📝 About This Recipe
Elevate your next gathering with these savory, bite-sized delights that marry the earthiness of cremini mushrooms with a luxurious herb-infused cheese filling. Each cap is stuffed with a vibrant blend of sharp Parmesan, creamy cream cheese, and toasted golden breadcrumbs, creating a perfect contrast of textures. These vegetarian starters are a perennial favorite, offering a sophisticated burst of umami that makes them disappear from the platter in minutes.
🥗 Ingredients
The Mushrooms
- 20-24 pieces Cremini (Baby Bella) Mushrooms (medium-sized, cleaned with a damp cloth)
- 2 tablespoons Extra Virgin Olive Oil (for brushing the caps)
The Filling
- 8 ounces Cream Cheese (softened to room temperature)
- 1/2 cup Parmesan Cheese (freshly grated)
- 3 cloves Garlic (minced very fine)
- 1 small Shallot (finely minced)
- 1/4 cup Fresh Parsley (finely chopped)
- 1 teaspoon Fresh Thyme (leaves only, chopped)
- 1/4 teaspoon Smoked Paprika (for a subtle depth)
- 1/2 teaspoon Kosher Salt (or to taste)
- 1/4 teaspoon Black Pepper (freshly cracked)
The Topping
- 1/3 cup Panko Breadcrumbs (for crunch)
- 1 tablespoon Unsalted Butter (melted)
- 1 tablespoon Chives (finely snipped for garnish)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper or a silicone baking mat to prevent sticking.
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2
Gently clean the mushrooms using a damp paper towel to remove any grit. Avoid soaking them in water, as mushrooms act like sponges and will become soggy.
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3
Carefully remove the stems from the mushroom caps. Set the caps aside on a plate and finely mince about half of the stems to use in the filling; discard the remaining stems or save for a vegetable stock.
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4
In a small skillet over medium heat, sauté the minced mushroom stems and shallots in a teaspoon of olive oil for 4-5 minutes until softened and the moisture has evaporated.
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5
Add the minced garlic to the skillet and cook for just 60 seconds until fragrant, then remove from heat and let cool slightly.
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6
In a medium mixing bowl, combine the softened cream cheese, grated Parmesan, sautéed stem mixture, parsley, thyme, smoked paprika, salt, and pepper. Fold together until smooth and well-incorporated.
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7
Lightly brush the exterior of each mushroom cap with olive oil. This helps them roast beautifully and prevents them from shriveling.
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8
Using a small spoon or a piping bag, generously fill each mushroom cap with the cheese mixture, slightly mounding it over the top.
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9
In a small bowl, toss the Panko breadcrumbs with the melted butter. Press the top of each stuffed mushroom into the breadcrumbs to create an even coating.
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10
Arrange the mushrooms on the prepared baking sheet, leaving about an inch of space between each one.
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11
Bake for 20-22 minutes, or until the mushroom caps are tender and the stuffing is heated through with a golden-brown, crispy top.
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12
Remove from the oven and let them rest for 5 minutes. This allows the filling to set so it doesn't run when bitten into.
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13
Garnish with freshly snipped chives and serve warm on a decorative platter.
💡 Chef's Tips
Always use room temperature cream cheese to ensure a silky, lump-free filling. For an extra kick, add a pinch of cayenne pepper or a teaspoon of lemon zest to the filling mixture. If your mushrooms are releasing too much liquid, pre-roast the empty caps for 5 minutes before stuffing. You can prepare the filling and stuff the mushrooms up to 24 hours in advance; just add the breadcrumbs right before baking. Choose mushrooms that are similar in size to ensure they all cook at the same rate.
🍽️ Serving Suggestions
Pair with a crisp, chilled Sauvignon Blanc or a dry Prosecco to cut through the richness of the cheese. Serve alongside a bright arugula salad with a lemon vinaigrette. Arrange on a platter with a balsamic glaze drizzle for a gourmet visual touch. Include as part of a Mediterranean-style tapas spread with olives and roasted peppers. Offer a small bowl of marinara sauce on the side for those who enjoy a 'pizza-style' dipping experience.