Savory Stuffed Mushrooms with Garlic & Herbs

Discover the perfect appetizer with our savory stuffed mushrooms, filled with garlic and herbs. A delightful treat for any occasion that will impress your guests!

There’s an undeniable magic to stuffed mushrooms. These humble fungi transform into elegant, flavor-packed bites that feel both special and deeply comforting. They are the perfect culinary chameleons, fitting in seamlessly as a sophisticated appetizer at a dinner party, a satisfying component of a tapas spread, or even a delightful side dish alongside grilled meats or a hearty salad. This recipe celebrates a classic and beloved combination: earthy mushroom caps filled to the brim with a creamy, intensely savory mixture of cheeses, pungent garlic, and fresh, vibrant herbs, all baked to golden, bubbly perfection.

The foundation of this dish is, of course, the mushrooms. We’re using Cremini mushrooms, often labelled as Baby Bellas. Their slightly deeper, earthier flavor compared to standard white button mushrooms provides a robust base that stands up beautifully to the rich filling. Furthermore, their caps are generally firmer and boast a pleasing rounded shape, ideal for holding a generous amount of stuffing. When selecting your mushrooms, aim for specimens that are roughly similar in size – around 1.5 to 2 inches across is perfect – feel firm to the touch, and are free from soft spots or significant blemhttps://www.animalkingdom.inkishes.

While the mushroom provides the vessel, the soul of this recipe resides in its filling. It’s a carefully balanced blend designed to create a symphony of textures and tastes. We begin by maximizing flavor, utilizing the often-discarded mushroom stems. Finely chopped and sautéed with fragrant garlic and delicate shallots, the stems release their moisture and concentrate their umami essence, adding an extra layer of mushroomy depth to the stuffing itself. This simple step elevates the dish from good to truly exceptional.https://www.animalkingdom.ink/

Cream cheese forms the luscious backbone of the filling, lending its characteristic tang and smooth, melt-in-your-mouth texture that binds all the elements together. For cheesy complexity and that essential salty kick, we turn to Parmesan cheese – its sharp, nutty profile is indispensable. A portion is mixed into the filling, while the rest is reserved for sprinkling on top, ensuring a beautifully browned and slightly crispy crust. To introduce textural contrast and prevent the filling from becoming overly dense, Panko breadcrumbs are incorporated. Their light, airy structure provides a delightful subtle crunch that complements the creamy cheese and tender mushroom. Finally, a generous handful of fresh parsley infuses the mixture with clean, grassy notes, while a hint of thyme (optional, but recommended) adds a warm, aromatic complexity.

Preparing these Savory Stuffed Mushrooms is a gratifying process. It involves simple techniques – sautéing, mixing, stuffing, and baking – yet yields results that look and taste impressively gourmet. They are wonderfully adaptable; feel free to add a pinch of red pepper flakes for warmth or even some finely crumbled cooked bacon or sausage for extra indulgence.

Yields: Approximately 12-15 stuffed mushrooms (depending on size)
Prep time: 30 minutes
Cook time: 20-25 minutes

Ingredients:

• For the Mushrooms:
  • 1 lb Cremini (Baby Bella) mushrooms (about 12-15 medium-large), similar in size
  • 1 tablespoon olive oil
• For the Savory Filling:
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1 large shallot, finely minced (about 3-4 tablespoons)
  • 4-5 cloves garlic, finely minced
  • Reserved mushroom stems, finely chopped
  • ¼ teaspoon salt (for sautéing), plus more to taste for the filling
  • ⅛ teaspoon black pepper (for sautéing), plus more to taste for the filling
  • 4 ounces (½ block) full-fat cream cheese, softened to room temperature
  • ⅔ cup finely grated Parmesan cheese, divided
  • ½ cup Panko breadcrumbs (preferred for texture)
  • ⅓ cup fresh flat-leaf parsley, finely chopped
  • 1 teaspoon fresh thyme leaves, chopped (optional, or use ½ tsp dried thyme)
  • Optional: Pinch of red pepper flakes

Equipment:

• Baking sheet
• Parchment paper or silicone baking mat (optional, for easy cleanup)
• Large skillet
• Medium mixing bowl
• Small spoon or cookie scoop

Instructions:

1. Preheat and Prepare: Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper or a silicone mat if desired.
2. Prep the Mushrooms: Clean the mushrooms gently by wiping them with a damp paper towel (avoid rinsing, as they absorb water). Carefully twist or snap off the stems from the caps. Set the caps aside on the prepared baking sheet, cavity-side up. Take the reserved stems and chop them finely.
3. Sauté the Base: Heat 1 tablespoon of olive oil and the butter in a large skillet over medium heat. Add the minced shallot and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for another minute until fragrant, being careful not to let it brown too much.
4. Cook the Stems: Add the finely chopped mushroom stems to the skillet. Season with ¼ teaspoon salt and ⅛ teaspoon black pepper. Continue to cook, stirring occasionally, until the stems have released their liquid and it has mostly evaporated, and the stems are tender and lightly browned, about 6-8 minutes. Remove the skillet from the heat and allow the mixture to cool for 5-10 minutes.
5. Mix the Filling: In a medium bowl, combine the softened cream cheese, about ½ cup of the grated Parmesan cheese (reserving the rest for topping), the Panko breadcrumbs, chopped parsley, and optional thyme and red pepper flakes.
6. Combine and Season: Add the slightly cooled mushroom stem mixture from the skillet to the bowl with the cheese mixture. Stir everything together thoroughly until well combined. Taste the filling and adjust seasoning with additional salt and pepper if needed. It should be robustly flavored.
7. Stuff the Mushrooms: Using a small spoon or a small cookie scoop, generously fill each mushroom cap with the savory mixture. Mound the filling slightly above the rim of the cap. Arrange the filled mushrooms on the prepared baking sheet, giving them a little space.
8. Top and Bake: Lightly drizzle the tops of the filled mushrooms with the remaining 1 tablespoon of olive oil. Sprinkle the reserved Parmesan cheese evenly over the tops of the filling.
9. Bake: Place the baking sheet into the preheated oven. Bake for 20-25 minutes, or until the mushroom caps are tender (test with a fork or skewer), the filling is heated through, bubbling slightly, and the Parmesan topping is golden brown and melted.
10. Rest and Serve: Carefully remove the baking sheet from the oven. Let the stuffed mushrooms rest on the baking sheet for at least 5 minutes before serving, as the filling will be extremely hot. Garnish with a sprinkle of extra fresh parsley if desired. Serve warm and savor these delectable savory jewels.