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Stuffed Mushrooms

Stuffed mushrooms feature large, earthy caps filled with a creamy, herb-infused mixture of chopped mushroom stems and cheese, baked until bubbling and golden. The dish combines tender mushroom textures with crispy toppings, creating a cozy yet elegant appetizer or main course. Its forgiving nature makes it adaptable for various dietary needs and flavor twists.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: European
Calories: 150
Ingredients Equipment Method

Ingredients
  

  • 8 large mushroom caps preferably portobellos or big creminis
  • 2 tablespoons olive oil for sautéing
  • 2 cloves garlic minced
  • 1/4 cup chopped mushroom stems finely chopped
  • 4 oz cream cheese softened
  • 1 tablespoon lemon juice freshly squeezed
  • 1/4 cup breadcrumbs for topping, optional
  • to taste salt and pepper adjust to preference
  • 2 tablespoons fresh parsley chopped, for garnish

Equipment

  • Baking sheet
  • Sauté pan
  • Spoon or small scoop

Method
 

  1. Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper to prevent sticking.
  2. Gently clean the mushroom caps with a damp cloth. Carefully remove the stems and chop them finely to use in the filling.
  3. Heat olive oil in a sauté pan over medium heat. Add the minced garlic and chopped mushroom stems, cooking until fragrant and slightly softened, about 3 minutes. This develops their earthy aroma and flavor.
  4. In a mixing bowl, combine the sautéed stems and garlic with softened cream cheese, lemon juice, salt, and pepper. Mix until smooth and well integrated, adjusting seasoning as needed.
  5. Using a small spoon or scoop, fill each mushroom cap generously with the prepared mixture. Press lightly to pack the filling into each cap.
  6. Place the stuffed mushroom caps on the prepared baking sheet. Sprinkle breadcrumbs or crushed nuts on top if you like a crunchy topping.
  7. Bake in the preheated oven for 15-20 minutes, until the mushrooms are tender, the filling is bubbling, and the tops are golden brown.
  8. Remove from the oven and let rest for 5 minutes. Garnish with chopped parsley for a fresh, vibrant touch.
  9. Serve warm, enjoying the tender mushroom caps contrasted with creamy, flavorful filling and crispy topping. These are perfect as an appetizer or a cozy main.