Easy Stuffed Mushrooms
Easy stuffed mushrooms recipe with cream cheese filling. Perfect appetizer ready in 45 minutes with simple ingredients like cremini mushrooms, Parmesan, and fresh herbs.
Equipment
- baking sheet
- oven
- skillet
- mixing bowl
- knife
- cutting board
- measuring spoons
- measuring cups
Ingredients
Mushrooms and Filling
- 24 medium cremini mushrooms
- 2 tablespoons olive oil
- 1/2 cup finely chopped yellow onion
- 2 cloves garlic minced
- 8 ounces cream cheese softened at room temperature
- 1/2 cup grated Parmesan cheese
- 1/4 cup finely chopped fresh parsley
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 cup Italian-style breadcrumbs
Instructions
- Preheat your oven to 375°F and lightly grease a baking sheet with olive oil or cooking spray.
- Gently twist the stems to remove them from the mushroom caps, then finely chop the stems and set both parts aside.
- Heat olive oil in a skillet over medium heat, then sauté the chopped onion and mushroom stems for 5-7 minutes until softened, adding the minced garlic during the last minute of cooking.
- In a medium bowl, combine the cream cheese, Parmesan cheese, parsley, salt, pepper, and the cooked vegetable mixture, stirring until a uniform filling forms.
- Spoon the filling mixture generously into each mushroom cap, mounding it slightly, then sprinkle the tops evenly with breadcrumbs.
- Bake for 20-25 minutes on the prepared sheet until the mushrooms are tender and the tops are golden brown.
Notes
Gently twist the stems to avoid breaking the caps. For a crispier top, broil for the last 1-2 minutes of baking.