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Stuffed Mushrooms
Stuffed Mushrooms have a cream cheese filling topped with crispy breadcrumbs. They’re an easy appetizer recipe that is dressed to impress!
Prep Time 15 minutes
Cook Time 14 minutes
Total Time 29 minutes
Ingredients
- 4 tablespoons unsalted butter
- 1 pound baby mushrooms cremini or baby bella
- 1 teaspoon minced garlic
- 8 ounces cream cheese room temperature
- ½ cup grated parmesan cheese
- 1 ½ teaspoons lemon juice
- 2 teaspoons dried parsley
- ½ teaspoon coarse sea salt
- ½ teaspoon ground pepper
- ½ teaspoon onion powder
- ½ cup breadcrumbs
Instructions
- Preheat the oven to 400 degrees Fahrenheit and coat a rimmed cookie sheet with a thin layer of olive oil.
- Pull the stems off all the mushrooms and finely chop them. Place the stems in a small pan with the butter and minced garlic. Stir the ingredients continuously until the mushroom stems are soft.
- Once soft, add the mushroom stem mixture to a small mixing bowl with the cream cheese, lemon juice, 3 tablespoons of the parmesan cheese, and the spices. Stir the ingredients together until the mushroom pieces are evenly distributed throughout the cream cheese mixture.
- Fill each mushroom cap with a spoonful of the cream cheese mixture and then prepare the bread crumb topping by combining the breadcrumbs, the remaining parmesan cheese, and 2-3 tablespoons of melted butter until a sandy mixture forms.
- Sprinkle the topping mix over each mushroom and place the mushrooms in the oven for 14 minutes, or until the tops of are golden brown.
- Garnish with fresh parsley, freshly grated parmesan, etc. and enjoy!
Notes
This recipe will make approximately 15 stuffed mushrooms. Plan on 2-3 per person as an appetizer.
Storage - These can be stored covered in the fridge for up to five days.
Freezing - Prepare and stuff the mushrooms and arrange on a baking sheet (do not bake). Flash freeze for one hour. Once solid, you can transfer them to a plastic bag or container.
Reheating - They can be served hot or cold. If you are reheating them from the fridge, broil them on high until the tops begin to bubble. If baking from frozen and previously uncooked, add 5-10 minutes to the cook time.
Nutrition
Calories: 289kcalCarbohydrates: 13gProtein: 8gFat: 23gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 65mgSodium: 530mgPotassium: 432mgFiber: 1gSugar: 3gVitamin A: 815IUVitamin C: 1mgCalcium: 146mgIron: 1mg