Description

These Stuffed Mushrooms are an irresistible appetizer filled with creamy cheese, garlic, and Parmesan, baked to golden perfection with a crispy top and juicy mushroom base.

Ingredients

1 lb button or cremini mushrooms, stems removed and chopped
8 oz cream cheese, softened
2 cloves garlic, minced
1/4 cup grated Parmesan cheese (plus more for topping)
1/4 cup bread crumbs (plus more for topping)
2 tbsp fresh parsley, chopped
1 tbsp olive oil
Salt and black pepper, to taste
Optional: cooked sausage, chopped toasted nuts, or sun-dried tomatoes

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Instructions

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
Clean mushrooms with a damp towel and remove stems. Chop the stems finely.
In a bowl, mix cream cheese, garlic, chopped stems, Parmesan, bread crumbs, parsley, salt, and pepper. Add optional ingredients if using.
Stuff each mushroom cap with the filling, mounding slightly.
Place mushrooms on baking sheet, top with extra Parmesan and bread crumbs, and drizzle with olive oil.
Bake 18–22 minutes until tops are golden and mushrooms tender.
Let cool slightly before serving. Garnish with fresh herbs if desired.

Notes

Assemble a day ahead and bake just before serving for convenience.
Freeze unbaked mushrooms and bake from frozen, adding a few minutes to the cook time.
Store leftovers in an airtight container in the fridge up to 3 days.
Reheat in a 350°F oven for 8–10 minutes; avoid microwaving.
Add cooked sausage or bacon to the filling for extra richness.