Perfect Party Appetizer
These stuffed mushrooms are always the first to disappear at any gathering! The combination of cream cheese, herbs, and Parmesan creates an irresistible filling that pairs perfectly with the meaty texture of the mushroom caps.
Choosing the Right Mushrooms
Baby bella (cremini) mushrooms work best for this recipe as they have more flavor than white button mushrooms and are the perfect size for a two-bite appetizer. Look for mushrooms with closed caps and firm texture.
Stuffed Mushrooms
Savory mushroom caps filled with herbs and cheese
Ingredients
Instructions
- 1 Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- 2 Clean mushrooms with a damp paper towel. Remove stems and finely chop them, setting caps aside.
- 3 Heat 1 tablespoon olive oil in a skillet over medium heat. Sauté chopped mushroom stems and garlic for 3-4 minutes until softened.
- 4 In a mixing bowl, combine cream cheese, Parmesan, breadcrumbs, parsley, oregano, salt, and pepper.
- 5 Add the sautéed mushroom stems and garlic to the cheese mixture. Mix until well combined.
- 6 Brush mushroom caps with remaining olive oil and place them on the baking sheet, cavity side up.
- 7 Fill each mushroom cap generously with the cheese mixture, mounding it slightly.
- 8 Bake for 20-25 minutes until mushrooms are tender and filling is golden brown.
- 9 Let cool for 5 minutes before serving. Garnish with extra parsley if desired.
Chef's Note
These can be prepared ahead and refrigerated for up to 24 hours before baking. Add 5 minutes to baking time if cooking from cold. For a variation, add cooked crumbled bacon or Italian sausage to the filling.
Servings: 6
Cuisine: American
Course: appetizer
Nutrition (per serving): 8g protein · 28g total carbs