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Stuffed Mushrooms

Delicious stuffed mushrooms loaded with a creamy filling, perfect for meal prep or a dinner party with friends. They are easy to make, versatile, and bursting with flavor.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 16 oz medium-sized baby bella or portobello mushrooms Rich in flavor and nutrients.
  • 2 tbsp olive oil (to toss mushrooms) Enhances flavor and prevents dryness.
  • 1 tbsp olive oil (to sauté) Essential for sautéing shallots and garlic.
  • 1 shallot Adds a sweet, mild onion flavor.
  • 3 cloves garlic Provides depth and aroma.
  • 1 tbsp minced fresh cilantro (or 1/2 tbsp dried) Fresh herb flavor.
  • 4 oz cream cheese Adds creaminess and binds your stuffing.
  • 1 large egg Acts as a binding agent in the filling.
  • 1/4 cup bread crumbs For texture and crunch.
  • 1/2 cup fresh grated Parmesan cheese Rich flavor enhancer.
  • to taste salt and black pepper For seasoning.
  • 2-4 tbsp fresh grated Parmesan cheese (for topping) Extra layer of flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F.
  2. Rinse the mushrooms quickly or wipe them down with a damp paper towel. If rinsing, dry them immediately to retain the best texture.
  3. Carefully pop off the stems and set the caps aside. Toss the caps in some olive oil to keep them moist.
Cooking
  1. In a small cooking pan, heat 1 tbsp of olive oil. Dice the saved mushroom stems and shallots, and add them to the pan. Sauté until tender (about 3-4 minutes).
  2. Mince the garlic cloves and add them to the pan. Sauté until fragrant (approximately 1 minute), then transfer the veggies to a small bowl to cool slightly.
  3. Once the vegetables have cooled a little, combine them with the cream cheese, bread crumbs, Parmesan cheese, cilantro, egg, salt, and pepper in the bowl. Mix everything very well until fully integrated.
  4. Place the mushroom caps in your lightly greased baking dish. Carefully fill each cap with your stuffing mixture, pressing down lightly to add more stuffing.
  5. Place the baking dish in the preheated oven and bake for about 20-25 minutes, or until the mushrooms are tender and golden brown on top.
  6. When ready, remove the stuffed mushrooms from the oven and sprinkle with additional fresh grated Parmesan cheese before serving.

Notes

These stuffed mushrooms can be served as a versatile party appetizer or a healthy family meal. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to three months.