These stuffed mushrooms are tiny bursts of flavor! Filled with cream cheese, garlic, and herbs, they make a perfect little bite for any occasion. Yum!
They disappear fast at parties, and honestly, I can’t blame anyone! I sometimes make extra just for myself—snack attack! Who can resist a good stuffed mushroom? 😄
Key Ingredients & Substitutions
Mushrooms: I prefer cremini for their rich flavor, but white mushrooms work well too. If you’re after a meatier texture, try portobello mushrooms. Just remember to adjust the cooking time for larger caps!
Sun-Dried Tomatoes: These add a nice tangy taste, but if you don’t have them, roast fresh tomatoes and chop them up, or use sweet bell peppers for a different kick.
Cream Cheese: This gives that wonderful creamy texture. For a lighter option, you can swap it with Greek yogurt or ricotta cheese, though the flavor will change slightly.
Breadcrumbs: I love using panko for extra crunch, but regular breadcrumbs are fine too. You can also make it gluten-free by using almond flour or crushed gluten-free crackers.
How Can I Prevent Mushrooms from Getting Soggy?
The key to keeping stuffed mushrooms from becoming soggy is twofold: First, ensure your mushroom caps are dried properly after washing. Second, baking them in a hot oven allows excess moisture to evaporate quickly.
- Gently clean mushrooms with a damp cloth—avoid soaking them.
- Cook your filling until most moisture has evaporated before stuffing them.
- Don’t overcrowd the mushrooms on the baking sheet; give them space for air to circulate.
Delicious Stuffed Mushrooms
Ingredients You’ll Need:
For The Stuffing:
- 16 large cremini or white mushrooms, stems removed and finely chopped
- 2 tablespoons olive oil, divided
- 1/4 cup onion, finely chopped
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, finely chopped
- 1/2 cup cream cheese, softened
- 1/4 cup grated Parmesan cheese
- 1/4 cup breadcrumbs (preferably panko)
- 2 tablespoons fresh parsley, chopped (plus extra for garnish)
- 1 teaspoon dried Italian seasoning
- Salt and freshly ground black pepper, to taste
Time Needed:
To make these scrumptious stuffed mushrooms, you’ll need about 15 minutes for preparation and 20-25 minutes for baking. So, in about 40-45 minutes, you’ll have a delightful dish ready to serve at your gathering or enjoy as a snack!
Step-by-Step Instructions:
1. Preheat and Prepare:
First, preheat your oven to 375°F (190°C). While that’s heating up, grab a baking sheet and line it with parchment paper or give it a light spray with cooking oil to prevent sticking.
2. Clean Your Mushrooms:
Use a damp paper towel to gently wipe each mushroom clean. Carefully remove the stems and set the mushroom caps aside. Finely chop those stems – we’ll use them in the stuffing!
3. Sauté the Filling:
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped mushroom stems and chopped onion. Sauté them for about 4-5 minutes until they are softened.
4. Add Flavor:
Now, it’s time to add some flavor! Toss in the minced garlic and sun-dried tomatoes into the skillet, cooking everything together for another 2 minutes until fragrant.
5. Mix in the Cheesy Goodness:
Remove the skillet from heat and let the mixture cool slightly. Once it’s cooled, stir in the softened cream cheese, Parmesan cheese, dried Italian seasoning, a pinch of salt, and some freshly cracked black pepper until everything is well combined.
6. Stuff Those Caps:
Using a spoon, fill each mushroom cap with your delicious stuffing mixture, mounding it just slightly over the top. Don’t worry if a little spills – it will crisp up beautifully!
7. Add Crunch:
In a small bowl, mix the remaining 1 tablespoon of olive oil with the breadcrumbs. Then sprinkle this crunchy mixture evenly over all the stuffed mushrooms.
8. Bake to Perfection:
Place your stuffed mushrooms on the prepared baking sheet and pop them in the preheated oven. Bake for about 20-25 minutes, or until the mushrooms are tender and the tops are golden brown and crispy.
9. Serve and Enjoy:
Once baked, take them out of the oven, sprinkle with extra chopped parsley, and serve warm. Enjoy these flavorful bites with friends, family, or just as a lovely snack for yourself!
Happy cooking—these stuffed mushrooms are sure to be a hit!
Can I Use Different Types of Cheese?
Absolutely! While Parmesan adds a nice flavor, you can substitute it with other cheeses like feta for a tangy taste or mozzarella for a gooey texture. Just keep in mind the melting point and flavor profile that will complement the other ingredients.
Can I Make These Stuffed Mushrooms Vegetarian?
Yes, this recipe is already vegetarian! The filling is packed with vegetables and cream cheese, making it a delightful option for vegetarians. Just double-check the ingredients to ensure they’re suitable for your dietary needs.
How Do I Store Leftover Stuffed Mushrooms?
Store any leftovers in an airtight container in the fridge for up to 3 days. To enjoy them again, simply reheat in the oven at 350°F (175°C) until warmed through, about 10-15 minutes for the best texture.
Can I Prepare Stuffed Mushrooms in Advance?
Yes! You can assemble the stuffed mushrooms a few hours ahead of time and keep them covered in the fridge until you’re ready to bake. Just add a few extra minutes to the baking time if they go into the oven cold.
