Description
These savory stuffed mushrooms are sure to be a hit at any gathering. They combine rich, creamy cheese with the earthy flavor of mushrooms, all topped with a crispy, cheesy crust. Buon appetito!
Ingredients
Units
Scale
- 20–24 whole fresh mushrooms (cremini or white button mushrooms)
- 2 tablespoons olive oil
- 2 cloves fresh garlic, finely chopped
- 1 shallot, finely chopped
- 2 teaspoons fresh thyme, chopped
- 1 tablespoon Italian parsley, chopped
- 1 (8-ounce) package cream cheese, softened
- 1/2 cup freshly grated Gruyere cheese (or white cheddar)
- Freshly ground black pepper and salt to taste
- 1/2 teaspoon ground cayenne pepper or red pepper flakes
- 1/2 cup panko breadcrumbs
- 1/4 cup freshly grated Parmigiano cheese (Parmesan)
- Olive oil for drizzling the tops
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease a baking dish.
- Prepare the mushrooms: Clean the mushrooms using a damp paper towel to remove any dirt. Gently remove the stems from the mushrooms, being careful not to break the mushroom caps. Set the caps aside. Finely chop stems.
- Cook the filling: Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the chopped mushroom stems, shallot, and garlic to the skillet. Cook, stirring frequently, until the mixture is softened and fragrant, about 5-7 minutes. Remove from heat and let it cool slightly.
- Make the stuffing: In a mixing bowl, combine the cooled mushroom stem mixture, softened cream cheese, Gruyere cheese, thyme, parsley, cayenne pepper (or red pepper flakes), salt and pepper. Stir until all ingredients are well combined.
- Seaon and Stuff the mushrooms: Before stuffing the mushroom caps with the filling, drizzle them with olive oil and sprinkle them with salt (this adds so much flavor!). Using a small spoon, fill each mushroom cap with the cheese mixture, slightly mounding it to create a small dome on the top.
- Coat the tops: In a separate bowl, mix the panko breadcrumbs with the grated Parmigiano cheese. Dip the tops of the stuffed mushrooms into the panko mixture, pressing gently to adhere.
- Bake: Arrange the stuffed mushrooms on the prepared baking sheet or dish. Lightly drizzle the tops with olive oil. Bake in the preheated oven for about 20 minutes, or until the tops are golden brown and the mushrooms are tender.
- Serve: Remove from the oven and let them cool slightly before serving. These bite sized stuffed mushrooms are best enjoyed warm as a delightful holiday appetizer.
- Prep Time: 10 min
- Cook Time: 20 minutes
- Category: Savory
- Method: Italian
- Cuisine: American