Italian Stuffed Mushrooms Recipe
Savory stuffed mushrooms filled with a creamy, cheesy mix and baked to golden perfection. A delicious recipe perfect for parties, holidays, or any time you need an easy appetizer.
Servings 6
Calories 220kcal
Ingredients
- 12 medium-sized fresh baby Bella mushrooms
- 2 tablespoons unsalted butter
- ¼ cup panko breadcrumbs
- 1 tablespoon minced garlic
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 8 ounces cream cheese softened
- 1 teaspoon lemon juice
- ½ cup parmesan shredded
- ½ teaspoon fresh chives chopped
- ½ teaspoon cayenne pepper
- ¼ teaspoon Italian Seasoning
- 1 tablespoon freshly chopped Italian parsley plus more for garnish
Instructions
- Preheat your oven to 375°F. Prepare a large baking sheet with parchment paper.
- Clean the mushrooms with a damp paper towel to remove any dirt. Carefully remove the stems and set them aside. Arrange the mushroom caps on a baking sheet, stem side up.
- Finely chop the reserved mushroom stems. In a medium skillet, melt 2 tablespoons of unsalted butter over medium heat.
- Add the chopped mushroom stems and ¼ cup panko breadcrumbs to the skillet. Sauté until the mushrooms are tender, about 3-4 minutes. Add 1 tablespoon of minced garlic and heat until fragrant, about 30 seconds. Season with ½ teaspoon kosher salt and ¼ teaspoon ground black pepper. Remove from the heat and let the mushroom mixture cool slightly.
- In a mixing bowl, combine 8 ounces of softened cream cheese, 1 teaspoon of lemon juice, ½ cup of shredded Parmesan cheese, ½ teaspoon of fresh chopped chives, ½ teaspoon of cayenne pepper, ¼ teaspoon Italian seasoning, and 1 tablespoon of chopped Italian parsley.
- Add the cooled mushroom stem mixture to the cheese mixture bowl and mix until well combined.
- Using a small spoon or piping bag, fill each mushroom cap with the cream cheese mixture. Make sure to generously fill each cap, slightly mounding the filling. Place the stuffed mushrooms in the preheated oven and bake for 20-25 minutes, or until the mushrooms are tender and the tops are golden brown.
- Remove the mushrooms from the oven and let them cool for a few minutes. Garnish with additional freshly chopped Italian parsley. Serve warm and ENJOY!
Notes
- Use a small paring knife if you need help removing the stems.
- If you want to take it a step further, add a splash of white wine or vegetable stock to the mushroom stems for an extra flavor boost.
- Chilling the filling before stuffing helps it hold its shape better.
- Always bake the mushrooms in a single layer to keep them from steaming.
Nutrition
Serving: 2g | Calories: 220kcal | Carbohydrates: 7g | Protein: 7g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 54mg | Sodium: 468mg | Potassium: 258mg | Fiber: 1g | Sugar: 2g | Vitamin A: 821IU | Vitamin C: 2mg | Calcium: 154mg | Iron: 1mg