Ingredients
Mushrooms
- 20 whole cremini mushrooms
Filling
- 4 tablespoons unsalted butter
- 1 small shallot, minced (about 2-3 tablespoons)
- 1 large garlic clove, minced
- 6 ounces cream cheese, room temperature
- ¼ cup freshly grated Parmesan cheese
- ¼ teaspoon sea salt
- ¼ teaspoon freshly cracked black pepper
- ½ teaspoon onion powder
- ¼ teaspoon cayenne pepper
- 3 tablespoons minced fresh flat leaf parsley, plus more for garnish
Topping
- ½ cup panko breadcrumbs
Instructions
- Preheat and prepare: Preheat the oven to 350°F with a rack placed in the center position. Set a cooling rack inside a rimmed sheet pan to hold the stuffed mushrooms while baking.
- Prepare the mushrooms: Carefully destem the mushrooms by removing the stems and trimming off any rough ends. Mince the mushroom stems finely to use in the filling.
- Sauté aromatics: Melt 2 tablespoons of unsalted butter in a large skillet over medium heat. Once sizzling, add the minced shallot, garlic, and mushroom stems. Cook, stirring continuously, until the shallots and mushrooms soften and become fragrant, about 4 minutes.
- Make the filling: Transfer the cooked shallot and mushroom mixture to a medium bowl. Add the cream cheese, freshly grated Parmesan, sea salt, black pepper, onion powder, cayenne pepper, and minced fresh parsley. Stir well until fully combined and smooth. Chill the filling in the refrigerator for 30 minutes to firm up and enhance flavors.
- Stuff the mushrooms: Using a spoon, fill each mushroom cap generously with the cream cheese mixture, mounding it slightly to ensure a hearty filling. Place the filled mushrooms evenly on the cooling rack inside the sheet pan.
- Add the topping: Sprinkle the panko breadcrumbs evenly over the top of each stuffed mushroom to create a crispy, golden crust when baked.
- Bake: Place the sheet pan with the stuffed mushrooms in the preheated oven. Bake for approximately 25 minutes, or until the mushrooms are tender, the filling is bubbly, and the panko topping is golden and crisp.
- Garnish and serve: Remove the mushrooms from the oven and allow them to cool slightly. Garnish with additional freshly minced parsley before serving warm as an elegant appetizer.
Notes
- For a make-ahead option, prepare the mushrooms and filling up to 1 day ahead. Store covered in the refrigerator and bake just before serving.
- To keep it low-carb, substitute the panko breadcrumbs with crushed pork rinds or almond flour if desired.
- You can add finely chopped nuts such as walnuts or pecans to the filling for extra texture and flavor.
- Be careful not to overcook the mushrooms to maintain a juicy, tender texture.
- Use fresh herbs like thyme or chives in place of parsley for a different herbal note.
- Prep Time: 50 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
