Stuffed Mushrooms
Sofia Romano
@sofiaromanoeats
Prep
15 min
Cook
15 min
Total
30 min
Servings
6
Difficulty
Easy
Let's cook
Pre-bake the caps
Brush the caps with oil and bake hollow-side down at 400°F (205°C) for 10 minutes. Pour off the liquid that collects.
💡Mushrooms are mostly water. Skipping this leaves you with filling floating in a puddle.
Use the stems
Finely chop the reserved stems and fry them with the garlic for 4 minutes until the moisture has cooked off.
Mix the filling
Beat the cream cheese with the parmesan, cooked stems, herbs, salt, and pepper.
Fill and top
Turn the caps hollow-side up, mound the filling in generously, and press panko mixed with a little oil onto the tops.
Bake until golden
Bake 18 minutes at 400°F until the filling is bubbling and the crumb topping is browned.
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📝 Tips, swaps, and make-ahead notes
Do not wash mushrooms under the tap — they absorb the water. Brush them clean with a damp cloth instead. Assembled unbaked mushrooms keep a day in the fridge.
- •Add: Crumbled sausage, crab, or chopped spinach folded into the filling.
- •Gluten-free: Ground almonds or GF panko for the topping.
- •Larger: Portobello caps make a main course; bake 25 minutes.
Nutrition & Safety
Calories
212kcal
Protein
7g
Carbs
9g
Fat
17g
⚠️ Allergen & Safety Note
This recipe contains dairy and gluten. Nutritional values are estimates per serving and may vary based on the specific ingredients you use. If you have food allergies, please verify all ingredients before cooking.
AI-assisted content. Always verify instructions with trusted culinary sources.
Made by the Chew community
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