Homemade Stuffed Mushrooms for Sharing

5 from 1 vote

Homemade Stuffed Mushrooms for Sharing

Easy homemade stuffed mushrooms with a creamy Parmesan and garlic filling. This crowd-pleasing appetizer makes about 30 mushrooms for sharing.

Prep Time20

Cook Time20

cooling time30

Total Time1 10

Course: Appetizer, Snack

Cuisine: American

Keyword: appetizer recipe, easy recipe, holiday recipe, party food, potluck recipe

Servings: mushrooms

Calories: 38kcal

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Equipment

Sheetpan with Wire Racks

square plate

Ingredients

32 Ounces Mushrooms Medium-sized 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 rinse the mushrooms to remove any dirt, then pat them dry. Twist off the stems and set the caps aside. Finely chop the stems and dice the onion.
32 Ounces Mushrooms
Cook the mushroom stems and onion. Melt the butter in a skillet over medium heat. Add the chopped mushroom stems and sauté for 5–6 minutes, stirring occasionally, until softened and most of the moisture has cooked away. Stir in the onion, garlic powder, salt, and black pepper. Cook for another 1–2 minutes, then remove the skillet from the heat.
2 Tablespoons Butter, 2 Tablespoons Garlic Powder, ½ Medium Onion, ½ Teaspoon Salt, ¼ Teaspoon Black Pepper
Make the cheese filling. In a medium bowl, mix the softened cream cheese and grated Parmesan until well combined. Add the warm mushroom mixture, chopped parsley, and breadcrumbs. Stir until the ingredients are evenly distributed and the filling is thick enough to spoon into the mushroom caps.
4 Ounces Cream Cheese, ⅓ Cup Parmesan Cheese, ¼ Cup Italian-Seasoned Bread Crumbs, ¼ Cup Fresh Parsley
Chill the filling. Cover the bowl and refrigerate for at least 30 minutes. This gives the filling time to firm up, making the mushrooms easier to stuff.
Fill the mushroom caps. Preheat the oven to 400°F. Lightly coat a baking sheet with olive oil. Spoon the filling into each mushroom cap, piling it slightly above the rim. Arrange the mushrooms on the baking sheet with the filling facing up. Sprinkle with additional Parmesan and parsley.
Olive oil
Bake until tender. Bake for 20–25 minutes, until the mushrooms are tender, the filling is hot throughout, and the tops are beginning to turn golden.
Cool slightly and serve. Let the stuffed mushrooms rest for a few minutes before serving. Enjoy them as an appetizer for a gathering or serve a couple alongside your favorite main dish.

Notes

One 16-ounce container of medium mushrooms typically contains about 15-20 mushrooms. Since this recipe uses two containers, you can expect to make approximately 30-40 stuffed mushrooms.

Servings

As an appetizer: This recipe serves about 15 people. Plan on 2 mushrooms per person, depending on how many other appetizers or dishes are being served.

As a side dish: Allow about 4 mushrooms per person, which will serve approximately 7-10 people.

Tips for Making Stuffed Mushrooms

Choose mushrooms that are close in size. We use medium-sized mushrooms so they bake at about the same rate. If you mix very small and large mushrooms, you may need to remove some from the oven before others are ready.

Cook off the moisture. Mushrooms release water as they cook. Sauté the chopped stems until most of that moisture has evaporated before mixing them into the filling. This helps keep the cheese mixture from becoming watery.

Let the cream cheese soften. Softened cream cheese is much easier to mix with the Parmesan. You can use a sturdy spoon or a hand mixer to get a smooth filling.

Chill the filling before stuffing. Thirty minutes in the refrigerator helps the mixture firm up, making it easier to spoon into the mushroom caps.

Use the mushroom stems. There's no need to discard the stems after removing them from the caps. Finely chop them and cook them with the onion to add more mushroom flavor to the filling.

Finish with extra Parmesan. A light sprinkle over the filled caps adds more savory flavor and helps the tops turn lightly golden in the oven.

Nutrition