Description
These Stuffed Mushrooms are a perfect appetizer, featuring cremini mushrooms filled with a creamy blend of cream cheese, Parmesan, fresh herbs, and seasoned with garlic and shallots. Topped with buttery, crispy panko breadcrumbs, they offer a delicious low-carb, vegetarian treat ideal for parties or make-ahead holiday meals like Thanksgiving.
Ingredients
Stuffed Mushrooms
- 20 whole cremini mushrooms
- 4 tablespoons unsalted butter, divided
- 1 small shallot, minced (about 2-3 tablespoons)
- 1 large garlic clove, minced
- 6 ounces cream cheese, room temperature
- ¼ cup freshly grated Parmesan cheese
- ¼ teaspoon sea salt
- ¼ teaspoon freshly cracked black pepper
- ½ teaspoon onion powder
- ¼ teaspoon cayenne pepper
- 3 tablespoons minced fresh flat leaf parsley, plus more for garnish
- ½ cup panko breadcrumbs
Instructions
- Prepare the Oven and Mushrooms: Preheat the oven to 350°F (175°C) and position a rack in the center. Place a cooling rack inside a rimmed sheet pan to allow air circulation and even baking. Carefully destem the mushrooms, trimming off any rough ends from the stems, then mince the stems finely for the filling.
- Cook Shallot, Garlic, and Mushroom Stems: In a large skillet, melt 2 tablespoons of butter over medium heat. Once sizzling, add the minced shallot, garlic, and mushroom stems. Cook together until softened and fragrant, about 4 minutes, making sure to stir occasionally to prevent burning. Transfer this cooked mixture to a medium bowl.
- Make the Filling: To the cooked shallot and mushroom mixture, add the cream cheese, grated Parmesan, sea salt, black pepper, onion powder, cayenne pepper, and 3 tablespoons minced parsley. Stir all ingredients until well combined and creamy. Chill this mixture in the refrigerator for 30 minutes to firm up the filling and meld the flavors.
- Stuff the Mushrooms: Evenly divide the chilled filling among the mushroom caps, pressing gently to fill each cap completely. Arrange the stuffed mushrooms on the prepared cooling rack set inside the sheet pan to catch drippings and ensure crisp bottoms.
- Prepare Panko Topping: Melt the remaining 2 tablespoons of butter in a microwave-safe bowl by heating it for about 45 seconds. Stir the panko breadcrumbs into the melted butter until thoroughly coated. Dip the stuffing side of each mushroom into the buttery panko mixture, pressing lightly to adhere the crumbs on top of the filling. Return the coated mushrooms to the cooling rack.
- Bake the Stuffed Mushrooms: Place the sheet pan with the stuffed and topped mushrooms in the oven and bake for 25 minutes, or until the mushrooms are tender and the panko topping turns golden brown and crispy.
- Garnish and Serve: Once baked, sprinkle the mushrooms with additional minced flat leaf parsley for a fresh finish. Serve them warm as a delicious appetizer or side.
Notes
- The filling can be made ahead and refrigerated for up to 24 hours to save prep time on the day of serving.
- Use cremini mushrooms as they are firm and hold stuffing well, but white button mushrooms can be substituted.
- If you prefer a spicier kick, increase the cayenne pepper slightly or add a pinch of smoked paprika for depth.
- For a gluten-free option, substitute panko breadcrumbs with gluten-free breadcrumbs.
- Ensure cream cheese is at room temperature for smooth mixing and better texture.
- Prep Time: 50 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
