Ingredients
Mushrooms and Filling
- 20 whole cremini mushrooms
- 4 tablespoons unsalted butter, divided
- 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 Oven: Preheat your oven to 350°F (175°C) and place a rack in the center position. Prepare a rimmed sheet pan with a cooling rack on top to allow even cooking and crisping.
- Prepare Mushrooms: Carefully remove the stems from the cremini mushrooms. Trim any rough ends off the stems, then finely mince the stems to be used in the filling.
- Sauté Aromatics and Stems: Melt 2 tablespoons of the unsalted butter in a large skillet over medium heat. When the butter begins to sizzle, add the minced shallot, garlic, and chopped mushroom stems. Cook, stirring occasionally, until the shallots and mushroom stems are softened and translucent, about 4 minutes.
- Mix Filling: Transfer the sautéed mixture to a medium bowl. Add the room temperature cream cheese, freshly grated Parmesan cheese, sea salt, freshly cracked black pepper, onion powder, cayenne pepper, and 3 tablespoons of minced fresh flat leaf parsley. Combine thoroughly until the filling is smooth and well mixed.
- Chill Filling: Cover the filling mixture and chill it in the refrigerator for 30 minutes to firm up and develop flavors.
- Assemble Stuffed Mushrooms: Using a spoon, fill each mushroom cap generously with the chilled cream cheese mixture. Place the stuffed mushrooms on the prepared cooling rack.
- Add Topping: Melt the remaining 2 tablespoons of butter and drizzle or brush it over the tops of the stuffed mushrooms. Sprinkle the ½ cup of panko breadcrumbs evenly over each filled mushroom to create a crispy topping.
- Bake: Bake the mushrooms in the preheated oven for 25 minutes, or until the mushrooms are tender and the panko topping is golden brown and crispy.
- Garnish and Serve: Remove the stuffed mushrooms from the oven and garnish with additional fresh parsley if desired. Serve warm as a delightful appetizer or side dish.
Notes
- Room temperature cream cheese helps achieve a smoother filling.
- Chilling the filling mixture makes it easier to stuff the mushrooms evenly.
- Use fresh parsley for garnish to add a fresh, vibrant flavor and color contrast.
- For a gluten-free version, substitute panko breadcrumbs with gluten-free breadcrumbs or crushed nuts.
- These stuffed mushrooms can be prepared ahead of time and baked just before serving.
- Prep Time: 50 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian