Cheesy and baked to crispy-capped perfection, with a savory cream cheese filling that couldn’t be easier, meet the best stuffed mushroom recipe ever.
vegetarianappetizers
The BEST Stuffed Mushrooms Recipe
The Modern Proper (The Modern Proper)
10
servings
0
minutes
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Ingredients
Equipment
Cooling rack
Rimmed sheet pan
Instructions
1
Preheat the oven to 350°F with a rack in the center position. Set a cooling rack inside a rimmed sheet pan.
2
Destem the mushrooms
3
Carefully destem the mushrooms. Trim the rough ends off the stems, then mince the stems.
4
cook the mushrooms
5
Melt 2 tablespoons of the butter in a large skillet over medium heat. When the butter begins to sizzle, stir in the shallot, garlic, and mushroom stems. Cook until the shallots and mushrooms are softened, about 4 minutes. Transfer the shallot mixture to a medium bowl. Stir in the cream cheese, Parmesan, salt, pepper, onion powder, cayenne, and the parsley until combined. Chill in the fridge for 30 minutes.
6
Stuff the mushrooms
7
Evenly divide the filling between the mushroom caps, and place on the prepared sheet pan.
8
Bake and serve
9
Add the remaining 2 tablespoons butter to a medium microwave safe bowl, heat in the microwave until melted, about 45 seconds. Stir the panko into the melted butter. Dip the stuffing side of each mushroom into the panko, gently pressing to coat. Return to the sheet pan. Bake for 25 minutes, or until the mushrooms are tender and the breadcrumbs are golden brown. Sprinkle with remaining tablespoon parsley. Serve warm.
The BEST Stuffed Mushrooms Recipe
The Modern Proper (The Modern Proper)
10
servings
0
minutes
Cheesy and baked to crispy-capped perfection, with a savory cream cheese filling that couldn’t be easier, meet the best stuffed mushroom recipe ever.
Login to save this recipe to your collection, create meal plans, manage your grocery lists, and convert or scale ingredients with the step-by-step cooking assistant.
Get started
Ingredients
Equipment
Cooling rack
Rimmed sheet pan
Instructions
1
Preheat the oven to 350°F with a rack in the center position. Set a cooling rack inside a rimmed sheet pan.
2
Destem the mushrooms
3
Carefully destem the mushrooms. Trim the rough ends off the stems, then mince the stems.
4
cook the mushrooms
5
Melt 2 tablespoons of the butter in a large skillet over medium heat. When the butter begins to sizzle, stir in the shallot, garlic, and mushroom stems. Cook until the shallots and mushrooms are softened, about 4 minutes. Transfer the shallot mixture to a medium bowl. Stir in the cream cheese, Parmesan, salt, pepper, onion powder, cayenne, and the parsley until combined. Chill in the fridge for 30 minutes.
6
Stuff the mushrooms
7
Evenly divide the filling between the mushroom caps, and place on the prepared sheet pan.
8
Bake and serve
9
Add the remaining 2 tablespoons butter to a medium microwave safe bowl, heat in the microwave until melted, about 45 seconds. Stir the panko into the melted butter. Dip the stuffing side of each mushroom into the panko, gently pressing to coat. Return to the sheet pan. Bake for 25 minutes, or until the mushrooms are tender and the breadcrumbs are golden brown. Sprinkle with remaining tablespoon parsley. Serve warm.
vegetarianappetizers
