Stuffed Mushrooms 🍄
Stuffed Mushrooms is a crowd-pleasing appetizer, and when filled with a creamy blend of bread crumbs, fresh parsley, Pecorino Romano, garlic and cream cheese, they’re simply irresistible. This is my Italian spin on stuffed mushrooms and one of my favorite recipes. So easy and delicious for any holiday or party! This will be the first appetizer to disappear off the table! Let’s make it!
Using the stems of the mushrooms in a stuffed mushroom recipes is not only a great way to reduce waste, but it also adds a boost of flavor and texture to the dish. Just adds an extra layer of deliciousness!
I love using this UZMUG 100ml Olive Oil Spray Bottle! I always use it for this stuffed mushroom recipe to spray the top of each mushroom with olive oil, it is so much easier and less messy!
🗒 More Easy Recipes You May Enjoy
👝 How to Store Leftovers
Store in air-tight container for 3-5 days in refrigerator.
🤔 Common Questions
For stuffing, large white button mushrooms or cremini mushrooms are ideal because they have a sturdy cap that holds up well to the stuffing.
To avoid soggy stuffed mushrooms, be sure to pat the mushroom caps dry after cleaning them. Additionally, baking them at a high temperature (around 375°F) helps the moisture evaporate quickly. You can also bake them on a wire rack placed over a baking sheet to allow excess moisture to escape.
Stuffed Mushrooms 🍄
Ingredients
- 27 white mushrooms
- Half a shallot chopped small
- 8-9 cloves of garlic chopped small
- 1/2 cup chopped parsley + 2 tbsp for garnish
- 1/4 cup italian bread crumbs
- 1/2 cup pecorino romano + 2 tbsp for garnish
- 1/2 block of cream cheese 4 oz, softened
- Salt & pepper
- Sprinkle of red pepper flakes
- 2 tbsp butter
- 2 tbsp olive oil
Instructions
- Clean all your mushrooms off with a damp cloth and pop the stems out.
- Chop the stems and set them aside.
- In a pan on medium heat add butter, oil, chopped garlic, chopped shallot, salt & pepper, crushed red pepper, chopped mushroom stems, and sauté about 3-5 minutes until golden.
- Once golden, turn the heat down to low and add cream cheese, pecorino romano, parsley, breadcrumbs, and mix until everything is combined.
- Place mushrooms on a greased baking sheet and heavily pact the stuffing mixture into the mushrooms, then spray olive oil over the top of each mushroom and top each with pecorino romano and fresh parsley.
- Bake in the oven at 375˚ for about 40-45 minutes. Enjoy!!
Video
Nutrition
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