Mouth-Watering Stuffed Mushrooms – The Perfect Bite-Sized Appetizer
These Mouth-Watering Stuffed Mushrooms are filled with a rich mixture of cream cheese, garlic, breadcrumbs, and herbs, then baked until perfectly golden.
Ingredients
- 20 medium white or cremini mushrooms
- 3 tbsp olive oil, divided
- 3 cloves garlic, minced
- ½ cup cream cheese, softened
- ¼ cup grated Parmesan cheese
- ¼ cup breadcrumbs
- 2 tbsp chopped parsley
- ½ tsp Italian seasoning
- Salt and pepper to taste
- Optional: crumbled bacon or sausage for non-vegetarian version
Instructions
- Preheat oven to 375°F (190°C).
- Clean mushrooms with a damp cloth and remove stems. Finely chop the stems.
- Heat 1 tablespoon olive oil in a skillet. Add chopped stems and garlic; sauté until tender.
- In a bowl, mix cream cheese, Parmesan, breadcrumbs, parsley, and Italian seasoning.
- Stir in the cooked stems and garlic mixture. Season with salt and pepper.
- Brush mushroom caps with remaining olive oil.
- Spoon the filling into each mushroom cap.
- Arrange on a baking sheet and bake for 18–20 minutes until golden and bubbly.
- Garnish with fresh herbs and serve warm.
Notes
- Use large mushrooms for more filling capacity.
- For a smoky flavour, grill instead of baking.
- Add chopped spinach or sun-dried tomatoes for variation.
- Store leftovers in the fridge for up to two days.
- Reheat in an oven—not a microwave—to keep them crispy.