Description
These cheesy stuffed mushrooms are loaded with cream cheese, mozzarella, and Parmesan, then baked until golden and bubbly. A perfect appetizer or side dish that’s easy, indulgent, and crowd-friendly.
Ingredients
Scale
- 12–16 large button or cremini mushrooms
- 2 tablespoons olive oil
- ¼ cup breadcrumbs (panko preferred)
- 4 oz cream cheese, softened
- ¼ cup grated Parmesan cheese
- ½ cup shredded mozzarella cheese
- 1 garlic clove, minced
- 1 tablespoon fresh parsley, chopped (plus extra for garnish)
- Salt and pepper, to taste
- 1 teaspoon dried Italian seasoning (optional)
Instructions
- Preheat oven to 375°F (190°C). Wipe mushrooms clean and remove stems. Place caps on a parchment-lined baking sheet. Chop stems finely.
- In a pan, heat olive oil over medium heat. Sauté chopped stems for 3–4 minutes until soft and moisture is gone.
- Transfer stems to a bowl. Mix in cream cheese, Parmesan, mozzarella, garlic, parsley, breadcrumbs, salt, pepper, and Italian seasoning.
- Spoon filling into mushroom caps, pressing gently to fill generously.
- Bake for 15–20 minutes, or until mushrooms are tender and filling is golden and bubbly.
- Garnish with extra parsley and serve warm.
Notes
Use large mushrooms for more filling. Sauté stems thoroughly to prevent sogginess. Filling can be made ahead and stored in the fridge. For extra crunch, try chopped walnuts or panko topping.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed mushroom
- Calories: 70
- Sugar: 1g
- Sodium: 125mg
- Fat: 5g
- Saturated Fat: 2.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 10mg