Save A whimsical appetizer featuring roasted mushrooms stuffed with a savory blend of herbs, garlic, and cheese–perfect for entertaining or as a magical snack.
This recipe has become a favorite at family gatherings for its unique flavor and simplicity.
Ingredients
- Mushrooms: 16 large cremini or white button mushrooms, stems removed and reserved
- Filling: 2 tablespoons olive oil, 2 cloves garlic finely minced, reserved mushroom stems finely chopped, 1 small shallot finely chopped, 2 tablespoons fresh parsley chopped, 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme), 1/3 cup breadcrumbs (use gluten-free if needed), 1/3 cup grated Parmesan cheese (or vegetarian hard cheese), 50 g (2 oz) cream cheese softened, salt and pepper to taste
- Garnish: 1 tablespoon chives or parsley finely chopped
Instructions
- Preheat Oven:
- Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper.
- Prepare Mushrooms:
- Clean mushrooms with a damp cloth. Carefully remove stems and set caps aside.
- Sauté Filling:
- Heat olive oil in a skillet over medium heat. Add garlic, shallot, and chopped mushroom stems. Sauté for 3–4 minutes until softened.
- Add Herbs and Breadcrumbs:
- Stir in parsley, thyme, and breadcrumbs. Cook for 1–2 minutes until fragrant. Remove from heat.
- Combine Filling:
- Transfer mixture to a bowl. Add Parmesan and cream cheese; mix until well combined. Season with salt and pepper.
- Stuff Mushrooms:
- Fill each mushroom cap generously with the mixture. Arrange stuffed caps on the prepared baking sheet.
- Bake:
- Bake for 18–20 minutes, until mushrooms are tender and tops are golden.
- Garnish and Serve:
- Garnish with chives or parsley. Serve warm.
Save This appetizer always brings smiles to our family celebrations and sparks great conversations.
Serving Suggestions
Serve these nibbles with chilled Pinot Grigio or a light earthy red wine for an exceptional pairing.
Variations
Try adding a pinch of chili flakes for extra flavor or swapping Parmesan for crumbled goat cheese.
Storage Tips
Store leftovers in an airtight container in the fridge for up to 2 days and reheat gently before serving.
Save This recipe is a wonderful blend of flavor and ease, making it a staple for any occasion.
Recipe Questions
- → What type of mushrooms are best for this dish?
Large cremini or white button mushrooms with sturdy caps work well as they hold the filling during baking.
- → Can I prepare the filling in advance?
Yes, the savory filling can be made ahead and refrigerated before stuffing to save time.
- → How do I ensure the mushrooms don’t get soggy?
Remove and reserve the stems, clean the caps gently, and bake on a parchment-lined sheet to maintain texture.
- → Are there alternative cheeses to use?
Parmesan can be swapped with vegetarian hard cheeses or vegan Parmesan for dietary needs.
- → What herbs intensify the flavor in the filling?
Fresh parsley and thyme add a fragrant, earthy note that complements the mushrooms nicely.
- → How long should the stuffed mushrooms be baked?
Bake for 18–20 minutes at 200°C (400°F) until the mushrooms are tender and the topping is golden brown.