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Cheese Stuffed Mushrooms: A Delicious & Easy Recipe

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Easy cheese-stuffed mushrooms, perfect as an appetizer, side dish, or vegetarian main course. Filled with a creamy blend of cheeses, herbs, and garlic, then baked to golden perfection.

Ingredients

Scale
  • 1.5 lbs large white or cremini mushrooms, about 2–3 inches in diameter
  • 4 oz cream cheese, softened
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup grated mozzarella cheese
  • 1/4 cup finely chopped red onion
  • 2 cloves garlic, minced
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons olive oil, plus more for drizzling
  • 1/4 cup dry breadcrumbs
  • 1/4 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
  • Optional: Pinch of red pepper flakes for a little heat

Instructions

  1. Preheat: Preheat your oven to 375°F (190°C).
  2. Clean Mushrooms: Gently wipe each mushroom with a damp paper towel to remove any dirt.
  3. Remove Stems: Carefully twist or pop out the stems from each mushroom cap. Chop the stems finely.
  4. Arrange Caps: Place the mushroom caps, open-side up, on a baking sheet lined with parchment paper.
  5. Combine Cheeses: In a medium bowl, combine the softened cream cheese, Parmesan cheese, and mozzarella cheese.
  6. Add Aromatics: Add the finely chopped red onion, minced garlic, and chopped fresh parsley to the cheese mixture.
  7. Incorporate Stems: Add the chopped mushroom stems to the cheese mixture.
  8. Season Filling: Add the salt, black pepper, and optional red pepper flakes to the cheese mixture. Taste and adjust.
  9. Mix Well: Thoroughly mix all the ingredients until evenly combined and smooth.
  10. Fill Caps: Using a spoon, generously fill each mushroom cap with the cheese mixture.
  11. Sprinkle Breadcrumbs: Sprinkle the tops of the stuffed mushrooms with dry breadcrumbs.
  12. Drizzle Oil: Drizzle a small amount of olive oil over the stuffed mushrooms.
  13. Bake: Bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the cheese filling is melted, bubbly, and lightly golden brown.
  14. Check Doneness: Insert a fork into one of the caps. It should be tender and easily pierced.
  15. Broil (Optional): For extra browning, broil for the last 1-2 minutes, watching carefully.
  16. Cool Slightly: Let cool for a few minutes before serving.

Notes

  • Mushroom Variety: Portobello mushrooms can be used, adjust baking time accordingly.
  • Cheese Variations: Gruyere, provolone, or goat cheese can be substituted.
  • Meat Additions: Cooked Italian sausage, bacon, or prosciutto can be added to the filling.
  • Vegetable Additions: Finely chopped spinach, bell peppers, or sun-dried tomatoes can be added.
  • Spice it Up: Add cayenne pepper or hot sauce for a spicy kick.
  • Make Ahead: Prepare ahead and refrigerate until ready to bake. Add a few minutes to baking time.
  • Freezing: Freeze unbaked stuffed mushrooms. Thaw completely before baking.
  • Garlic Lovers: Add extra garlic cloves.
  • Herb Variations: Use thyme, oregano, or chives instead of parsley.
  • Breadcrumb Alternatives: Use crushed crackers or almond flour.
  • Watery Mushrooms: Drain excess liquid halfway through baking.
  • Dry Filling: Add olive oil or milk to moisten.
  • Not Browning: Increase oven temperature or broil briefly.

Find it online: https://anasrecipes.com/cheese-stuffed-mushrooms/