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a platter of golden baked stuffed mushrooms in a wide horizontal shot, arranged on a white ceramic tray with scattered fresh parsley on a wooden table, natural light, shallow depth of field, landscape orientation

Stuffed Mushrooms

Mushroom caps baked until the filling is golden and bubbling and filled with a creamy cheese, garlic, and Parmesan filling.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

  • 24 white button mushrooms
  • 8 oz cream cheese softened
  • 1/2 cup Parmesan cheese grated
  • 2 cloves garlic minced
  • 2 tbsp fresh parsley chopped
  • 1/4 cup breadcrumbs
  • 1 tbsp olive oil
  • salt and pepper to taste

Method
 

  1. Preheat the oven to 375 degrees F and line a baking sheet with parchment.
  2. Gently twist the stems out of the mushrooms, chop the stems finely, and set the caps on the sheet.
  3. Mix the chopped stems with cream cheese, Parmesan, garlic, parsley, salt, and pepper.
  4. Spoon the filling generously into each cap and sprinkle with breadcrumbs.
  5. Drizzle with olive oil and bake 20 minutes, until golden and the filling is bubbling.
  6. Cool 5 minutes before serving so the filling sets.

Notes

You can stuff these the night before and bake right before guests arrive.