📝 About This Recipe
These bite-sized treasures are the ultimate crowd-pleaser, featuring earthy Cremini mushrooms filled with a luxurious blend of herbed cream cheese, toasted breadcrumbs, and sharp Parmesan. Originating as a classic of Italian-American steakhouse fare, this version elevates the humble fungus into a sophisticated snack that balances a crunchy golden crust with a melt-in-your-mouth savory center. Perfectly seasoned with fresh aromatics and a hint of lemon zest, they offer a burst of umami in every single bite.
🥗 Ingredients
The Mushrooms
- 24 large pieces Cremini (Baby Bella) Mushrooms (wiped clean, stems removed and reserved)
- 2 tablespoons Extra Virgin Olive Oil (for drizzling)
The Filling
- 24 pieces Reserved Mushroom Stems (finely minced)
- 3 tablespoons Unsalted Butter (divided)
- 3 cloves Garlic (minced)
- 1 small Shallot (finely diced)
- 4 ounces Cream Cheese (softened to room temperature)
- 1/2 cup Panko Breadcrumbs (for texture)
- 1/2 cup Grated Parmesan Cheese (freshly grated)
- 2 tablespoons Fresh Parsley (finely chopped)
- 1 teaspoon Fresh Thyme (leaves only)
- 1/2 teaspoon Lemon Zest (finely grated)
- 1/4 teaspoon Red Pepper Flakes (optional for subtle heat)
- 1/2 teaspoon Kosher Salt (or to taste)
- 1/4 teaspoon Black Pepper (freshly cracked)
👨🍳 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 for easy cleanup.
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2
Clean the mushrooms using a damp paper towel to wipe away any grit. Gently pop the stems out of the caps. Set the caps aside and finely mince the stems.
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3
Place the mushroom caps in a large bowl and toss gently with 1 tablespoon of olive oil and a pinch of salt. Arrange them hollow-side up on the prepared baking sheet.
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4
In a medium skillet, melt 1 tablespoon of butter over medium heat. Add the panko breadcrumbs and toast, stirring constantly, for 2-3 minutes until they are golden brown and fragrant. Transfer to a small bowl.
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5
In the same skillet, melt the remaining 2 tablespoons of butter. Add the minced mushroom stems and shallots. Sauté for 5-6 minutes until the moisture has evaporated and the stems are browned.
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6
Stir in the minced garlic and red pepper flakes. Cook for just 1 minute until the garlic is fragrant, being careful not to burn it.
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7
Remove the skillet from the heat and let the mixture cool slightly for 5 minutes.
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8
In a medium mixing bowl, combine the softened cream cheese, the sautéed mushroom stem mixture, half of the toasted panko, half of the Parmesan cheese, parsley, thyme, lemon zest, salt, and pepper.
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9
Fold the ingredients together with a spatula until a creamy, uniform paste forms. Taste and adjust seasoning if necessary.
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10
Using a small spoon or a piping bag, generously fill each mushroom cap with the cream cheese mixture, mounding it slightly at the top.
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11
In a small dish, mix the remaining panko and Parmesan. Press the top of each stuffed mushroom into this mixture to create a crunchy topping.
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12
Bake in the center of the oven for 20-25 minutes. The mushrooms should be tender and the tops should be a deep golden brown.
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13
Remove from the oven and let them rest for 5 minutes. This allows the filling to set so you don't lose that delicious center when you take a bite.
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14
Garnish with an extra sprinkle of fresh parsley and serve warm while the cheese is still gooey.
💡 Chef's Tips
Avoid washing mushrooms under running water; they act like sponges and will become soggy. Wiping with a damp cloth is best. Ensure the cream cheese is truly at room temperature to avoid lumps in your filling. For an extra layer of flavor, add a teaspoon of Worcestershire sauce or white wine to the sautéing mushroom stems. If the mushrooms release too much liquid during baking, carefully drain the pan halfway through to keep the bottoms from getting mushy. You can assemble these up to 24 hours in advance; just cover and refrigerate, then bake when ready to serve.
🍽️ Serving Suggestions
Pair with a crisp, chilled Sauvignon Blanc or a light Pinot Grigio to cut through the richness of the cheese. Serve alongside a vibrant arugula salad with a lemon-truffle vinaigrette for a light lunch. These make an excellent side dish for a grilled ribeye steak or herb-roasted chicken. Offer a balsamic glaze drizzle on the side for guests who enjoy a sweet and tangy contrast. Arrange on a slate platter with fresh rosemary sprigs for an elegant appetizer presentation.