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Stuffed Mushrooms

Stuffed mushrooms with a garlicky cream cheese filling and a golden Parmesan crust. Baked at 375°F until tender, with crisp, savory tops and fresh parsley finish.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 24 servings
Course: Appetizer
Cuisine: Italian-American
Calories: 95
Ingredients Equipment Method Notes

Ingredients
  

large cremini mushrooms
  • 24 large cremini mushrooms stems removed and finely chopped
butter
  • 2 tbsp butter
garlic
  • 2 clove garlic minced
cream cheese
  • 4 oz cream cheese softened
Parmesan
  • 0.5 cup Parmesan grated, divided
Italian breadcrumbs
  • 0.25 cup Italian breadcrumbs
fresh parsley
  • 2 tbsp fresh parsley chopped
red pepper flakes
  • 0.25 tsp red pepper flakes
salt and pepper
  • 0.25 tsp salt and pepper to taste
olive oil
  • 1 tbsp olive oil

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep and bake setup
  1. Preheat the oven to 375°F. Place the mushroom caps on a lined baking sheet and brush the tops with the olive oil.
Cook the filling
  1. Melt the butter in a skillet over medium heat. Cook the chopped mushroom stems and garlic for 5 minutes until tender and dry.
  2. Mix the cooked stems with the cream cheese, 1/4 cup Parmesan, breadcrumbs, parsley, red pepper flakes, salt, and pepper until evenly combined.
Stuff and finish
  1. Spoon the filling generously into each mushroom cap. Sprinkle the remaining Parmesan over the tops.
  2. Bake for 20-25 minutes, until the mushrooms are tender and the tops are golden. Garnish with parsley and serve warm.

Notes

Pro tip: cook the mushroom stems and garlic until dry so the filling stays thick and doesn’t weep. Store stuffed mushrooms in the refrigerator for up to 3 days; reheat at 350°F until warmed through. Freeze yes—freeze baked and cooled caps for up to 2 months, then reheat from thawed. For a lighter option, use reduced-fat cream cheese while keeping the Parmesan topping for the same golden crust texture.