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–+ servings
savory garlicky cheesy stuffed mushrooms

Best Stuffed Mushrooms

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Prep Time 20 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 50 minutes
Course Appetizer
Cuisine Italian
Servings 4 servings

Equipment

  • 1 rimmed baking sheet
  • 1 parchment paper sheet or silicone baking mat
  • 1 Medium Skillet
  • 1 Cutting board
  • 1 Chef's knife
  • 1 Mixing bowl
  • 1 Wooden spoon or spatula
  • 1 teaspoon
  • 1 tablespoon
  • 1 pastry brush (optional

Ingredients
  

  • 16 large whole white mushrooms cleaned and stems removed
  • 2 tablespoon olive oil divided
  • 3 tablespoon unsalted butter
  • 1 small yellow onion finely minced
  • 3 clove garlic finely minced
  • 1/3 cup dry breadcrumbs plain
  • 1/4 cup grated Parmesan cheese
  • 1/3 cup shredded mozzarella cheese
  • 3 tablespoon fresh parsley finely chopped
  • 1 tablespoon fresh chives finely chopped optional
  • 1/4 teaspoon crushed red pepper flakes optional
  • 1/2 teaspoon dried Italian seasoning
  • 1/2 teaspoon kosher salt plus more to taste
  • 1/4 teaspoon freshly ground black pepper plus more to taste
  • 2 tablespoon dry white wine or vegetable broth
  • 2 tablespoon cream cheese softened
  • 1 tablespoon lemon juice freshly squeezed

Instructions
 

  • Preheat the oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper or a silicone baking mat.
  • Gently twist and remove the mushroom stems from the caps, finely chop the stems, and set the caps aside.
  • In a medium skillet over medium heat, melt the butter with 1 tablespoon of olive oil.
  • Add the chopped mushroom stems and onion to the skillet and cook, stirring frequently, until softened and most moisture evaporates, about 5–7 minutes.
  • Stir in the garlic and cook until fragrant, about 30 seconds.
  • Add the white wine (or broth) to deglaze the pan, scraping up any browned bits, and cook until the liquid is mostly evaporated, 1–2 minutes.
  • Remove the skillet from the heat and stir in the breadcrumbs, Parmesan, mozzarella, parsley, chives, crushed red pepper flakes, Italian seasoning, salt, and black pepper until evenly combined.
  • Add the cream cheese and lemon juice to the mixture and stir until the filling is creamy and cohesive; taste and adjust seasoning with more salt and pepper if needed.
  • Place the mushroom caps cavity-side up on the prepared baking sheet and lightly brush the outsides with the remaining 1 tablespoon of olive oil.
  • Generously spoon the filling into each mushroom cap, mounding it slightly on top.
  • Bake the stuffed mushrooms for 18–22 minutes, or until the tops are golden and the mushrooms are tender but still hold their shape.
  • Remove from the oven and let the stuffed mushrooms rest on the baking sheet for 5 minutes before serving.

Notes

Let the mushrooms be very dry before filling to prevent sogginess, and don’t skip cooking the stems and aromatics down until nearly dry, since this concentrates flavor and keeps the stuffing from becoming wet. If your mushrooms are smaller, reduce baking time a bit and watch for golden tops and a slight release of juices as your doneness cue. You can assemble the mushrooms a few hours ahead and refrigerate, then bring them to room temperature for 15 minutes before baking. For more texture, sprinkle a little extra Parmesan or breadcrumbs on top before baking, and if you want a stronger flavor, add finely chopped cooked bacon, sausage, or sun-dried tomatoes to the filling while keeping the mixture just moist enough to hold together.
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