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Stuffed Mushrooms: The Ultimate Savory Bite-Sized Appetizer Everyone Craves


  • Author: Hannah

Ingredients

Scale
  • 1620 medium white or cremini mushrooms, stems removed and cleaned

  • 4 oz cream cheese, softened

  • 1/4 cup grated Parmesan cheese

  • 2 cloves garlic, minced

  • 1/4 cup Italian-style breadcrumbs

  • 2 tablespoons chopped parsley (plus more for garnish)

  • 1 tablespoon olive oil

  • Salt and pepper, to taste

  • Optional: 2 tablespoons chopped cooked bacon or sausage, or shredded mozzarella


Instructions

  • Preheat oven to 375°F (190°C). Lightly grease or line a baking sheet with parchment paper.

  • Clean the mushrooms:
    Gently remove stems and set mushroom caps aside. Finely chop the stems.

  • Sauté the filling:
    In a skillet, heat olive oil over medium heat. Add chopped mushroom stems and garlic. Cook for 3–4 minutes until softened. Let cool slightly.

  • Make the stuffing:
    In a bowl, mix sautéed stems, cream cheese, Parmesan, breadcrumbs, parsley, salt, and pepper. Add optional bacon or sausage if using.

  • Stuff the mushrooms:
    Fill each mushroom cap with a spoonful of the mixture, pressing slightly to pack.

  • Bake for 18–20 minutes, or until mushrooms are tender and tops are golden.

 

  • Garnish with fresh parsley and serve warm.