Stuffed Mushrooms
Stuffed mushrooms remove the stems from large mushroom caps, chop and sauté them with garlic, then mix the cooked stems with cream cheese, breadcrumbs, Parmesan, and parsley to create a savory filling that goes back into the caps before baking. Wiping the mushrooms with a paper towel rather than rinsing them is important - mushrooms act like sponges, and absorbed water releases during baking, preventing the caps from crisping. Using the chopped stems in the filling doubles the mushroom flavor and means nothing is wasted. The breadcrumbs serve a structural role, absorbing excess moisture from the cream cheese so the filling holds its shape rather than melting into a puddle. At 190 degrees Celsius for 18 to 20 minutes, the filling turns golden on top while the cream cheese inside becomes molten and savory.
Adjust Servings
Instructions
- 1
Remove mushroom stems and finely chop them.
- 2
Sauté chopped stems and garlic in oil.
- 3
Mix cream cheese, breadcrumbs, Parmesan, parsley, and sautéed mixture.
- 4
Fill mushroom caps with the mixture and place on a tray.
- 5
Bake at 190C for 18-20 minutes.
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