Description
These stuffed mushrooms are a festive appetizer featuring tender mushroom caps filled with a creamy, cheesy mixture enhanced with fresh herbs and a crispy breadcrumb topping. They’re easy to prepare and sure to be a hit at any holiday gathering.
Ingredients
Units
Scale
- 16 ounces (about 24) cremini or white button mushrooms
- 2 tablespoons olive oil, divided
- 1/4 cup finely chopped onion
- 3 cloves garlic, minced
- 4 ounces cream cheese, softened
- 1/4 cup grated Parmesan cheese
- 1 teaspoon fresh thyme leaves
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/4 cup panko breadcrumbs
- 1 tablespoon unsalted butter, melted
- 1 tablespoon finely chopped fresh parsley (for garnish)
Instructions
- Prepare the Mushrooms:
- Preheat the oven to 400°F (200°C).
- Gently clean the mushrooms with a damp paper towel to remove any dirt.
- Remove the stems and finely chop them; set aside.
- Place the mushroom caps, cavity side up, on a baking sheet lined with parchment paper.
- Make the Filling:
- Heat 1 tablespoon of olive oil in a skillet over medium heat.
- Add the chopped mushroom stems and onion; sauté until softened, about 5 minutes.
- Add the minced garlic and cook for an additional 30 seconds until fragrant.
- Remove from heat and let the mixture cool slightly.
- In a bowl, combine the sautéed mixture with cream cheese, Parmesan cheese, fresh thyme, salt, and black pepper. Mix until well incorporated.
- Stuff the Mushrooms:
- Spoon the filling into each mushroom cap, mounding it slightly.
- Prepare the Topping:
- In a small bowl, mix the panko breadcrumbs with melted butter until the crumbs are evenly coated.
- Sprinkle the breadcrumb mixture over the stuffed mushrooms.
- Bake:
- Drizzle the remaining 1 tablespoon of olive oil over the mushrooms.
- Bake in the preheated oven for 15-20 minutes, until the mushrooms are tender and the tops are golden brown.
- Serve:
- Garnish with freshly chopped parsley.
- Serve warm.
Notes
- For added flavor, consider mixing finely chopped cooked bacon or sautéed spinach into the filling.
- These mushrooms can be assembled a few hours in advance and baked just before serving.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a 350°F (175°C) oven until warmed through.