Ingredients
- Mushrooms: 12-15 large white button mushrooms or cremini mushrooms
- Cream Cheese: 8 ounces cream cheese, softened
- Cheese: 1/2 cup grated Parmesan cheese
- Breadcrumbs: 1/4 cup panko or plain breadcrumbs
- Garlic: 2 cloves garlic, minced
- Onion: 1/4 cup finely chopped onion (optional)
- Olive oil: 1 tablespoon
Spices
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried Italian seasoning
- Pinch of red pepper flakes (optional, for a bit of heat)
Variations (choose some or none!)
- Vegetarian/Meatless: Add 1/2 cup finely chopped cooked spinach or 1/4 cup chopped sundried tomatoes
- Sausage: 1/4 pound cooked and crumbled Italian sausage
- Crab: 1/2 cup cooked and flaked crab meat
- Fresh herbs: 2 tablespoons chopped fresh parsley or basil
Instructions
1. Preheat oven
- Preheat your oven to 400 degrees F (200 degrees C) and line a baking sheet with parchment paper or foil.
2. Prep the mushrooms
- Gently clean and remove the stems from the mushrooms. To do this, hold the mushroom cap and gently twist the stem until it breaks off.
- Finely chop the mushroom stems. Discard the tough ends.
3. Make the filling
- Cook aromatics: Heat olive oil in a skillet over medium heat. Add the minced garlic and chopped onion (if using). Cook for 2-3 minutes until softened and fragrant.
- Vegetable additions: If adding spinach, drain thoroughly and chop. Stir into the skillet to wilt it down for a minute or two.
- Sausage option: If using sausage, cook it in the skillet after the onion and garlic are softened. Crumble the sausage as it cooks. Drain off any excess grease before proceeding.
4. Combine filling
- In a medium bowl, combine the cream cheese, Parmesan cheese, breadcrumbs, cooked garlic/onion (and additions if you used them), salt, pepper, Italian seasoning, and red pepper flakes (if using). Mix thoroughly until creamy.
5. Stuff the mushrooms
- Using a small spoon, generously fill each mushroom cap with the filling. Mound the filling slightly.
6. Bake
- Arrange the stuffed mushrooms on the prepared baking sheet.
- Bake for 15-20 minutes, or until the mushrooms are tender and the filling is golden brown and bubbly.
7. Garnish and serve
- Sprinkle with chopped fresh herbs (if desired) and serve immediately.
- Enjoy hot!
Tips
Mushroom size: Use large mushrooms for better stuffing.
Don’t overstuff: While you want generous filling, overstuffing leads to filling spilling into the pan during baking.
Make ahead: Assemble the mushrooms up to a few hours in advance and refrigerate. Bring them to room temperature for about 15 minutes before baking.
