Stuffed Mushrooms with Cream Cheese, Parmesan, and Fresh Herbs Recipe
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4.8 from 11 reviews
Delicious and easy-to-make stuffed mushrooms filled with a creamy blend of cream cheese, Parmesan, garlic, and fresh parsley, baked to golden perfection. Perfect as a savory appetizer for any occasion.
Total Time:40 minutes
Yield:12 servings
Ingredients
Stuffing
8 ounces cream cheese (softened)
1/2 cup breadcrumbs
1/4 cup grated Parmesan cheese
2 cloves garlic (minced)
1 tablespoon fresh parsley (chopped)
Salt and pepper to taste
Mushrooms
12 large mushrooms (stems removed)
Olive oil for drizzling
Instructions
Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it reaches the right temperature for baking the stuffed mushrooms evenly.
Prepare Stuffing: In a bowl, combine the softened cream cheese, breadcrumbs, grated Parmesan cheese, minced garlic, chopped fresh parsley, salt, and pepper. Mix thoroughly until all ingredients are well incorporated.
Stuff Mushrooms: Take each mushroom cap and fill it generously with the cream cheese mixture, pressing the filling gently to secure it inside.
Arrange and Drizzle: Place the stuffed mushrooms on a baking sheet lined with parchment or foil for easy cleanup. Drizzle olive oil lightly over the tops to enhance browning and flavor.
Bake: Bake in the preheated oven for 25 minutes or until the mushrooms are tender and the tops of the stuffing are golden brown.
Serve: Remove from oven and serve warm as a tasty and elegant appetizer.
Notes
Use fresh large mushrooms such as white button or cremini for best results.
If you prefer a crispier top, sprinkle a little extra Parmesan cheese on top before baking.
To make this recipe vegetarian, ensure the breadcrumbs and Parmesan cheese are free from animal rennet.
For a gluten-free option, substitute breadcrumbs with gluten-free breadcrumbs or crushed nuts.
Let the mushrooms cool for a few minutes before serving to avoid burning your mouth.
