Stuffed mushrooms are little bites of joy! Filled with a tasty mixture of cream cheese, garlic, and herbs, they make for a perfect appetizer.
These mushrooms are always a hit at parties, and I love how easy they are to make. Just stuff and bake! You’ll want to keep a few for yourself—trust me! 🍄
Key Ingredients & Substitutions
Mushrooms: Large cremini or white button mushrooms are perfect for stuffing. If you can’t find them, portobello mushrooms are a great alternative for larger bites.
Sun-Dried Tomatoes: These add a tangy flavor. If you’re looking for a substitute, roasted red peppers work well, though they won’t have the same intensity.
Cheese: Parmesan cheese adds a nice sharpness. You can use grated pecorino or even mozzarella for a meltier texture, but be careful not to overpower the taste.
Breadcrumbs: Panko gives a lovely crunch. If you need a gluten-free option, use crushed gluten-free crackers or ground almonds.
How Can I Make My Stuffed Mushrooms Super Flavorful?
Flavorful stuffing is key! Start by sautéing onions and garlic in olive oil until they are soft. This builds a great base for your filling.
- Don’t rush adding ingredients. Wait until the spinach wilts and the mixture is well combined before removing it from heat.
- Mix the cream cheese and cheese in thoroughly for a creamy filling that binds everything. Taste as you go; a little salt and pepper help bring the flavors out!
- Use fresh herbs like parsley for garnish to brighten the dish just before serving.
Stuffed Mushrooms
Ingredients You’ll Need:
For the Filling:
- 16 large cremini or white button mushrooms, stems removed and finely chopped
- 3 tablespoons olive oil, divided
- 1/4 cup onions, finely diced
- 3 garlic cloves, minced
- 1/2 cup sun-dried tomatoes, finely chopped
- 1/2 cup fresh spinach, chopped
- 4 ounces cream cheese, softened
- 1/2 cup grated Parmesan cheese
- Salt and pepper, to taste
For the Topping:
- 1/2 cup breadcrumbs (preferably panko for extra crispness)
- 2 tablespoons fresh parsley, chopped
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 20-25 minutes to bake. In total, you’ll spend around 40-45 minutes to whip up these delightful stuffed mushrooms!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This ensures that your stuffed mushrooms will bake evenly and become perfectly golden brown.
2. Prepare the Mushrooms:
Gently clean the mushrooms with a damp cloth to remove any dirt. Carefully remove the stems from the mushrooms and finely chop them. Set the chopped stems aside for the filling.
3. Sauté the Filling:
In a skillet, heat 2 tablespoons of olive oil over medium heat. Add in the diced onions and minced garlic, cooking until they become soft and fragrant (about 3-4 minutes). This will form a flavorful base for your filling!
4. Mix in the Rest of the Filling:
Next, add the chopped mushroom stems, sun-dried tomatoes, and chopped spinach to the skillet. Stir occasionally until the spinach wilts and everything is heated through, about 5 minutes. Then, remove the skillet from heat.
5. Combine with Cheese:
Add the softened cream cheese and grated Parmesan cheese to the mixture, along with salt and pepper to taste. Stir everything together until it’s well combined and creamy.
6. Stuff the Mushrooms:
Take each mushroom cap and fill it generously with the delicious filling mixture. Place each stuffed mushroom on a lined or greased baking sheet.
7. Top with Breadcrumbs:
In a small bowl, mix the remaining breadcrumbs with 1 tablespoon of olive oil until crumbly. Sprinkle this breadcrumb mixture on top of each stuffed mushroom for a lovely crunchy topping.
8. Bake Them:
Pop the baking sheet in the oven and bake for 20-25 minutes, or until the mushrooms are tender and the tops are golden brown. Your kitchen will smell amazing!
9. Garnish and Serve:
Remove the mushrooms from the oven and let them cool slightly. Garnish with chopped fresh parsley before serving. Enjoy your warm, delicious stuffed mushrooms!
Can I Use Different Types of Mushrooms?
Absolutely! While cremini and white button mushrooms are commonly used, you can also try portobello mushrooms for a larger bite or shiitake mushrooms for a unique flavor profile. Just ensure they are sturdy enough to hold the filling.
Can I Make This Recipe Vegan?
Yes! Simply substitute the cream cheese with a vegan cream cheese alternative and replace the Parmesan with nutritional yeast for a cheesy flavor without dairy. Check the breadcrumbs to ensure they are also vegan-friendly.
How Do I Store Leftover Stuffed Mushrooms?
Store any leftover stuffed mushrooms in an airtight container in the fridge for up to 3 days. To reheat, place them in the oven at 350°F (175°C) for about 10-15 minutes until warmed through.
Can I Freeze Stuffed Mushrooms?
Yes, you can freeze them before baking! Prepare the stuffed mushrooms, place them on a baking sheet to freeze individually, then transfer them to a freezer-safe container. They can be baked directly from frozen; just add a few extra minutes to the baking time.