Save Savory mushroom caps filled with a herbed cheese and breadcrumb mixture, arranged in a ring for a stunning appetizer that's perfect for entertaining.
I first served this to guests at a family gathering and it was an instant hit, everyone asked for the recipe.
Ingredients
- Mushrooms: 18 large white or cremini mushroom caps, stems removed and reserved
- Filling: 3/4 cup (80 g) fresh breadcrumbs, 4 oz (115 g) cream cheese, softened, 1/2 cup (50 g) grated Parmesan cheese, 2 tablespoons fresh parsley, finely chopped, 2 cloves garlic, minced, 2 tablespoons extra-virgin olive oil, 1/2 teaspoon dried thyme, 1/2 teaspoon salt, 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.
Save Making these stuffed mushrooms brought the whole family around the table, enjoying the cooking process together.
Notes
For added flavor, mix in chopped sun-dried tomatoes or cooked spinach to the filling. Swap Parmesan for Gruyère or sharp cheddar for a different twist. Pair with a crisp white wine like Sauvignon Blanc.
Required Tools
Baking sheet or round ovenproof dish, mixing bowl, skillet, spoon or piping bag, sharp knife, cutting board.
Nutritional Information
Calories: 130, Total Fat: 8 g, Carbohydrates: 9 g, Protein: 6 g (per serving).
Save This recipe is quick to assemble and perfect for a tasty appetizer that impresses every time.
Recipe Questions & Answers
- → What mushrooms work best for these stuffed caps?
Large white or cremini mushrooms are ideal due to their size and mild flavor, which complements the filling well.
- → Can I prepare the filling ahead of time?
Yes, the filling can be made a few hours in advance and refrigerated, which helps the flavors meld together nicely.
- → How can I ensure the caps stay moist while baking?
Brushing the caps with olive oil before baking helps keep them moist and encourages a golden finish.
- → Are there alternative cheeses that can be used?
Gruyère or sharp cheddar can replace Parmesan for a different flavor profile without compromising texture.
- → What are good pairings for this dish?
A crisp white wine like Sauvignon Blanc complements the savory and creamy notes perfectly.
- → Can I add vegetables to the filling?
Yes, chopped sun-dried tomatoes or cooked spinach add flavor and texture variations to the filling.