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.
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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
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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.
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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.
