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Stuffed Mushrooms

These stuffed mushrooms feature large, meaty caps filled with a creamy, herb-infused cheese mixture, topped with crispy breadcrumbs. Baked until golden and bubbling, they offer a perfect combination of earthy, cheesy, and crunchy textures, making them an irresistible appetizer or side dish.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Western
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 8 large portobello or cremini mushrooms sturdy caps suitable for stuffing
  • 4 cloves garlic fresh, minced
  • 4 oz cream cheese softened to room temperature
  • 2 tbsp fresh herbs chopped parsley or thyme
  • 1/4 cup breadcrumbs lightly toasted if desired
  • 1 tsp lemon zest for brightness
  • 2 tbsp olive oil for sautéing
  • 1/2 cup grated cheese cheddar or Parmesan, for topping
  • to taste salt and pepper for seasoning

Equipment

  • Baking sheet
  • Sauté pan
  • Spoon or piping bag
  • Paring knife

Method
 

  1. Gently clean each mushroom cap with a damp cloth, then carefully remove the stems and set them aside for the filling.
  2. Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
  3. Finely chop the mushroom stems and mince the garlic. In a sauté pan, heat olive oil over medium heat and cook the stems and garlic until fragrant and slightly browned, about 2-3 minutes. This releases their earthy aroma and softens the stems.
  4. Transfer the sautéed stems and garlic to a mixing bowl. Add the softened cream cheese, chopped herbs, lemon zest, and a pinch of salt and pepper. Mix everything together until smooth and well combined, creating a creamy filling that captures the fresh herb aroma.
  5. Use a spoon or piping bag to generously stuff each mushroom cap with the cheese mixture, pressing lightly to fill the cavity completely.
  6. Sprinkle the tops of the stuffed mushrooms with breadcrumbs and grated cheese to add a crispy, golden topping.
  7. Place the prepared mushrooms on the lined baking sheet and bake in the preheated oven for about 20 minutes, until the edges are golden and bubbling with cheesy goodness.
  8. Once baked, remove the mushrooms from the oven and let them rest for 5 minutes. The filling should be creamy and fragrant, with crispy, golden edges.
  9. Garnish with additional herbs if desired, and serve hot to enjoy the contrast of crispy topping and tender mushroom caps.

Notes

For extra flavor, add a dash of smoked paprika to the filling or sprinkle with additional herbs before baking. These mushrooms are best enjoyed hot, but can be prepared ahead and reheated in the oven.