Ingredients
Scale
- 24 large white button or baby bella mushrooms (about 1.5-2 pounds)
- 8 ounces cream cheese, softened to room temperature
- ½ cup freshly grated Parmesan cheese
- ½ cup shredded mozzarella cheese, plus extra for topping
- ⅓ cup panko or Italian breadcrumbs
- 3 cloves garlic, minced (about 1 tablespoon)
- 2 tablespoons fresh parsley, finely chopped
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried Italian seasoning)
- 3 tablespoons olive oil or butter, divided
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional, for a little heat)
- Fresh parsley for garnish (optional)
Instructions
- Preheat and prep: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease a 9×13-inch baking dish. This prevents sticking and makes cleanup easier.
- Clean the mushrooms: Gently wipe each mushroom with a damp paper towel to remove any dirt. Avoid rinsing them under water, as mushrooms absorb moisture like sponges, which can make them soggy during baking.
- Remove the stems: Carefully twist and pull out the stems from each mushroom cap, creating a hollow cavity for the filling. Set the caps aside on your prepared baking sheet, cavity side up. Don’t discard the stems—we’ll use them in the filling!
- Prepare the stems: Finely chop the mushroom stems into very small pieces. You should have about 1 to 1½ cups of chopped stems. The finer you chop them, the better they’ll incorporate into the filling.
- Sauté the filling base: Heat 2 tablespoons of olive oil or butter in a skillet over medium heat. Add the chopped mushroom stems and cook for 5-7 minutes, stirring occasionally, until they’ve released their moisture and it has mostly evaporated. The stems should look darker and smell fragrant.
- Add the garlic: Add the minced garlic to the skillet and cook for 1 minute more, stirring constantly so it doesn’t burn. The garlic should smell aromatic and just begin to turn golden. Remove from heat and let cool slightly for 2-3 minutes.
- Mix the filling: In a medium mixing bowl, combine the softened cream cheese, Parmesan cheese, ½ cup mozzarella, breadcrumbs, parsley, thyme, salt, pepper, and red pepper flakes (if using). Add the cooled mushroom stem mixture and stir everything together until well combined and creamy. Taste and adjust seasonings if needed—the filling should be well-seasoned and flavorful.
- Fill the mushroom caps: Using a spoon or small cookie scoop, generously fill each mushroom cap with the cream cheese mixture, mounding it slightly above the rim. Pack it in gently but firmly so it stays put during baking. You want each mushroom to be nice and full!
- Add the cheese topping: Sprinkle additional shredded mozzarella cheese over the top of each stuffed mushroom. This creates that gorgeous melted, golden cheese layer.
- Brush with oil: Drizzle or brush the remaining 1 tablespoon of olive oil lightly over the tops of the mushrooms. This helps them brown beautifully and prevents drying out.
- Bake: Place the baking sheet in the preheated oven and bake for 20-25 minutes, until the mushrooms are tender, the filling is hot throughout, and the cheese on top is melted, bubbly, and lightly golden brown. The mushrooms will release some liquid during baking—this is normal.
- Rest and serve: Remove from the oven and let the stuffed mushrooms rest for 3-5 minutes before serving. This allows the filling to set slightly and makes them easier to handle. Garnish with additional fresh parsley if desired, and serve warm.
Notes
- Room temperature cream cheese: This is crucial for smooth mixing. If you forget to set it out ahead, microwave it for 15-20 seconds to soften.
- Moisture management: If your mushrooms release a lot of liquid during baking, simply tilt the pan and carefully drain it off, or blot gently with paper towels before serving.
- Make it special: For an extra flavor boost, add ¼ cup of cooked, crumbled bacon or Italian sausage to the filling.
- Size matters: If your mushrooms are smaller, you’ll get more than 24 pieces. Larger mushrooms mean fewer but more substantial servings. Adjust baking time slightly if using much larger or smaller mushrooms.
- Gluten-free: Use certified gluten-free breadcrumbs or omit entirely for a crustless version.
- Low-carb/keto: Skip the breadcrumbs or substitute with crushed pork rinds or almond flour.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 2 stuffed mushrooms
- Calories: 145
- Sugar: 2g
- Sodium: 285mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 28mg