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Easy Baked Stuffed Mushrooms

A plate of golden brown, baked stuffed mushrooms garnished with fresh chopped parsley.
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A reliable recipe for savory, bite-sized baked mushroom caps perfect as a party appetizer.

Ingredients

Scale
  • 1 lb white button mushrooms, stems removed
  • 2 tablespoons olive oil
  • 1/2 cup panko breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 2 ounces cream cheese, softened
  • 2 cloves garlic, minced
  • 2 tablespoons fresh parsley, chopped
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 tablespoon butter, melted

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a baking sheet.
  2. Wipe the mushroom caps clean with a damp cloth. Gently remove the stems and finely chop the stems.
  3. In a medium bowl, combine the chopped mushroom stems, olive oil, panko breadcrumbs, Parmesan cheese, softened cream cheese, minced garlic, parsley, salt, and pepper. Mix until the filling is uniform.
  4. Spoon the savory mushroom filling evenly into each mushroom cap, mounding it slightly.
  5. Place the filled mushrooms on the prepared baking sheet.
  6. Brush the tops of the filling lightly with melted butter.
  7. Bake for 18 to 20 minutes, or until the filling is golden brown and the mushrooms are tender.
  8. Serve immediately as a party appetizer.

Notes

  • You can prepare the filling up to one day ahead. Store the filling and the hollowed caps separately in the refrigerator. Assemble and bake just before serving.
  • For extra flavor, substitute 2 ounces of the breadcrumbs with finely crumbled cooked sausage or crab meat.
  • If you want a crispier top, switch the oven to broil for the last 1 to 2 minutes, watching closely to prevent burning.

Nutrition

Find it online: https://cookingzenith.com/stuffed-mushrooms-recipe-easy-baked/