroom cap.
- Bake: Preheat oven to 375°F (190°C) and bake for 20-25 minutes until golden brown.
- Serve: Garnish with parsley and serve hot.
FAQ
1. Can I use other types of mushrooms for this recipe?
Yes, you can use other mushroom varieties such as cremini or portobello mushrooms. Larger mushrooms like portobello will require more filling.
2. How can I make stuffed mushrooms ahead of time?
You can prepare the stuffed mushrooms up to 24 hours in advance. Simply cover them and refrigerate until you’re ready to bake. Add an extra 5 minutes to the baking time if they’re cold from the fridge.
3. Can I freeze stuffed mushrooms?
Yes, you can freeze stuffed mushrooms before baking. Place them on a baking sheet to freeze individually, then transfer to a freezer-safe container. When ready to bake, simply cook them from frozen for about 30 minutes.
4. Can I add meat to the filling?
Absolutely! You can add cooked sausage, ground beef, or bacon to the filling for extra flavor and texture.
