Stuffed Mushrooms with Cream Cheese
Equipment
- 1 Baking sheet
- 1 parchment paper sheet optional
- 1 medium mixing bowl
- 1 small frying pan
- 1 Cutting board
- 1 Chef's knife
- 1 teaspoon
- 1 tablespoon
- 1 rubber spatula or spoon
- 1 Wire rack optional
Ingredients
- 16 whole white button mushrooms medium; stems removed and reserved
- 2 tablespoon unsalted butter divided; melted
- 120 gram cream cheese softened
- 40 gram grated Parmesan cheese finely grated
- 2 tablespoon breadcrumbs plain or panko
- 1 small garlic clove finely minced
- 2 tablespoon fresh parsley finely chopped
- 1 tablespoon fresh chives optional; finely chopped
- 0.25 teaspoon salt fine
- 0.25 teaspoon black pepper freshly ground
- 0.25 teaspoon dried Italian seasoning crushed
- 1 tablespoon olive oil for brushing or drizzling
Instructions
- Preheat the oven to 190°C (375°F) and line a baking sheet with parchment paper if desired.
- Clean the mushrooms gently with a damp paper towel and remove the stems, setting the caps aside.
- Finely chop the reserved mushroom stems on a cutting board with a chef’s knife.
- Heat 1 tablespoon of butter in a small frying pan over medium heat.
- Add the chopped mushroom stems and minced garlic to the pan and sauté for 3 to 4 minutes until softened and most moisture has evaporated, then let cool slightly.
- In a medium mixing bowl, combine the softened cream cheese, grated Parmesan, breadcrumbs, parsley, chives, salt, black pepper, and Italian seasoning.
- Add the cooled mushroom stem mixture to the bowl and mix well with a spatula or spoon until fully combined.
- Brush or drizzle the mushroom caps lightly with the remaining melted butter and olive oil, seasoning them very lightly with a pinch of salt and pepper if desired.
- Arrange the mushroom caps cavity side up on the prepared baking sheet.
- Using a teaspoon, fill each mushroom cap generously with the cream cheese mixture, mounding it slightly.
- Place the baking sheet in the preheated oven and bake for 18 to 20 minutes until the mushrooms are tender and the tops are golden and slightly crisp.
- Remove the baking sheet from the oven and let the stuffed mushrooms rest for 5 minutes on a wire rack or the stovetop before serving.
Notes
For best results, choose mushrooms of similar size so they cook evenly and avoid rinsing them under running water to prevent excess moisture; instead, wipe them clean. Let the cream cheese come to room temperature for an easier, smoother filling, and adjust the seasoning after tasting the mixture before stuffing. You can add cooked crumbled bacon, finely chopped spinach, or extra Parmesan to make the filling richer, and a brief broil at the end can further brown the tops if you watch closely. These can be assembled a few hours ahead and refrigerated, then baked just before serving, but add a couple of minutes to the baking time if starting from cold.
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