Description
These delicious stuffed mushrooms feature tender baby Bella caps filled with a creamy mixture of cream cheese, Parmesan, garlic, and herbs, baked to golden perfection. Perfect as an appetizer or side dish, they combine savory flavors with a satisfying texture.
Ingredients
Scale
For the Mushrooms
- 1 1/2 lbs. baby Bella mushrooms
- cooking spray (for pan)
For the Stuffing
- 2 tablespoons butter (unsalted)
- 2 tablespoons green onions (diced)
- 4 cloves garlic (minced)
- 1/4 cup plain breadcrumbs
- 1/4 teaspoon Kosher salt
- Freshly ground black pepper (to taste)
- 1/3 cup freshly grated Parmesan cheese (plus more for topping)
- 4 oz. cream cheese (softened to room temperature)
- 2 tablespoons mayo
- 1 teaspoon Italian seasoning dried herbs
- 2 tablespoons freshly chopped parsley
Instructions
- Preheat the oven: Preheat your oven to 400°F to prepare for baking the stuffed mushrooms evenly and to ensure a nicely browned topping.
- Prepare the baking sheet: Line a baking sheet with parchment paper and lightly spray it with cooking oil to prevent the mushrooms from sticking during baking. Set it aside.
- Clean and prepare mushrooms: Clean the baby Bella mushrooms carefully, removing the stems. Roughly chop the removed stems and place them in a mixing bowl. Arrange the mushroom caps on the prepared baking sheet, open side up.
- Make the stuffing mixture: To the bowl with the chopped mushroom stems, add butter, diced green onions, minced garlic, breadcrumbs, Kosher salt, black pepper, grated Parmesan, cream cheese, mayo, Italian seasoning, and chopped parsley. Stir all ingredients thoroughly until well combined into a creamy and flavorful filling.
- Stuff the mushroom caps: Spoon the prepared stuffing evenly into each mushroom cap, filling them generously.
- Bake: Place the baking sheet in the preheated oven. Bake the stuffed mushrooms for 15-20 minutes or until the stuffing is golden brown and bubbling. Optionally, sprinkle a little extra Parmesan on top before baking for added flavor.
Notes
- For best results, use fresh baby Bella mushrooms with firm caps.
- You can substitute plain breadcrumbs with gluten-free breadcrumbs if desired.
- To make this dish vegetarian, ensure the Parmesan cheese used contains no animal rennet.
- Serve warm as an appetizer or a tasty side for dinners or parties.
- Leftover stuffed mushrooms can be stored in the refrigerator for up to 2 days and reheated gently in the oven.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Keywords: stuffed mushrooms, baby Bella mushrooms, baked mushrooms, appetizer, creamy stuffed mushrooms, vegetarian appetizer
