Herb and Cheese Stuffed Mushrooms

Stuffed mushrooms are the little appetizer that disappears first from every holiday buffet. These are filled with a savory mix of the chopped mushroom stems, shallot and garlic stirred into cream cheese, Parmesan-style cheese and fresh parsley and thyme, then topped with a sprinkle of panko and baked until golden and crisp on top.

The trick is a quick pre-bake of the empty caps, so they don’t turn watery. You can stuff them the day before and bake them right when guests arrive. Set them out with our Hot Spinach Artichoke Dip and Greek Spanakopita for an easy party spread.

Herb and Cheese Stuffed Mushrooms

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Bite-size mushroom caps filled with a garlicky cream cheese, Parmesan-style cheese and fresh herb stuffing, topped with crisp panko and baked until golden. An easy make-ahead appetizer for holiday parties.

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Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Servings: 8 servings

Course: Appetizer

Cuisine: American

Ingredients Method Notes

Ingredients

  

1x2x3x?

• 24 medium white or cremini mushrooms about 1 1/2 pounds, stems removed and saved
• 1 tablespoon olive oil for brushing
• 2 tablespoons butter
• 1 small shallot minced
• 2 cloves garlic minced
• 4 ounces cream cheese softened
• 1/3 cup grated Parmesan-style cheese plus more for topping
• 1/3 cup panko breadcrumbs divided
• 2 tablespoons fresh parsley chopped, plus more for garnish
• 1 teaspoon fresh thyme leaves or 1/4 teaspoon dried
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper

Method

 

1. Preheat the oven to 400°F and line a rimmed baking sheet with parchment paper. Finely chop the mushroom stems.
2. Brush the mushroom caps lightly with olive oil and arrange them gill-side down on the baking sheet. Bake for 10 minutes to release some of their moisture, then flip them over and pat the insides dry with a paper towel.
3. Meanwhile, melt the butter in a skillet over medium heat. Add the chopped stems and shallot and cook for 5 to 6 minutes, until the liquid has cooked off and they start to brown. Add the garlic and cook for 30 seconds. Let cool for a few minutes.
4. In a bowl, mix the cream cheese, Parmesan-style cheese, half the panko, the parsley, thyme, salt, pepper and the cooked mushroom mixture until combined.
5. Spoon the filling into the mushroom caps, mounding it slightly. Sprinkle with the remaining panko and a little more cheese.
6. Bake for 12 to 15 minutes, until the filling is hot and the tops are golden. Sprinkle with parsley and serve warm.

Notes

Make ahead. Stuff the pre-baked caps up to 1 day ahead, cover and refrigerate. Bake straight from the fridge for 15 to 18 minutes.

Why pre-bake? Mushrooms give off a lot of water. Baking the caps first keeps the finished mushrooms from sitting in a puddle.

Variations. Add 2 tablespoons finely chopped spinach or sun-dried tomatoes to the filling, or swap the cream cheese for a garlic-and-herb cheese spread.

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Shopping list

Produce

• 1 1/2 lb medium white or cremini mushrooms (about 24)
• 1 small shallot
• 1 head garlic
• Fresh parsley and thyme

Dairy

• 4 oz cream cheese
• Grated Parmesan-style cheese
• Butter

Pantry

• Panko breadcrumbs
• Olive oil