These golden, savory Stuffed Mushrooms are loaded with creamy cheese, herbs, and a touch of garlic. They’re perfectly bite-sized, simple to prepare, and absolutely irresistible right out of the oven!
🕒 Servings & Timing
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Servings: 20
🛒 Ingredients
- 16 oz baby bella or white mushrooms
- 2 tbsp olive oil
- 2 cloves garlic, minced
- ½ cup cream cheese, softened
- ¼ cup shredded Parmesan cheese
- ¼ cup breadcrumbs (plain or Italian)
- 2 tbsp chopped fresh parsley
- ½ tsp onion powder
- Salt & pepper to taste
👩🍳 Instructions
1. Prep the Mushrooms
Clean mushrooms with a damp paper towel and remove stems. Finely chop the stems and set aside.
Place the mushroom caps on a parchment-lined baking sheet.
2. Make the Filling
Heat olive oil in a skillet over medium heat. Add chopped stems and garlic; sauté for 3–4 minutes until soft.
Transfer to a bowl and mix in cream cheese, Parmesan, breadcrumbs, parsley, onion powder, salt, and pepper. Stir until creamy and combined.
3. Fill & Bake
Spoon the filling into each mushroom cap, pressing slightly to pack.
Bake at 375°F (190°C) for 18–20 minutes, or until the tops are golden brown.
4. Serve
Garnish with extra parsley or Parmesan and serve warm.
🌟 Tips & Variations
- Add crumbled bacon or sausage for extra richness.
- Mix in spinach or crab meat for a restaurant-style twist.
- For a keto version, omit breadcrumbs and use almond flour instead.
