Stuffed Mushrooms
These stuffed mushrooms are an easy, delicious appetizer—perfect for a holiday party! Bite-sized cremini mushrooms are filled with cheese, garlic, and herbs, topped with a crispy coating, and baked until warm and golden.
Ingredients
- 16 ounces cremini mushrooms about 24 mushrooms
- 1 tablespoon olive oil
- ½ cup finely chopped yellow onion
- 3 cloves garlic minced
- 4 ounces cream cheese softened to room temperature
- ¼ cup grated Parmesan cheese
- 1 teaspoon fresh thyme leaves
- ¼ teaspoon sea salt
- ⅛ teaspoon black pepper
- ⅛-¼ teaspoon red pepper flakes to taste
Bread Crumb Topping
- ¼ cup Panko bread crumbs
- 1 tablespoon grated Parmesan cheese
- 1 tablespoon unsalted butter melted and cooled slightly
Instructions
- Preheat the oven to 400°F, placing a rack in the center position. Prepare a rimmed baking sheet by either setting an oven-safe wire rack on top (with parchment paper underneath for easy cleanup) or lining the pan with parchment paper. If baking without a wire rack, the mushrooms will sit in any liquid they release, making them slightly softer.
- Remove the mushroom stems and finely chop them for the filling. Set the mushroom caps aside.
- In a medium skillet, heat the olive oil over medium heat. Add the chopped mushroom stems and onion, sautéing for about 5 minutes until softened. Stir in the garlic and cook for 30 seconds, then remove from heat and let cool for 10-15 minutes.
- In a medium mixing bowl, stir together the cream cheese, ¼ cup grated Parmesan, fresh thyme, salt, black pepper, and red pepper flakes. Mix in the sautéed mushroom stems, onions, and garlic from the skillet.
- Spoon the filling into the mushroom caps and place them, filling side up, on the prepared baking sheet.
- In a small bowl, mix the Panko bread crumbs and 1 tablespoon grated Parmesan, then stir in the melted butter. Sprinkle this topping over each stuffed mushroom.
- Carefully transfer the pan to the oven to prevent the mushrooms from rolling over. Bake for 15-20 minutes, until the mushrooms are tender and the topping is golden brown. Serve warm.
Notes
To Make Ahead: Assemble the stuffed mushrooms and prepare the topping a few hours in advance. Store them separately in the refrigerator. When ready to serve, add the topping and bake as directed.