Stuffed mushrooms are like little bites of heaven. They're made by taking big, juicy mushrooms and filling them up with a mix of creamy cheese, garlic, and herbs. Think of them as mini bowls you can eat, filled with creamy, flavorful goodness. This dish is perfect for when you want to make something that looks fancy but is actually pretty simple.
It's great for parties, dinners, or just as a treat for yourself. Imagine biting into a soft mushroom cap and getting a burst of creamy, cheesy filling – it's a small bite that packs a big punch of taste.
Why This Recipe Works
This recipe is a winner because it balances rich flavors and textures perfectly. The mushrooms themselves are soft and earthy, providing a great base for the filling. The cream cheese makes the stuffing incredibly smooth and rich, while garlic adds a kick of flavor that makes the dish stand out. Parmesan cheese brings a salty, nutty element to the mix, and the bread crumbs on top add just the right amount of crunch. When you bake them, the tops get golden and crispy, while the inside stays creamy and delicious. It's a contrast that makes every bite interesting and satisfying.
Another great thing about this recipe is how versatile it is. You can easily swap out ingredients based on what you like or what you have in the house. Not a fan of garlic? Use a bit of onion instead. Want to make it gluten-free? Use gluten-free bread crumbs. You can even play around with different types of cheese for the filling. Plus, it's easy to make a lot of these at once, which makes them perfect for feeding a crowd without spending hours in the kitchen. Whether you're a beginner or a pro at cooking, this stuffed mushrooms recipe is straightforward, fun to make, and delicious to eat.
Ingredients
Large Mushrooms - The base of the dish, acting as little cups to hold the stuffing. Portobello or large white mushrooms work best.
Cream Cheese - Makes the filling creamy and rich. Ricotta or goat cheese are good substitutes for a lighter filling.
Garlic - Adds a punch of flavor. Minced shallots or onion can be used for a different flavor profile.
Parmesan Cheese - Gives a salty, umami kick. Other hard cheeses like Asiago or Pecorino can substitute well.
Bread Crumbs - Provide texture and help bind the filling. Panko or gluten-free crumbs can be used for different dietary needs.
Tips
- Clean mushrooms with a damp cloth instead of rinsing to avoid waterlogging.
- Remove stems carefully to create more space for the filling without breaking the caps.
- Pre-cook mushroom caps to release excess water for a firmer bite.
- Mix filling thoroughly for a smooth, uniform texture.
- Broil for the last few minutes for a golden, crispy top.
How to Serve
Stuffed mushrooms are a versatile dish that can be served as an appetizer, side dish, or even a main course for vegetarians. They're perfect for parties, gatherings, or as a fancy snack for movie nights. The rich, savory filling inside the tender mushroom caps makes them irresistible to anyone who tries them.
- As an appetizer - Serve on a platter with toothpicks for easy grabbing at parties or family gatherings.
- With a main course - Pair with grilled meats or a fresh salad for a balanced meal.
- As part of a buffet - Include in a buffet lineup for a vegetarian option that's hearty and satisfying.
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Stuffed Mushrooms
Ingredients
- 12 large mushrooms
- 8 ounces cream cheese softened
- 2 cloves garlic minced
- ¼ cup grated Parmesan cheese
- ¼ cup bread crumbs
- 2 tablespoons fresh parsley chopped
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Preheat your oven to 375°F (190°C).
- Gently clean the mushrooms with a damp cloth and remove the stems. Chop the stems finely.
- In a bowl, mix the cream cheese, garlic, Parmesan, chopped mushroom stems, parsley, salt, and pepper until combined.
- Fill each mushroom cap with the cream cheese mixture and sprinkle the top with bread crumbs.
- Place the stuffed mushrooms on a baking sheet and drizzle with olive oil.
- Bake for 18-20 minutes, or until the mushrooms are tender and the tops are golden brown.
- Optional: Broil for 2-3 minutes for a crispier top.
- Serve warm.
Nutrition
Notes
• Remove stems carefully to create more space for the filling without breaking the caps.
• Pre-cook mushroom caps to release excess water for a firmer bite.
• Mix filling thoroughly for a smooth, uniform texture.
• Broil for the last few minutes for a golden, crispy top.