If you’re looking for the ultimate crowd-pleasing appetizer that’s as simple as it is elegant, look no further than Stuffed Mushrooms with Herbs and Cheese. Each bite is a perfect union of earthy mushrooms, creamy cheese, and fragrant herbs, all baked until golden and irresistible. Whether you’re hosting a dinner party or craving a cozy snack, this recipe transforms humble ingredients into a dish that feels celebratory every single time. Trust me, once you try these, they’ll become your new go-to for any gathering!
Ingredients You’ll Need
Gathering the ingredients for Stuffed Mushrooms with Herbs and Cheese is delightfully straightforward, and each component brings a little magic to the final flavor and texture. Let’s break down why every item on this list matters for the tastiest results.
- Large white or cremini mushrooms (16): The perfect vessel for stuffing, offering a mild earthy flavor and a sturdy bite.
- Olive oil (2 tablespoons): Adds richness and helps soften the mushroom stems and garlic.
- Garlic, minced (2 cloves): Brings an aromatic punch that wakes up the whole dish.
- Finely chopped mushroom stems (1/4 cup): Ensures nothing goes to waste and adds extra mushroom flavor to the filling.
- Cream cheese, softened (1/4 cup): Provides a creamy, tangy base that holds everything together.
- Parmesan cheese, grated (1/4 cup): Adds salty, nutty depth and helps the tops turn golden as they bake.
- Breadcrumbs (2 tablespoons): Create a bit of crunch and help bind the filling.
- Fresh parsley, chopped (1 tablespoon): Brightens up the flavors and adds a touch of color.
- Dried thyme (1/2 teaspoon): Offers an herby, woodsy note that pairs beautifully with mushrooms and cheese.
- Salt (1/4 teaspoon): Just enough to enhance all the flavors.
- Black pepper (1/4 teaspoon): Adds a gentle kick that balances the richness.
- Extra Parmesan and chopped herbs (optional): Perfect for that final flourish right before serving.
How to Make Stuffed Mushrooms with Herbs and Cheese
Step 1: Prep the Mushrooms
Start by preheating your oven to 375°F (190°C) and lining a baking sheet with parchment paper. Gently clean each mushroom with a damp paper towel to remove any dirt, then carefully snap out the stems. Don’t toss those stems—they’re destined for the delicious filling!
Step 2: Sauté the Filling Base
Finely chop the reserved mushroom stems. In a skillet over medium heat, add the olive oil, then toss in the chopped stems and minced garlic. Sauté for 3 to 4 minutes, stirring occasionally, until the stems are soft and the garlic is wonderfully fragrant. Let this mixture cool for a couple of minutes before moving to the next step.
Step 3: Mix the Filling
In a medium bowl, combine the sautéed mushroom stem mixture with the cream cheese, grated Parmesan, breadcrumbs, chopped parsley, dried thyme, salt, and black pepper. Stir everything together until the filling is creamy, well combined, and flecked with herbs. Taste and adjust the seasoning if you like.
Step 4: Fill the Mushroom Caps
Spoon the cheesy herb filling generously into each mushroom cap, mounding it slightly so there’s plenty of flavor in every bite. Arrange the stuffed mushrooms on your prepared baking sheet, making sure they’re upright and snug so the filling doesn’t spill out during baking.
Step 5: Bake to Golden Perfection
Pop the tray into your preheated oven and bake for 18 to 20 minutes. You’ll know they’re done when the mushrooms are tender and the tops are beautifully golden. If you love a bit of extra color, you can broil them for a minute or two at the end, but keep a close eye on them!
How to Serve Stuffed Mushrooms with Herbs and Cheese
Garnishes
Before serving, sprinkle your Stuffed Mushrooms with Herbs and Cheese with a little extra grated Parmesan and a shower of fresh chopped parsley or thyme. This not only adds a burst of color but also a fresh, herby finish that makes them irresistible to nibble.
Side Dishes
These mushrooms are fantastic as part of an appetizer spread alongside crisp crudités, olives, or a simple salad with lemony vinaigrette. If you want to go all out, serve them with crusty bread to soak up any cheesy bits, or a bowl of soup to kick off a cozy dinner.
Creative Ways to Present
For a fun twist, arrange your Stuffed Mushrooms with Herbs and Cheese on a rustic wooden board with toothpicks for easy grabbing, or nestle them into mini muffin liners for a polished look at a party. They’re also adorable served in small cast-iron skillets for individual portions.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (which is rare, honestly!), transfer them to an airtight container once they’ve cooled. They’ll keep in the fridge for up to 3 days without losing their texture or flavor.
Freezing
You can freeze Stuffed Mushrooms with Herbs and Cheese before or after baking. Place them on a baking sheet to freeze solid, then store in a zip-top bag for up to one month. When ready to enjoy, bake straight from the freezer, adding a few extra minutes to the cooking time.
Reheating
To reheat, place the mushrooms on a baking sheet and warm them in a 350°F oven for 10 to 12 minutes until heated through. This keeps the filling creamy and the mushroom caps tender, just like when they were freshly baked.
FAQs
Can I make Stuffed Mushrooms with Herbs and Cheese ahead of time?
Absolutely! You can assemble the mushrooms up to a day in advance and keep them covered in the refrigerator. Just bake them right before serving so they’re warm and golden for your guests.
What’s the best type Appetizer
Both white and cremini mushrooms work beautifully. White mushrooms have a milder flavor, while cremini mushrooms are a bit earthier and heartier, so choose based on your personal preference.
Can I make this recipe gluten-free?
Yes, just swap regular breadcrumbs for gluten-free ones or leave them out entirely. The filling will still be creamy and delicious—no one will miss a thing!
Do I have to use cream cheese?
Cream cheese creates that luscious texture, but you can substitute with goat cheese or ricotta for a different flavor profile. Just make sure whatever cheese you use is soft and spreadable.
How do I keep the mushrooms from getting soggy?
To avoid soggy mushrooms, don’t wash them under running water—just wipe them clean with a damp paper towel. Also, don’t overbake; the 18 to 20 minute window is perfect for tender, not watery, caps.
Final Thoughts
Give Stuffed Mushrooms with Herbs and Cheese a spot in your appetizer lineup, and you’ll see just how quickly they disappear! This recipe is a true classic that always brings warmth, comfort, and a touch of elegance to the table. I hope you enjoy sharing these with friends and family as much as I do.
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Stuffed Mushrooms with Herbs and Cheese Recipe
- Total Time: 35 minutes
- Yield: 16 stuffed mushrooms 1x
- Diet: Vegetarian
Description
Deliciously savory stuffed mushrooms filled with a creamy blend of herbs, garlic, and cheeses, baked to golden perfection. Perfect as a party appetizer or a flavorful vegetarian bite.
Ingredients
Mushroom and Filling Ingredients
- 16 large white or cremini mushrooms (stems removed and reserved)
- 2 tablespoons olive oil
- 2 cloves garlic (minced)
- 1/4 cup finely chopped mushroom stems
- 1/4 cup cream cheese (softened)
- 1/4 cup grated Parmesan cheese
- 2 tablespoons breadcrumbs
- 1 tablespoon chopped fresh parsley
- 1/2 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Extra Parmesan and chopped herbs for garnish (optional)
Instructions
- Preheat Oven and Prepare Mushrooms: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. Clean the mushrooms gently with a damp paper towel; remove the stems carefully and set aside for the filling.
- Chop and Sauté Stems: Finely chop the reserved mushroom stems. In a medium skillet over medium heat, warm the olive oil. Add the minced garlic and chopped mushroom stems, sautéing for 3 to 4 minutes until they are soft and fragrant. Remove from heat and let cool slightly.
- Mix Filling: In a mixing bowl, combine the cooled mushroom stem mixture with softened cream cheese, grated Parmesan, breadcrumbs, chopped parsley, dried thyme, salt, and black pepper. Stir well to create a creamy, well-blended filling.
- Stuff Mushrooms: Using a spoon, fill each mushroom cap generously with the prepared mixture, mounding the filling slightly on top for a hearty presentation.
- Bake: Arrange the stuffed mushrooms on the prepared baking sheet. Bake in the preheated oven for 18 to 20 minutes, or until the mushrooms are tender and the tops are a light golden brown.
- Garnish and Serve: Optionally sprinkle extra Parmesan cheese and freshly chopped herbs over the stuffed mushrooms just before serving for an added flavor and decorative touch.
Notes
- For a gluten-free version, substitute regular breadcrumbs with gluten-free breadcrumbs or omit them entirely.
- These stuffed mushrooms can be prepared ahead of time and refrigerated; bake just before serving to maintain freshness and texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 2 mushrooms
- Calories: 70
- Sugar: 1g
- Sodium: 120mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 10mg
