Bite-sized, savory, and packed with cheesy-herb goodness, these stuffed mushrooms are the perfect appetizer for any gathering — elegant, easy, and completely irresistible.
Origin Stuffed Mushrooms
Stuffed mushrooms became popular in mid-20th-century Europe and America, inspired by Italian antipasti. Today, they’re a classic party snack known for their versatility and rich flavor.
Why You’ll Love This Recipe
They’re simple to make, look fancy on a platter, and offer that perfect umami bite. The creamy, herby filling melts into the tender mushroom caps, making them a hit with guests every time.
Also Read : Shrimp Biryani
Stuffed Mushrooms
4
servings30
minutes40
minutes300
kcalIngredients
20–24 white or cremini mushrooms, stems removed and cleaned
2 tbsp olive oil
2 cloves garlic, minced
½ small onion, finely chopped
Mushroom stems, finely chopped
½ cup breadcrumbs
¼ cup grated Parmesan cheese
4 oz cream cheese, softened
1 tbsp fresh parsley, chopped
Salt and black pepper, to taste
Optional: red pepper flakes for a hint of heat
Directions
- Preheat oven to 375°F (190°C).
- Clean mushrooms and remove stems. Finely chop the stems and set aside.
- In a skillet, heat olive oil over medium heat. Sauté onion, garlic, and chopped stems for 5–6 minutes until soft and moisture has evaporated.
- Remove from heat and mix in breadcrumbs, Parmesan, cream cheese, parsley, salt, and pepper.
- Spoon the filling into each mushroom cap and place on a lined baking sheet.
- Bake for 20 minutes, or until mushrooms are tender and the tops are golden.
- Serve warm, garnished with extra parsley if desired.
Notes
- Use large mushrooms for easier stuffing and more filling per bite.
- Swap cream cheese with goat cheese or ricotta for a twist.
- You can prepare them ahead and bake just before serving.
