Stuffed Mushrooms
Quick answer
- Total time
- 35 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 8
About this dish
The mushroom stems are not thrown away: they are chopped, cooked with garlic and mixed into a filling of cream cheese, Parmesan and breadcrumbs that goes back into the caps.
Read more
In the oven the top of the filling turns golden and the melted cream cheese mingles with the mushroom juices.
Ingredients
Instructions
- 1
Wipe the 12 large mushrooms with a paper towel instead of rinsing them.
Twist out the stems, chop the stems finely, and keep the caps dry so they release less water while baking.
- 2
Heat 1 1/2 tablespoons olive oil in a pan over medium heat.
Add the chopped stems and 2 garlic cloves, then sauté for 4 to 5 minutes until the moisture cooks off and the mixture smells fragrant.
- 3
Let the sautéed mixture cool briefly before adding it to 120 g cream cheese, so the cheese does not turn loose too quickly.
Mix in 1/2 cup breadcrumbs, 40 g Parmesan, 2 tablespoons parsley, and 1/2 teaspoon salt.
- 4
Check that the filling does not run when pressed with a spoon.
If it is loose, let it stand so the breadcrumbs can absorb moisture, then mound it into the caps.
- 5
Arrange the filled mushrooms on an oven tray with space between them, then place them in an oven preheated to 190C.
Keep the caps upright and stable so the filling stays inside as it melts.
- 6
Bake for 18 to 20 minutes, until the breadcrumb topping turns golden and the caps look tender rather than watery.
Let the mushrooms stand for about 3 minutes so the filling settles, then serve warm.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- How to Select, Store and Clean Mushrooms
Mushroom Council · Checked: 2026-08-30
Official cooking and safety guidance
Public-agency cooking and food safety guidance that applies to this recipe.
Official cooking and safety guidance
-
Produce preparation
Wash produce under running water before cutting or peeling it. Do not use soap or household detergent.
Source: U.S. Food and Drug Administration. Selecting and Serving Produce Safely
-
Storage and reheating
Refrigerate leftovers in shallow containers within 2 hours and use them within 3 to 4 days. Reheat the center to 74°C.
Source: USDA Food Safety and Inspection Service. Leftovers and Food Safety
Sources checked 2026-08-22
Use-up ingredient planner
Turn these ingredients into two more meals
The overlap excludes basic seasonings. Open the next recipe and your selected dishes will stay with you.
Bulgogi Meatball Tomato Spaghetti
breadcrumbs, Parmesan cheese
Crispy Fan-Cut Potatoes (Garlic Butter Accordion Bake)
breadcrumbs, Parmesan cheese
Chicken Milanese
breadcrumbs, Parmesan cheese