Stuffed Mushrooms
Quick answer
- Total time
- 35 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 8
About this dish
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.
Read more
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.
Ingredients
As an Amazon Associate, we may earn from qualifying purchases.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
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.
- 2Control
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.
- 3Season
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.
- 4Step
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.
- 5Step
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.
- 6Finish
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.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Stems chopped into the filling double the mushroom flavor; breadcrumbs crisp the surface at 190C.
- Finish cue
- Bake for 18 to 20 minutes, until the breadcrumb topping turns golden and the caps look tender rather than watery.
- Substitution
- Wipe mushrooms instead of rinsing to reduce moisture.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
35min, 8 ingredients
Category median
40min, 8 ingredients
Based on 168 recipes
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