Stuffed Mushrooms Recipe
The ultimate easy, healthy, vegetarian appetizer—packed with cheese, garlic, and herbs, ready in under 35 minutes.
Ingredients
- 16 oz baby bella mushrooms stems removed and finely chopped
- 4 oz cream cheese softened
- 1/4 cup Parmesan cheese grated
- 1/2 cup mozzarella shredded
- 2 cloves garlic minced
- 2 tbsp olive oil extra-virgin
- 2 tbsp breadcrumbs Panko or whole-wheat
- 2 tbsp fresh parsley chopped (flat-leaf)
- 1/2 tsp dried oregano
- Salt and black pepper to taste
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly oil it.
- Gently twist stems from mushroom caps. Set caps upside-down on the sheet, and finely chop the stems.
- Heat skillet over medium, add olive oil. Sauté chopped stems and garlic until soft.
- Combine sautéed mix with cream cheese, Parmesan, mozzarella, parsley, oregano, salt, and pepper.
- Spoon filling into mushroom caps. Drizzle olive oil over caps, sprinkle breadcrumbs on top.
- Bake for 18–20 minutes, until cheese is bubbly and tops turn golden-brown.
- Let rest 5 minutes before serving.
Notes
Tips: Look for firm mushrooms, avoid rinsing them, let cream cheese soften, customize with favorite cheese or herbs. Drain liquid from mixing bowl before stuffing. Add walnuts for texture if desired.
Love this recipe?Follow us at @thenandnowspace for more