Quick Recipe Version (TL;DR)
Quick Ingredients
- 24 medium cremini or white button mushrooms (about 1.5 lb / 680 g), stems reserved and finely chopped
- 1 tbsp olive oil
- 3 tbsp unsalted butter, divided
- 4 garlic cloves, minced
- 6 oz (170 g) cream cheese, softened
- 1/2 cup (45 g) finely grated Parmesan, plus 2 tbsp for topping
- 2 tbsp finely chopped fresh parsley, plus more for garnish
- 2 tbsp finely chopped chives (optional)
- 1 tsp lemon zest (optional)
- 1/2 cup (30 g) panko breadcrumbs
- 3/4 tsp kosher salt, divided
- 1/2 tsp freshly ground black pepper
- Pinch red pepper flakes (optional)
- 1 tbsp dry white wine or water (for deglazing)
Do This
- 1. Heat oven to 400°F (200°C). Line a rimmed sheet pan with parchment.
- 2. Remove stems; finely chop stems. Toss caps with 1 tbsp oil, 1/4 tsp salt, and half the pepper. Arrange cavity-up.
- 3. Pre-roast caps 8 minutes; tilt to drain and blot away moisture.
- 4. Sauté stems in 1 tbsp butter and 1/4 tsp salt, 4–5 minutes. Stir in garlic 30 seconds; splash in wine; cool slightly.
- 5. Mix filling: cream cheese, 1/2 cup Parmesan, parsley, chives, lemon zest, red pepper, remaining salt and pepper; fold in stems.
- 6. Toast topping: melt 2 tbsp butter; stir in panko and 2 tbsp Parmesan until pale gold.
- 7. Fill caps; crown with panko. Bake 10–12 minutes until golden and juicy; broil 1 minute if needed. Garnish with parsley and serve warm.
Why You Will Love This Recipe
- Perfect bite-size appetizer: creamy middle, buttery crunch, and juicy mushroom in every mouthful.
- Smart technique: a quick pre-roast keeps the caps tender, not soggy.
- Make-ahead friendly: assemble in advance, then bake right before serving.
- Uses everyday ingredients but tastes restaurant-worthy.
Grocery List
- Produce: 24 medium cremini or white button mushrooms, garlic, fresh parsley, chives (optional), 1 lemon (zest optional)
- Dairy: Cream cheese (6 oz), Parmesan cheese, unsalted butter
- Pantry: Olive oil, panko breadcrumbs, kosher salt, black pepper, red pepper flakes (optional), dry white wine or water
Full Ingredients
Mushrooms
- 24 medium cremini or white button mushrooms (about 1.5 lb / 680 g), stems removed and finely chopped
- 1 tbsp olive oil
- 1/2 tsp kosher salt, divided (see steps)
- 1/2 tsp freshly ground black pepper, divided (see steps)
Garlic-Herb Filling
- 6 oz (170 g) full-fat cream cheese, softened
- 1/2 cup (45 g) finely grated Parmesan
- 2 tbsp finely chopped fresh parsley, plus more for garnish
- 2 tbsp finely chopped fresh chives (optional)
- 1 tsp lemon zest (optional, but brightens the filling)
- 1/4 tsp red pepper flakes (optional)
- 4 garlic cloves, minced
- 1 tbsp dry white wine or water (for deglazing)
Buttery Panko Topping
- 3 tbsp unsalted butter, divided (1 tbsp for stems, 2 tbsp for panko)
- 1/2 cup (30 g) panko breadcrumbs
- 2 tbsp finely grated Parmesan
- Pinch kosher salt
To Finish
- Additional chopped parsley, for garnish
- Lemon wedges (optional), for serving
Step-by-Step Instructions
Step 1: Preheat and set up
Preheat the oven to 400°F (200°C). Line a rimmed sheet pan with parchment paper for easy cleanup. Set the cream cheese out to soften. Gather all ingredients so you can work efficiently.
Step 2: Clean, stem, and pre-roast the caps
Wipe the mushrooms clean with a damp towel. Twist out the stems and finely chop them; set aside for the filling. Toss the mushroom caps with 1 tbsp olive oil, 1/4 tsp kosher salt, and 1/4 tsp black pepper. Arrange cavity-side up on the prepared sheet pan and pre-roast for 8 minutes. Remove from the oven, carefully tilt the pan to drain any released juices, and blot the centers with a paper towel. This step keeps the finished mushrooms juicy, not watery.
Step 3: Sauté the stems with garlic
In a medium skillet over medium heat, melt 1 tbsp butter. Add the chopped mushroom stems and 1/4 tsp kosher salt. Cook, stirring occasionally, until the stems give off their moisture and start to brown, 4–5 minutes. Stir in the minced garlic and cook until fragrant, 30–45 seconds. Splash in 1 tbsp white wine or water to deglaze; scrape up any browned bits. Cook until nearly dry, then transfer to a plate to cool slightly, 2–3 minutes.
Step 4: Mix the creamy garlic-herb filling
In a medium bowl, combine the softened cream cheese, 1/2 cup Parmesan, parsley, chives (if using), lemon zest (if using), red pepper flakes, the remaining 1/4 tsp black pepper, and a small pinch of salt if needed. Fold in the cooled mushroom-stem mixture. Taste and adjust seasoning. The filling should be thick, scoopable, and well-seasoned.
Step 5: Toast the buttery panko topping
In the now-empty skillet over medium heat, melt the remaining 2 tbsp butter. Add the panko and cook, stirring constantly, until evenly moistened and pale golden, 2–3 minutes. Off the heat, stir in 2 tbsp Parmesan and a pinch of salt. Let cool 1 minute to crisp slightly.
Step 6: Fill and top the mushrooms
Use a small spoon or piping bag to generously fill each pre-roasted mushroom cap with the cream cheese mixture (about 1 heaping teaspoon per cap). Crown each with a mound of the buttery panko, pressing lightly so it adheres without compacting too tightly.
Step 7: Bake until juicy and golden
Return the filled mushrooms to the oven and bake at 400°F (200°C) for 10–12 minutes, until the tops are deep golden and the caps are tender. For extra color, broil for 1 minute, watching closely. Rest 3 minutes, then shower with fresh parsley. Serve warm, with lemon wedges on the side if you like a bright finish.
Pro Tips
- Choose mushrooms of similar size so they cook evenly and look tidy on the platter.
- Do not skip the quick pre-roast; it drives off moisture and keeps the final bites from getting soggy.
- Finely chop stems so the filling stays smooth and pipes or spoons neatly into the caps.
- Toast panko just to pale gold; it will deepen further in the oven.
- For the prettiest finish, add a tiny sprinkle of Parmesan and parsley after baking for contrast and aroma.
Variations
- Spinach-Artichoke: Fold 1/2 cup well-drained, chopped spinach and 1/4 cup minced artichoke hearts into the filling; reduce cream cheese by 1 oz to keep it balanced.
- Bacon-Jalapeño: Stir in 1/3 cup crisp bacon crumbles and 1 tbsp finely minced jalapeño; add a pinch of smoked paprika to the panko.
- Crab-Parmesan: Fold in 1/2 cup lump crab and 1/2 tsp Old Bay; garnish with lemon zest and chives.
Storage & Make-Ahead
Assemble up to 24 hours ahead: pre-roast caps, make the filling, and fill the mushrooms. Keep the buttery panko in a separate container so it stays crisp; top just before baking. Refrigerate assembled mushrooms tightly covered. To freeze, fill but do not top; freeze on a sheet pan until firm, then store in a freezer bag up to 2 months. Bake from frozen at 400°F (200°C) for 15–18 minutes, adding the panko halfway through. Leftovers keep in the refrigerator up to 3 days; reheat on a sheet pan at 325°F (165°C) for 10–12 minutes or air-fry at 325°F (165°C) for 6–8 minutes, then broil briefly to re-crisp if needed.
Nutrition (per serving)
Approximate for 1 serving (3 mushrooms): 190 calories; 15 g fat (8 g saturated); 7 g carbohydrates; 1 g fiber; 2 g sugars; 8 g protein; 360 mg sodium. Values are estimates and will vary with specific ingredients and portion sizes.
