Stuffed mushrooms are like little flavor-packed bites that can make anyone smile! They’re filled with a tasty mix of cheese, garlic, and herbs, all nestled inside soft, juicy mushroom caps.
These cuties are great for parties or just a cozy night in. I love sharing them with friends while we chat over snacks—everyone can’t resist coming back for seconds! 🍄✨
Key Ingredients & Substitutions
Mushrooms: Large cremini or white mushrooms are ideal for stuffing since they hold their shape well. If you’re looking for a lower carb option, try zucchini or bell peppers instead.
Cream Cheese: This is a creamy base for the filling. If you want something lighter, feel free to substitute Greek yogurt or low-fat cream cheese!
Cheeses: I love a mix of ricotta and mozzarella for texture, but goat cheese adds a unique flavor. If you’re vegan, try cashew cheese or a vegan cream cheese alternative.
Bacon: This adds a nice crunch and flavor. If you prefer a vegetarian option, finely chopped walnuts or sunflower seeds can give a great texture without the meat.
Breadcrumbs: I always choose panko for that extra crunch. If you’re gluten-free, opt for gluten-free bread crumbs or crushed rice crackers.
How Do You Get the Mushrooms Just Right?
Cleaning and preppping mushrooms correctly makes a big difference in your stuffed mushrooms. Here’s how to do it:
- Gently clean the mushrooms with a damp paper towel. Avoid soaking them in water, as they can get soggy.
- Carefully remove the stems. A small twist usually does the trick. Save those stems for the filling!
- When sautéing chopped stems and garlic, cook until fragrant; just 3-4 minutes is all you need to soften them.
With these insights, you’re all set for making delicious stuffed mushrooms that everyone will love!
Delicious Stuffed Mushrooms Recipe
Ingredients You’ll Need:
For the Mushrooms:
- 16 large cremini or white mushrooms, stems removed and finely chopped
For the Cheese Filling:
- 4 oz cream cheese, softened
- 1/2 cup ricotta or goat cheese
- 1 cup shredded mozzarella or Parmesan cheese
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped (plus extra for garnish)
- Salt and pepper, to taste
For the Topping:
- 1/4 cup breadcrumbs (preferably panko for extra crunch)
- 3 slices bacon, cooked until crispy and crumbled
- 2 tablespoons olive oil, plus extra for drizzling
For Serving:
- Lemon wedges
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 25 minutes to bake, so you’ll need around 40 minutes in total. It’s a quick and easy dish to whip up for a fun snack or appetizer!
Step-by-Step Instructions:
1. Prepare the Oven and Baking Sheet:
First, preheat your oven to 375°F (190°C). While the oven heats up, take a baking sheet and lightly oil it or line it with parchment paper to prevent sticking.
2. Clean and Prep the Mushrooms:
Gently clean your mushrooms with a damp paper towel to remove any dirt. Carefully twist and remove the stems. Set the stems aside and finely chop them for the filling.
3. Sauté the Filling Ingredients:
In a skillet, heat 2 tablespoons of olive oil over medium heat. Once warm, add the chopped mushroom stems and minced garlic. Sauté for about 3-4 minutes until they are softened and fragrant. Remove from heat and let cool slightly.
4. Make the Cheese Filling:
In a medium bowl, combine the softened cream cheese, ricotta (or goat cheese), shredded cheese, sautéed mushroom stems, minced garlic, chopped parsley, salt, and pepper. Mix everything until it’s well blended and creamy.
5. Stuff the Mushrooms:
Using a spoon or a small spatula, generously fill each mushroom cap with the cheese mixture, packing it in nicely to hold all that flavor!
6. Prepare the Topping:
In a small bowl, combine the breadcrumbs with the crumbled bacon and a drizzle of olive oil. Mix until the breadcrumbs are coated and crunchy, then sprinkle this topping evenly over each stuffed mushroom.
7. Bake the Stuffed Mushrooms:
Place the stuffed mushrooms onto the prepared baking sheet. Bake in the preheated oven for 20-25 minutes, or until the tops are golden brown and bubbly.
8. Serve and Enjoy:
Once they’re done baking, remove the mushrooms from the oven and let them cool slightly. Garnish with extra fresh parsley for a pop of color and serve warm with lemon wedges on the side. Enjoy your delicious, savory stuffed mushrooms!
These little treats make wonderful appetizers or a delightful side dish at any gathering!
Can I Use Different Types of Mushrooms?
Absolutely! While cremini and white mushrooms are great choices, you can also use portobello mushrooms for larger stuffed bites or baby bella mushrooms for a more intense flavor. Just adjust the cooking time if you’re using larger caps.
How Do I Customize the Filling?
The filling is very adaptable! Feel free to add ingredients like spinach, sun-dried tomatoes, or even cooked sausage for extra flavor. Just make sure any additional ingredients are pre-cooked and chopped finely before mixing.
What’s the Best Way to Store Leftovers?
Store any leftover stuffed mushrooms in an airtight container in the refrigerator for up to 3 days. To reheat, simply place them in a preheated oven at 350°F (175°C) until warmed through, or microwave for a quick option.
Can I Make Stuffed Mushrooms in Advance?
Definitely! You can prepare the stuffed mushrooms a day in advance and keep them in the fridge before baking. Just take them out about 30 minutes before baking so they come to room temperature, then bake according to the recipe! This is great for parties!