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Stuffed Mushroom Caps

Stuffed mushrooms are a classic, crowd-pleasing appetizer that never fails to impress. With tender mushroom caps filled with a creamy, garlicky breadcrumb mixture and topped with Parmesan cheese, they’re a savory bite-sized delight. Whether you opt for button, cremini, or baby bella mushrooms, this recipe ensures rich, cheesy perfection in every bite.

Ingredients (for 12 servings):

• 12 medium mushrooms of your choice (button, cremini, or baby bella), stems removed
• 3 oz cream cheese, softened
• ¼ cup breadcrumbs
• 2 garlic cloves, minced
• ¼ cup grated Parmesan cheese, plus extra for topping
• 1 tbsp fresh parsley, chopped (optional)
• 1 tbsp olive oil
• ½ tsp salt
• ¼ tsp black pepper
• Olive oil or cooking spray (for greasing the baking sheet)

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a baking sheet lightly with olive oil or cooking spray.
2. Clean the mushrooms gently with a damp cloth, and remove the stems. Set the caps aside and finely chop the stems.
3. In a medium bowl, mix the cream cheese, breadcrumbs, minced garlic, chopped mushroom stems, Parmesan cheese, parsley (if using), olive oil, salt, and pepper until well combined.
4. Spoon the filling into the mushroom caps, mounding it slightly. Place the stuffed mushrooms on the prepared baking sheet.
5. Sprinkle a little extra Parmesan cheese on top of each stuffed mushroom for a golden, cheesy finish.
6. Bake the mushrooms for 18-20 min., or until the tops are golden brown and the mushrooms are tender.
7. Transfer the stuffed mushroom caps to a serving plate and enjoy them warm as a flavorful appetizer or side dish.