Featured in our Holiday 2024 Food + Entertaining article, Simply Entertaining, these stuffed mushrooms are a staple appetizer: They not only up the fancy factor, but they’re oh so easy to make. If you’re serving a large crowd, I suggest doubling the recipe—these mushrooms are usually the first thing to go.
Stuffed Mushrooms
Course: AppetizersServings
8
Ingredients
1 ½ pounds baby mushrooms, rinsed
2 tablespoons unsalted butter
2 cloves garlic, finely chopped
¼ cup bread crumbs
Kosher salt and freshly ground black pepper
¼ cup finely grated Parmesan, plus more for topping
4 ounces cream cheese, softened
2 tablespoons chopped fresh parsley, plus more for serving
1 tablespoon chopped fresh thyme
Directions
- Preheat oven to 400 degrees. Grease a baking sheet with cooking spray. Remove stems from mushrooms and finely chop. Arrange caps on prepared baking sheet.
- In a medium skillet over medium heat, melt butter. Add chopped mushrooms stems and cook, stirring frequently, until most of the moisture is evaporated, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more. Add bread crumbs and cook, stirring frequently, until slightly toasted, about 3 minutes; season with salt and pepper. Let cool slightly.
- Transfer bread crumb mixture to a large bowl. Add Parmesan, cream cheese, parsley and thyme; season with salt and pepper and stir to combine. Fill mushroom caps with filling and sprinkle with more Parmesan.
- Bake stuffed mushrooms until soft-ened and the tops are golden, about 20 minutes.
- Transfer stuffed mushrooms to a serving dish. Top with parsley.
Notes
- Recipe from Makinze Gore, Delish
- Make Ahead: Unbaked stuffed mushrooms can be stored in the freezer for up to 3 months. Freeze them in a flat layer, then transfer to a resealable freezer-safe bag for easy storage. When you’re ready for them, bake them frozen, but make sure to add a bit of cooking time.
