Stuffed mushrooms are a staple on our holiday menu: they not only up the fancy factor, but they’re oh so easy to make. Ready in under an hour, these cheesy stuffed mushrooms are the perfect last-minute app we can always rely on. To create them, we stuffed baby bella mushrooms with herby breadcrumbs and two types of cheese. These shrooms are the definition of tiny but mighty: cheesy, garlicky flavor is packed into every bite of this popp-able, bite-sized app. If you’re serving a large crowd, we suggest doubling the recipe—these mushrooms are usually the first thing to go.
Ingredients
- Olive oil, for pan
- 1 1/2 lb. baby mushrooms
- 2 tbsp. butter
- 2 cloves garlic, minced
- 1/4 c. breadcrumbs
- Himalayan salt
- Freshly ground black pepper
- 1/4 c. freshly grated parmesan, plus more for topping
- 4 oz. cream cheese, softened
- 2 tbsp. freshly chopped parsley, plus more for garnish
- 1 tbsp. freshly chopped thyme
Directions
-
- Preheat oven to 400°. Grease a baking sheet with olive oil. Remove stems from mushrooms and finely chop stems. Place mushroom caps on baking sheet.
- In a medium skillet over medium heat, melt butter. Add chopped mushrooms stems and cook until most of the moisture is out, 5 minutes. Add garlic and cook until fragrant, 1 minute then add breadcrumbs and let toast slightly, 3 minutes. Season with salt and pepper. Remove from heat and let cool slightly.
- In a large bowl mix together mushroom stem mixture, Parmesan, cream cheese, parsley, and thyme. Season with salt and pepper. Fill mushroom caps with filling and sprinkle with more parmesan.
- Bake until mushrooms are soft and the tops are golden, 20 minutes.
- Garnish with parsley to serve.
Leave A Comment