Classic Stuffed Mushrooms
Equipment
- 1 Baking sheet
- 1 parchment paper sheet or silicone baking mat
- 1 Medium Skillet
- 1 medium mixing bowl
- 1 Small bowl
- 1 Cutting board
- 1 Chef's knife
- 1 spoon (for scooping and filling)
Ingredients
- 24 large whole white mushrooms cleaned and stems removed
- 2 tablespoon olive oil divided
- 1/2 cup finely chopped onion
- 2 clove garlic minced
- 3/4 cup finely chopped mushroom stems
- 1/2 cup breadcrumbs plain or Italian
- 1/2 cup grated Parmesan cheese
- 1/4 cup cream cheese softened
- 2 tablespoon fresh parsley finely chopped
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoon grated Parmesan cheese for topping
- 1 tablespoon fresh parsley chopped for garnish optional
Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper or a silicone baking mat.
- Wipe the mushrooms clean with a damp paper towel, remove the stems, and finely chop the stems.
- Place the mushroom caps on the prepared baking sheet and brush them lightly with 1 tablespoon of olive oil.
- Heat the remaining 1 tablespoon of olive oil in a medium skillet over medium heat.
- Add the chopped onion and cook, stirring often, until softened and translucent, about 3–4 minutes.
- Stir in the minced garlic and cook for 30 seconds until fragrant.
- Add the chopped mushroom stems to the skillet and cook until the moisture has mostly evaporated, about 4–5 minutes.
- Transfer the onion and mushroom mixture to a medium mixing bowl and let it cool slightly for 3–4 minutes.
- Add the breadcrumbs, 0.5 cup grated Parmesan, cream cheese, parsley, oregano, salt, and black pepper to the bowl.
- Mix until a thick, cohesive stuffing forms and adjust seasoning with a pinch of salt or pepper if needed.
- Spoon the filling generously into each mushroom cap, mounding it slightly.
- Sprinkle the tops of the stuffed mushrooms with the remaining 2 tablespoons of grated Parmesan.
- Bake for 18–22 minutes, or until the mushrooms are tender and the tops are golden brown.
- Remove from the oven and let the mushrooms rest on the baking sheet for 5 minutes before serving.
- Garnish with chopped fresh parsley if desired and serve warm.
Notes
For best results, choose firm, similar-sized mushrooms so they cook evenly and don’t collapse under the filling; avoid soaking them in water so they don’t become soggy, and instead wipe them clean with a damp towel. If the filling seems too dry, add an extra teaspoon or two of olive oil or a spoonful of cream cheese until it just holds together, and if it seems too wet, stir in a bit more breadcrumbs. You can assemble the mushrooms a few hours ahead and refrigerate them, then bake just before serving, adding a few extra minutes to the cook time. To vary the flavor, consider mixing in a couple of tablespoons of finely chopped cooked bacon or sausage, or swapping Parmesan for another sharp cheese like Pecorino.
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