Description
Savory and creamy stuffed mushrooms filled with garlic herb cheese and topped with a crunchy breadcrumb crust—perfect for entertaining or a cozy appetizer.
Ingredients
- 30 fresh mushrooms, stems removed
- 8 oz (about 225 g) cream cheese, softened
- 1/4 cup grated Parmesan cheese
- 1 cup shredded cheddar cheese
- 2 cloves garlic, minced
- 2 teaspoons dried basil
- 1 teaspoon dried parsley flakes
- 1/3 cup seasoned bread crumbs
- 2 tablespoons butter
- Fresh parsley, chopped, for garnish (optional)
Instructions
- Preheat oven to 375°F (190°C).
- Clean the mushrooms by wiping with a damp paper towel. Remove stems and place mushroom caps on a prepared baking sheet lined with parchment or sprayed with cooking spray.
- In a bowl, combine cream cheese, Parmesan, cheddar, garlic, basil, and parsley. Mix until smooth.
- Spoon the cheese mixture into each mushroom cap, filling generously.
- Melt butter in a microwave-safe bowl. Stir in seasoned bread crumbs until coated.
- Sprinkle the buttered bread crumbs evenly over the filled mushrooms.
- Bake for 15–20 minutes, or until mushrooms are tender and the cheese is golden and bubbly.
- Garnish with chopped fresh parsley if desired and serve warm.
Notes
- Choose similarly sized mushrooms for even cooking.
- Add chopped sautéed mushroom stems to the filling for extra flavor and less waste.
- For a gluten-free version, use GF bread crumbs or crushed gluten-free crackers.
- Can be assembled ahead and refrigerated, just add breadcrumbs before baking.
- Great as an appetizer or side dish to pasta or grilled vegetables.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed mushroom
- Calories: 60
- Sugar: 0.5g
- Sodium: 100mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0.2g
- Protein: 2g
- Cholesterol: 15mg
