Name: Stuffed Mushrooms Recipe: Savory and Elegant
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 12 large cremini or white button mushrooms; 8 oz cream cheese (softened); 1/4 cup grated Parmesan cheese; 1/4 cup panko breadcrumbs; 2 cloves garlic (minced); 2 tbsp chopped fresh parsley; 1 tsp dried thyme; 1/2 tsp kosher salt; 1/4 tsp black pepper; 2 tbsp olive oil; Optional: Fresh parsley (chopped chives); Suggested Pairings: White wine (green salad)

Introduction

Table of Contents

Stuffed Mushrooms are a classic appetizer or side dish, perfect for parties, holiday gatherings, or dinners. These tender mushrooms, filled with a creamy, savory cream cheese and herb mixture, deliver rich, flavorful bites that impress every palate. Presented on a white ceramic platter, garnished with fresh parsley or chives, this Stuffed Mushrooms recipe offers an appetizing aesthetic that elevates any table. This recipe provides a traditional version, adaptable for dietary preferences, ideal for home cooks seeking a crowd-pleasing dish that brings elegant, savory charm to any occasion.

Ingredients

For the Stuffed Mushrooms:

12 large cremini or white button mushrooms (about 1 lb)
8 oz cream cheese, softened
1/4 cup grated Parmesan cheese
1/4 cup panko breadcrumbs
2 cloves garlic, minced
2 tbsp chopped fresh parsley
1 tsp dried thyme
1/2 tsp kosher salt
1/4 tsp black pepper
2 tbsp olive oil

For Serving:

Optional: Fresh parsley, chopped chives
Suggested Accompaniments: Green salad, crusty bread
Suggested Pairings: White wine (e.g., Chardonnay), sparkling water
Suggested Aesthetic: Serve on a white ceramic platter
Suggested Equipment: Baking sheet, mixing bowl, spoon, knife, cutting board, measuring spoons, small skillet

Step-by-Step Process

Preheat Oven: Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
Prepare Mushrooms: Clean mushrooms with a damp paper towel. Remove stems and finely chop them; set caps aside. Scoop out gills with a spoon to create space for filling.
Make Filling: In a mixing bowl, combine softened cream cheese, Parmesan, panko, chopped mushroom stems, garlic, parsley, thyme, salt, and pepper. Mix until smooth. Taste the filling and adjust with a pinch of salt or extra thyme for balanced flavor.
Stuff Mushrooms: Brush mushroom caps with olive oil and place them on the baking sheet, cavity side up. Spoon filling into each cap, pressing gently to pack it in.
Bake: Bake for 20–25 minutes, until mushrooms are tender and the filling is golden on top.
Serve: Transfer Stuffed Mushrooms to a white ceramic platter. Garnish with fresh parsley or chives. Serve warm with green salad, crusty bread, white wine, or sparkling water.

Tips for Better Stuffed Mushrooms

Choose large, uniform mushrooms for easier stuffing and consistent cooking.
Taste the filling before stuffing to balance creamy, savory, and herbaceous flavors; adjust cautiously.
Scoop out gills to create more space for filling and prevent excess moisture.
Use panko breadcrumbs for a crisp topping; regular breadcrumbs work but may be denser.
Present on a white ceramic platter to highlight the golden filling and vibrant garnishes.
Make ahead: Prepare filling and clean mushrooms up to 1 day in advance; store separately in the fridge, stuff, and bake fresh.
For a crispier topping, broil for 1–2 minutes at the end of baking, watching closely to avoid burning.
Enhance aesthetic: Garnish with chopped parsley or chives on a white ceramic platter for an elegant, fresh look.

Variations and Customization

Gluten-Free Stuffed Mushrooms: Use gluten-free panko or crushed gluten-free crackers.
Vegetarian Stuffed Mushrooms: Naturally vegetarian; ensure cheeses are vegetarian-friendly.
Low-Fat Stuffed Mushrooms: Use reduced-fat cream cheese and halve the olive oil to 1 tbsp.
Spicy Stuffed Mushrooms: Add 1/4 tsp red pepper flakes or 1 tsp hot sauce to the filling.
Bacon Stuffed Mushrooms: Mix in 1/4 cup cooked, crumbled bacon for smoky flavor.
Spinach Stuffed Mushrooms: Add 1/2 cup cooked, chopped spinach to the filling.
Crab Stuffed Mushrooms: Replace 1/4 cup cream cheese with 1/4 cup cooked crab meat for a seafood twist.
Italian Stuffed Mushrooms: Replace thyme with 1 tsp Italian seasoning and add 2 tbsp chopped sun-dried tomatoes.

Storage and Serving Tips

Leftovers can be stored in an airtight container in the fridge for up to 3 days; to restore texture, reheat in a 350°F oven for 8–10 minutes.
Freeze unbaked stuffed mushrooms in a freezer-safe container for up to 1 month; bake from frozen at 375°F for 25–30 minutes.
Serve warm for the best flavor and texture.
Use as an appetizer or side dish for elegant or casual meals.
Pair with white wine or sparkling water to complement the savory, creamy flavor.
Present on a white ceramic platter with garnishes for an appetizing, elegant charm.

Nutritional Information

Based on 4 servings (3 mushrooms each):

Calories: 280 kcal
Total Fat: 22g
Saturated Fat: 11g
Trans Fat: 0g
Cholesterol: 50mg
Sodium: 480mg
Total Carbohydrates: 12g
Dietary Fiber: 1g
Sugars: 3g
Protein: 8g
Vitamin A: 15% Daily Value
Vitamin C: 8% Daily Value
Calcium: 12% Daily Value
Iron: 6% Daily Value

Note: Values vary by ingredient brands and substitutions (low-fat options reduce fat to ~15g). Moderate in protein; enjoy vegetables for balance.

Conclusion

This Stuffed Mushrooms recipe delivers a savory, elegant dish perfect for any occasion, transforming simple ingredients into a crowd-pleasing classic. Its straightforward preparation and sophisticated presentation make it a favorite. The creamy filling and tender mushrooms delight every bite. It’s sure to be a cherished recipe, loved for its versatile appeal.