Description
These stuffed mushrooms are a savory, creamy, and cheesy appetizer perfect for entertaining or a flavorful side dish. Their rich filling and customizable ingredients make them a versatile favorite.
Ingredients
16–20 large white or cremini mushrooms
2 tbsp olive oil (plus more for drizzling)
3 cloves garlic, minced
1/2 small onion, finely chopped
1/4 cup finely chopped parsley (or fresh herbs like thyme, rosemary)
1/2 cup breadcrumbs (use almond flour or crushed nuts for low-carb)
1/2 cup grated Parmesan cheese
4 oz cream cheese, softened
Salt & pepper, to taste
Optional: chopped cooked bacon, sausage, or chopped spinach
Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Clean the mushrooms with a damp paper towel, remove stems, and finely chop the stems. Set the caps aside.
- Heat 2 tablespoons of olive oil in a skillet over medium heat. Cook the chopped stems with garlic and onion for 5-7 minutes until soft and moisture evaporates.
- Remove from heat and mix in parsley, breadcrumbs, Parmesan, and cream cheese. Season with salt and pepper.
- Spoon the filling into each mushroom cap and place on the baking sheet. Drizzle with a little olive oil.
- Bake for 20–25 minutes until the tops are golden and mushrooms are tender.
- Garnish with parsley or Parmesan and serve warm.
Notes
Use almond flour or crushed nuts for a keto/low-carb version.
Customize with bacon, sausage, or spinach for variety.
Vegan versions can be made using dairy-free alternatives.
Store leftovers in an airtight container for up to 3 days in the fridge.
Reheat in the oven to avoid sogginess.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 3-4 mushrooms
- Calories: 120
- Sugar: 2g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 15mg
