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Parmesan-Stuffed Mushrooms with Garlic and Herbs6

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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Appetizer
Cuisine Italian
Servings 6 (about 4 mushrooms per person)

Equipment

  • Baking sheet or roasting pan A rimmed baking sheet works perfectly to keep the mushrooms stable. Line with parchment paper or foil for easier cleanup.
  • Mixing bowl For combining the filling.
  • Small sauté pan To cook the garlic, onion, and mushroom stems.
  • Melon baller or small spoon To hollow out the mushrooms neatly.
  • Pastry brush (optional) For brushing the mushrooms with olive oil.
  • Oven A standard oven preheated to 375°F does the job.
  • Piping bag or zip-top bag (optional) For neatly filling the mushroom caps if you want that picture-perfect look. Otherwise, a spoon works just fine.

Ingredients
  

For the Mushrooms

  • 24 medium white button mushrooms or cremini mushrooms stems removed and cleaned
  • 2 tablespoons olive oil plus more for drizzling
  • Salt and freshly cracked black pepper to taste

For the Filling

  • 1 tablespoon unsalted butter
  • 2 cloves garlic finely minced
  • 1/4 cup finely chopped mushroom stems from the ones you hollowed out
  • 1/4 cup finely chopped yellow onion or shallot
  • 1/3 cup Italian-style breadcrumbs
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon crushed red pepper flakes optional, for a little kick
  • 1/2 cup freshly grated Parmesan cheese plus extra for topping
  • 2 tablespoons finely chopped fresh parsley
  • 2 tablespoons cream cheese softened
  • Salt and pepper to taste

Instructions
 

Preheat and Prepare

  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or aluminum foil. Lightly grease the surface with olive oil or cooking spray.

Clean and Hollow the Mushrooms

  1. Wipe the mushrooms clean with a damp paper towel—avoid rinsing them directly under water as they absorb moisture. Remove the stems and set them aside for the filling. Using a melon baller or the tip of a spoon, gently widen the cavity of each mushroom cap to make room for more filling.

Sauté the Aromatics

  1. In a small sauté pan, melt the butter over medium heat. Add the chopped mushroom stems and onion, and cook for about 5 minutes, stirring occasionally, until softened and lightly browned. Add the minced garlic, thyme, oregano, and crushed red pepper flakes. Cook for another minute until fragrant.

Make the Filling

  1. Transfer the cooked mixture to a bowl. Add the breadcrumbs, cream cheese, Parmesan, parsley, and a drizzle of olive oil. Stir to combine into a cohesive mixture. Season with salt and pepper to taste. The filling should be moist but not wet.

Stuff the Mushrooms

  1. Using a small spoon or piping bag, fill each mushroom cap generously with the mixture. Top each with a pinch of extra Parmesan for that crispy, golden finish.

Roast to Perfection

  1. Arrange the filled mushrooms on the prepared baking sheet. Drizzle a little olive oil over the tops to encourage browning. Bake in the preheated oven for 20–25 minutes, or until the mushrooms are tender and the tops are golden and slightly crisp.

Garnish and Serve

  1. Remove from the oven and let cool slightly. Garnish with additional chopped parsley and serve warm.
  2. These are best enjoyed hot, but they're still delicious at room temperature—which makes them perfect for a christmas eve appetizers table where guests might nibble throughout the evening.