Easy Parmesan Stuffed Mushrooms Recipe
These easy Parmesan stuffed mushrooms are filled with a creamy mixture of cream cheese, Parmesan, garlic, sautéed mushroom stems, onion, and fresh parsley. Baked until tender and golden, they're a delicious appetizer for parties, holiday gatherings, and family get-togethers.
Servings: 15 Servings
Calories: 56kcal
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Kitchen Essentials
Ingredients
- 32 Ounces Mushrooms Medium-sized mushrooms. 2 (16-ounce) containers
- 2 Tablespoons Butter
- 2 Tablespoons Garlic Powder
- ½ Medium Onion finely diced
- ½ Teaspoon Salt
- ¼ Teaspoon Black Pepper
- 4 Ounces Cream Cheese softened
- ⅓ Cup Parmesan Cheese grated plus more for topping
- ¼ Cup Italian-Seasoned Bread Crumbs plus more if needed
- ¼ Cup Fresh Parsley chopped plus more for garnish
- Olive oil for coating the baking sheet
Instructions
- Prepare the mushrooms. Gently clean the mushrooms and twist off the stems. Finely chop the stems and onion. Set the mushroom caps aside.32 Ounces Mushrooms
- Sauté the filling ingredients. Melt the butter in a skillet over medium heat. Add the chopped mushroom stems and cook for 5–6 minutes, stirring occasionally, until softened and most of the moisture has evaporated. Add the onion, garlic powder, salt, and black pepper. Cook for another 1–2 minutes, then remove from the heat.2 Tablespoons Butter, 2 Tablespoons Garlic Powder, ½ Medium Onion, ½ Teaspoon Salt, ¼ Teaspoon Black Pepper
- Mix the filling. In a medium bowl, combine the softened cream cheese and Parmesan cheese until smooth. Stir in the sautéed mushroom mixture, chopped parsley, and bread crumbs until thoroughly combined.4 Ounces Cream Cheese, ⅓ Cup Parmesan Cheese, ¼ Cup Fresh Parsley, ¼ Cup Italian-Seasoned Bread Crumbs
- Chill. Refrigerate the filling for at least 30 minutes to help it firm up.
- Stuff the mushrooms. Preheat the oven to 400°F. Lightly coat a baking sheet with olive oil. Fill each mushroom cap generously with the cream cheese mixture, mounding the filling slightly. Arrange the mushrooms on the baking sheet with the filling facing up. Sprinkle with additional Parmesan cheese and parsley.Olive oil
- Bake. Bake for 20–25 minutes, or until the mushroom caps are tender, the filling is hot throughout, and the tops begin to turn golden.
- Serve. Allow the mushrooms to cool for a few minutes before serving.
Your Own Private Notes
Notes
One 16-ounce container of medium-sized mushrooms contains about 15-20 mushrooms. Therefore, this recipe will make at least 30 mushrooms.
Servings:
If served as an appetizer, this recipe is enough for 15 people. Plan on about 2 mushrooms per person depending on how many other appetizers and food is available.
Sering as a side dish, we generally plan on about 4 mushrooms a person.
Tips for Making Stuffed Mushrooms
Choose mushrooms that are similar in size. We look for medium-sized mushrooms, so they cook evenly. If some mushrooms are considerably larger or smaller than the others, their cooking times may vary. Cook the mushroom stems thoroughly. Sautéing the chopped stems until most of their moisture has evaporated helps keep the filling from becoming watery. Soften the cream cheese first. Room-temperature cream cheese is much easier to mix into a smooth filling. Chill the filling before stuffing. Refrigerating it for at least 30 minutes helps it firm up, making it easier to spoon into the mushroom caps. Don't be shy with the filling. Spoon the mixture generously into each cap, mounding it slightly on top. A little extra Parmesan sprinkled over the filling adds a lovely golden finish. Give the mushrooms room on the baking sheet. Arrange them in a single layer with a little space between them so they bake evenly.Nutrition
Calories: 56kcal | Carbohydrates: 5g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 6mg | Sodium: 209mg | Potassium: 245mg | Fiber: 1g | Sugar: 2g | Vitamin A: 156IU | Vitamin C: 3mg | Calcium: 62mg | Iron: 1mg