Pin Savory mushroom caps filled with a herbed cheese and breadcrumb mixture, arranged in a ring for a stunning appetizer thats perfect for entertaining.
This recipe has become a go-to for my family gatherings because it’s both impressive and easy to make.
Ingredients
- Mushrooms: 18 large white or cremini mushroom caps, stems removed and reserved
- Filling: 3/4 cup (80 g) fresh breadcrumbs
- Filling: 4 oz (115 g) cream cheese, softened
- Filling: 1/2 cup (50 g) grated Parmesan cheese
- Filling: 2 tablespoons fresh parsley, finely chopped
- Filling: 2 cloves garlic, minced
- Filling: 2 tablespoons extra-virgin olive oil
- Filling: 1/2 teaspoon dried thyme
- Filling: 1/2 teaspoon salt
- Filling: 1/4 teaspoon black pepper
- Garnish: 2 tablespoons fresh chives, finely sliced (optional)
Instructions
- Step 1:
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease a round ovenproof dish.
- Step 2:
- Clean mushroom caps with a damp paper towel. Finely chop reserved mushroom stems.
- Step 3:
- In a skillet, heat 1 tablespoon olive oil over medium heat. Add chopped mushroom stems and garlic; sauté for 2 3 minutes until softened.
- Step 4:
- In a bowl, combine sautéed stems and garlic, cream cheese, breadcrumbs, Parmesan, parsley, thyme, salt, and pepper. Mix until well blended.
- Step 5:
- Using a spoon or piping bag, fill each mushroom cap generously with the filling.
- Step 6:
- Arrange the stuffed caps in a ring shape on the prepared baking sheet or dish, so they touch each other slightly. Brush tops with remaining olive oil.
- Step 7:
- Bake for 20 25 minutes, until mushrooms are tender and the tops are golden.
- Step 8:
- Sprinkle with chives before serving, if desired. Serve warm.
Pin My kids always ask for seconds when we make these mushrooms as a family appetizer.
Required Tools
Baking sheet or round ovenproof dish Mixing bowl Skillet Spoon or piping bag Sharp knife Cutting board
Allergen Information
Contains dairy (cream cheese Parmesan cheese) gluten (breadcrumbs) May contain traces of nuts or soy depending on cheese and breadcrumbs used Always check ingredient labels if allergic
Nutritional Information
Calories 130 Total Fat 8 g Carbohydrates 9 g Protein 6 g per serving
Pin These stuffed mushroom caps make an easy yet elegant appetizer that always impresses guests.
Recipe FAQ
- → What type of mushrooms work best?
Large white or cremini mushroom caps with stems removed hold the filling well and provide a mild flavor base.
- → Can I add other flavors to the filling?
Yes, mixing in sun-dried tomatoes or cooked spinach complements the herbed cheese mixture nicely.
- → How should I prepare the mushroom stems?
Finely chop and sauté the stems with garlic to enhance the filling’s flavor and texture.
- → What cheeses are suitable alternatives?
Gruyère or sharp cheddar can replace Parmesan for a different cheesy twist.
- → How can I tell when the caps are done baking?
Bake until the mushrooms are tender and the tops develop a golden color, usually 20–25 minutes.
- → Can this dish be served warm or at room temperature?
It is best enjoyed warm to savor the creamy texture and fresh herb flavors.