Stuffed mushrooms are a tasty treat that everyone loves! These little bites are filled with a mix of cheesy goodness and herbs, making them full of flavor. Perfect for parties!
When I make these, they disappear fast. I mean, who can resist tender mushrooms packed with melty cheese? They’re just too good! I often serve them as a fun starter or snack.
Key Ingredients & Substitutions
Mushrooms: I love using cremini mushrooms for their rich flavor, but button mushrooms work well too. If you want a larger bite, portobello mushrooms can also be a fantastic option.
Cheeses: Cream cheese is great for a smooth texture, but you can use ricotta if you prefer. For a stronger flavor, consider adding feta or goat cheese. Grated cheese balances the filling nicely.
Sun-Dried Tomatoes: They add a punch of flavor! If you’re short on them, you could use roasted red peppers for a similar effect. Just chop them finely.
Breadcrumbs: Panko gives a light and crispy topping, but regular breadcrumbs also work if that’s what you have. You can even use crushed crackers for a fun twist!
What’s the Best Way to Clean and Prepare Mushrooms?
Cleaning mushrooms properly is key to keeping them tasty and fresh. Avoid soaking them in water as mushrooms are like sponges and can absorb moisture. Instead, use a damp paper towel to gently wipe away dirt.
- First, remove the stems gently for stuffing.
- Use a small knife to trim any tough bits.
- Be careful not to break the caps since they need to hold the filling.
After cleaning and prepping, brush the mushroom caps with olive oil before baking. This adds flavor and helps them crisp up nicely.
How to Make Stuffed Mushrooms?
Ingredients You’ll Need:
For the Mushroom Filling:
- 12 large cremini or button mushrooms
- 3 tbsp olive oil, divided
- 1/2 cup finely chopped onion
- 2 garlic cloves, minced
- 1/4 cup sun-dried tomatoes, finely chopped
- 1/2 cup cream cheese, softened
- 1/4 cup grated Parmesan cheese
- 1/4 cup shredded mozzarella cheese
- 1/4 cup breadcrumbs (preferably panko)
- 2 tbsp fresh parsley, chopped (plus extra for garnish)
- Salt and black pepper, to taste
- Lemon wedges, for serving
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and about 20 minutes to cook, making the total time around 30 minutes. Perfect for a quick yet impressive appetizer!
Step-by-Step Instructions:
1. Preheat Your Oven:
First off, preheat your oven to 375°F (190°C). This step is important to make sure your mushrooms cook evenly and get that lovely golden color.
2. Prepare the Mushrooms:
Gently clean the mushrooms using a damp paper towel to remove any dirt. Carefully remove the stems from the mushrooms and chop them finely. Set the mushroom caps aside for stuffing later.
3. Sauté the Filling:
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped mushroom stems and the chopped onion, sauté them until soft, about 5 minutes. When they’re nice and cooked, stir in the minced garlic and sun-dried tomatoes. Cook for another 1-2 minutes until everything smells delicious. Then, remove the skillet from the heat to let it cool slightly.
4. Make the Stuffing Mixture:
In a large bowl, combine the sautéed mixture with softened cream cheese, Parmesan cheese, mozzarella cheese, breadcrumbs, and chopped parsley. Sprinkle in salt and pepper to taste. Mix everything together until it’s well combined.
5. Stuff the Mushrooms:
Brush the mushroom caps with the remaining olive oil and place them upside down on a baking sheet. Now, it’s time to fill each cap with the cheesy filling you just made! Spoon the mixture generously into the caps, pressing down lightly to pack it in.
6. Bake to Perfection:
Pop the baking sheet in the preheated oven and let the mushrooms bake for about 18 to 22 minutes. They should be tender and the tops golden brown when they’re ready.
7. Final Touches:
Once baked, take them out of the oven and garnish with a sprinkle of extra chopped parsley. Serve your stuffed mushrooms warm, with lemon wedges on the side for a zesty squeeze before eating.
Enjoy your delicious stuffed mushrooms that are golden, crispy, creamy, and packed with flavor! Perfect for any occasion.
Can I Use Different Types of Cheese?
Absolutely! While cream cheese, Parmesan, and mozzarella create a delightful combination, feel free to swap in other cheeses like ricotta for creaminess or feta for a tangy kick. Just ensure the total cheese amount stays roughly the same!
What Can I Use Instead of Sun-Dried Tomatoes?
If you don’t have sun-dried tomatoes on hand, roasted red peppers are a tasty alternative. They add a similar depth of flavor. Just chop them finely and mix them in with the other filling ingredients.
Can I Make Stuffed Mushrooms in Advance?
Yes, you can prepare the filling and stuff the mushrooms a few hours in advance. Just cover them with plastic wrap and refrigerate until you’re ready to bake. If baking from cold, you might need to add a couple of extra minutes to the cooking time.
How Should I Store Leftover Stuffed Mushrooms?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply place them in the oven at 350°F (175°C) until warmed through, or use the microwave for a quicker option!