Stuffed Mushrooms
How to prepare stuffed mushrooms in the oven.
Servings: 20 mushrooms
Ingredients
- 20 large cremini or white mushrooms caps and stems separated
- 2 tablespoons olive oil divided
- 2 tablespoons butter
- 3 cloves garlic minced
- 1 small shallot finely minced
- ½ cup freshly grated Parmesan
- 4 ounces cream cheese softened
- ½ cup panko breadcrumbs
- 2 tablespoons fresh parsley chopped
- 1 teaspoon fresh thyme leaves or ½ teaspoon dried
- salt & pepper to taste
- lemon zest or chili flakes optional finish
Instructions
Prep the Mushrooms
- Heat oven to 375°F.
- Gently wipe mushrooms clean. Remove stems and set caps aside.
- Finely chop the stems.
Build the Flavor Base
- Heat 1 tablespoon olive oil and the butter in a skillet over medium heat.
- Add shallot and chopped stems. Cook until soft and lightly golden, about 4 minutes.
Wake up the Aromatics
- Add garlic and thyme. Stir for 30 seconds until fragrant.
- Season lightly with salt and pepper.
- Remove from heat and let cool slightly.
Mix the Filling
- In a bowl, combine cream cheese, Parmesan, panko, parsley, and the cooled mushroom mixture. Taste. Adjust seasoning.
Fill the Caps
- Brush mushroom caps with remaining olive oil.
- Arrange on a baking sheet.
- Spoon filling generously into each cap, mounding slightly.
Bake to Perfection
- Bake uncovered for 18 to 22 minutes until mushrooms are tender and tops are golden.
Finish and Serve
- Optional flourish: lemon zest for brightness or chili flakes for heat. Serve warm.