Stuffed Mushrooms

Ingredients

• 450 g (1 pound)cremini (baby bella) mushrooms, preferably small or medium rather than large
• 30 ml (2 tablespoons)olive oil
• to tastesalt and pepper
• 30 g (2 tablespoons)butter
• 2shallots
• 4 clovesgarlic
• 5 ml (1 teaspoon) fresh, or 2.5 ml (1/2 teaspoon) driedthyme leaves
• 30 ml (2 tablespoons)Panko breadcrumbs
• 115 g (1/2 cup)cream cheese
• 60 ml (1/4 cup), lightly packedgrated Parmesan
• zest of 1/2 lemon, optionallemon zest
• 1.25 ml (1/4 teaspoon)onion powder
• 0.6 ml (1/8 teaspoon)paprika
• 0.6 ml (1/8 teaspoon), optionalcayenne pepper
• 15 ml (1 tablespoon)chopped parsley
• 30 g (2 tablespoons)butter
• 30 g (1/2 cup)Panko breadcrumbs
• 45 ml (3 tablespoons)grated Parmesan

Instructions

1. 1

   Prepare mushrooms

   Wash the mushrooms and dry them thoroughly with paper towels. Separate the caps from the stems, finely chop the stems, and finely chop the shallots, garlic and parsley.

2. 2

   Cook the filling base

   Melt the butter in a pan over medium heat. Add the chopped mushroom stems and shallots, cooking for a couple of minutes until softened and their excess moisture has evaporated. Add the garlic and thyme and cook for 30 seconds.

3. 3

   Mix the filling

   In a large bowl, combine the cooked mushroom mixture with the cream cheese, grated Parmesan, breadcrumbs, parsley, lemon zest, onion powder, paprika and cayenne. Season with salt and pepper. The method also mentions grated cheddar, but cheddar is not included in the ingredient list.

4. 4

   Make the topping

   Melt the butter in a small pan. Stir in the breadcrumbs until they are evenly coated, then take the pan off the heat and mix in the Parmesan.

5. 5

   Season the caps

   Arrange the mushroom caps on a baking sheet with the stem-side facing up. Drizzle with olive oil and season with salt and pepper.

6. 6

   Fill the mushrooms

   Spoon the filling into the mushroom caps and cover each with some of the breadcrumb topping.

7. 7

   Bake until golden

   Bake at 200°C (400°F) for about 20 minutes, until the topping is nicely browned.

8. 8

   Serve warm

   Enjoy the stuffed mushrooms while warm.

What are stuffed mushrooms?

Stuffed mushrooms are a popular American-style appetiser: mushroom caps are filled, topped and baked until tender. This version combines a soft, savoury filling with a crisp breadcrumb finish.

The method works well with smaller or medium cremini caps, which are easier to portion as finger food. The recipe describes the filling as three-cheese, although its ingredient list includes cream cheese and Parmesan but no cheddar.

Nutrition and macros by portion

The nutrition label shows one serving as written: 55 calories, 0g protein, 0g carbs, 0g fat.

The mushrooms and shallots contribute most of the carbohydrates, while butter, olive oil and cream cheese supply much of the fat. Cream cheese and Parmesan provide some protein, though the supplied nutrition figures list protein as 0 g per serving. Pair a few mushrooms with a fresh salad or vegetable side for a more balanced plate.

Choose and prepare the mushrooms

Size: Choose small or medium caps that are fairly similar, so they cook at a similar pace and are easy to fill.

Drying: Pat the washed mushrooms dry before baking. Removing surface moisture helps the caps roast rather than sit wet on the tray.

Stems: Chop the stems finely and cook them with the shallots. This uses the whole mushroom and helps the filling taste savoury.

Build a creamy filling

Cooked base: Let the mushroom stems and shallots soften and allow their released moisture to evaporate before adding the garlic and thyme. This keeps excess water out of the filling.

Cheese: Cream cheese gives the mixture its creamy body, while Parmesan brings a salty, savoury note. The written method mentions cheddar, but the listed ingredients do not provide an amount for it, so this version sticks to the listed ingredients.

Seasoning: Lemon zest is optional, but it can brighten the rich filling. Add the cayenne if you want a gentle heat.

Keep the topping crisp

Coating the Panko in melted butter helps it brown evenly in the oven. Take the pan off the heat before stirring in the Parmesan, as the recipe directs.

Top the filled caps shortly before baking. If the crumb mixture sits against the filling for too long, it may soften before it has a chance to colour.

Check for doneness

Oven: Bake at 200°C for about 20 minutes, using the timing as a guide rather than a strict finish line. Mushroom size and oven behaviour can affect how quickly they cook.

Visual cues: Look for a browned topping and caps that have softened. If the crumbs colour before the mushrooms are tender, cover the tray loosely and continue baking until the caps are ready.

Serve as an appetiser

These mushrooms are best served warm, when the filling is soft and the Panko is crisp. Arrange them on a platter with a little space between each cap so guests can pick them up easily.

For a more substantial spread, serve them alongside a green salad or other small bites. The recipe makes 27 mushrooms, so you can set out a portion at a time and keep the rest warm briefly.

Recipe notes & tips

• Use mushrooms of a similar size so they finish baking together.
• Dry the caps well after washing to avoid adding extra moisture to the tray.
• Cook the chopped stems until their excess water has evaporated before mixing the filling.
• Finely chop the shallots and garlic so they blend evenly into the filling.
• Keep an eye on the topping near the end of baking and use its browned colour as a cue.

Variations

• Add cheddar: Include grated cheddar in the filling if you want to follow the method's mention of a three-cheese mixture.
• Skip the heat: Leave out the cayenne for a milder filling.
• Use dried thyme: Swap the fresh thyme for the listed 1/2 teaspoon dried thyme.
• Add lemon: Include the optional lemon zest for a brighter flavour.
• Change the herbs: Replace the thyme with another chopped soft herb that suits the filling.

Common mistakes to avoid

• Wet mushrooms: Pat the caps dry after washing so they do not carry excess water into the oven.
• Watery filling: Cook the stems and shallots until their released moisture has evaporated.
• Burnt garlic: Add it after the stems and shallots soften, then cook for only 30 seconds.
• Pale topping: Coat the Panko evenly with butter and bake until it is nicely browned.
• Crowded caps: Leave a little room between mushrooms on the baking sheet so they bake evenly.

How to store

Cool leftovers and refrigerate them in a covered container for up to 3 days. Reheat in an oven at 180°C until hot; this helps the topping regain some crispness. The topping may soften if reheated in a microwave.

Frequently asked questions