Description

These stuffed mushrooms with garlic and herbs are a crowd-pleasing appetizer that’s easy to make yet full of gourmet flavor. Tender mushroom caps are filled with a savory mixture of garlic, herbs, breadcrumbs, and creamy cheese, then baked until golden and aromatic. They’re perfect for holidays, dinner parties, or any time you want to serve something delicious and elegant without spending hours in the kitchen.

Ingredients

Scale

20 large white or cremini mushrooms
2 tablespoons olive oil
Salt and black pepper, to taste

Filling:

2 tablespoons olive oil (plus more for brushing)
4 garlic cloves, finely minced
1 small onion, finely chopped
1 cup fresh breadcrumbs (or panko for extra crunch)
½ cup grated Parmesan cheese
3 tablespoons cream cheese, softened
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh thyme (or 1 teaspoon dried)
1 tablespoon chopped fresh rosemary (or 1 teaspoon dried)
Salt and black pepper, to taste

Optional Garnish:

Extra chopped herbs
Grated Parmesan or a drizzle of olive oil before serving

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Instructions

Prepare the mushrooms: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. Clean the mushrooms with a damp paper towel and gently remove the stems. Set stems aside for the filling.
Season the caps: Arrange mushroom caps on the baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. This step enhances flavor and helps them roast evenly.
Make the filling: Finely chop the mushroom stems. Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the stems, onion, and garlic, and sauté for 4–5 minutes until fragrant and softened.
Add the dry ingredients: Stir in breadcrumbs and cook for 2 minutes, allowing them to toast slightly and absorb moisture. Remove from heat and let cool slightly.
Combine with cheeses and herbs: Mix in Parmesan, cream cheese, parsley, thyme, and rosemary. Stir until creamy and well combined. Adjust seasoning with salt and pepper.
Stuff the mushrooms: Spoon or pipe the filling into each mushroom cap, pressing gently to pack it in. Mound slightly for a rounded top.
Bake: Drizzle a bit of olive oil over the tops and bake for 18–22 minutes, or until golden and tender.
Serve: Garnish with fresh herbs or extra Parmesan and serve warm.

Notes

Choose firm, large mushrooms for easier filling and better presentation.
For extra crunch, sprinkle panko on top before baking.
Make ahead by assembling and refrigerating up to 24 hours before baking.
To freeze, arrange unbaked stuffed mushrooms on a tray, freeze until solid, then store in a freezer-safe container for up to 2 months.
Add variations like spinach, chopped sun-dried tomatoes, or nuts to personalize the flavor.

Prep Time: 20 minutes
Cook Time: 20 minutes