Description
Classic stuffed mushrooms filled with a savory mixture of sautéed mushroom stems, shallots, garlic, cream cheese, and Parmesan, topped with buttery panko breadcrumbs and baked to golden perfection. This appetizer is perfect for gatherings or a delicious snack.
Ingredients
Scale
Mushrooms
- 20 whole cremini mushrooms
Filling
- 4 tablespoons unsalted butter, divided
- 1 small shallot, minced (about 2–3 tablespoons)
- 1 large garlic clove, minced
- 6 ounces cream cheese, room temperature
- ¼ cup freshly grated Parmesan cheese
- ¼ teaspoon sea salt
- ¼ teaspoon freshly cracked black pepper
- ½ teaspoon onion powder
- ¼ teaspoon cayenne pepper
- 3 tablespoons minced fresh flat leaf parsley, plus more for garnish
- ½ cup panko breadcrumbs
Instructions
- Preheat Oven: Preheat the oven to 350°F with a rack in the center position. Set a cooling rack inside a rimmed sheet pan for assembling and baking the mushrooms.
- Prepare Mushrooms: Carefully remove the stems from the mushrooms. Trim the rough ends of the stems and finely mince them to be used in the filling mixture.
- Sauté Aromatics and Stems: Melt 2 tablespoons of butter in a large skillet over medium heat. Once sizzling, add the minced shallot, garlic, and mushroom stems. Cook for about 4 minutes until the shallots and mushrooms soften. Transfer this mixture to a medium bowl.
- Mix Filling: Into the bowl with the cooked shallot mixture, stir in the cream cheese, Parmesan cheese, sea salt, black pepper, onion powder, cayenne pepper, and 3 tablespoons minced parsley until well combined. Chill this filling in the refrigerator for 30 minutes to firm up.
- Stuff Mushrooms: Distribute the chilled filling evenly into each mushroom cap. Place the stuffed mushrooms on the prepared sheet pan with the cooling rack.
- Prepare Panko Topping: In a microwave-safe bowl, melt the remaining 2 tablespoons of butter by heating for about 45 seconds. Stir the panko breadcrumbs into the melted butter until evenly coated.
- Coat Mushrooms: Dip the stuffing side of each filled mushroom into the buttery panko mixture, pressing gently to adhere the breadcrumbs to the filling. Return the coated mushrooms to the sheet pan.
- Bake: Bake the stuffed mushrooms for 25 minutes, or until the mushrooms are tender and the breadcrumb topping is golden brown.
- Garnish and Serve: Sprinkle the baked mushrooms with additional fresh parsley before serving. Serve warm for best flavor.
Notes
- Room temperature cream cheese ensures a smoother filling mixture.
- To save time, you can prepare the filling mixture a day ahead and chill overnight.
- For a spicier kick, increase the cayenne pepper slightly or add a pinch of crushed red pepper flakes.
- Panko breadcrumbs provide a crisp topping but can be substituted with regular breadcrumbs if needed.
- Use a cooling rack on the sheet pan to allow air circulation and even baking of the mushrooms.
- Prep Time: 50 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
