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- 16 large cremini or button mushrooms - 1 cup cream cheese, softened - ½ cup grated Parmesan cheese - 3 cloves garlic, minced - 2 tablespoons fresh parsley, chopped - ½ teaspoon black pepper - ½ teaspoon salt - ½ teaspoon red pepper flakes (optional) - 1 tablespoon olive oil - 1 cup breadcrumbs (preferably panko) These ingredients create a savory treat that everyone loves. The mushrooms provide a perfect base. Cream cheese adds a rich, smooth texture. Parmesan gives a salty bite that makes each bite special. Garlic brings warmth and depth to the dish. Fresh parsley adds a pop of color and freshness. When preparing, use large cremini or button mushrooms. They hold the stuffing well. Softened cream cheese blends easily with the other flavors. Grated Parmesan adds a nice crust when baked. Minced garlic is key for that robust taste. Feel free to adjust the spices to your liking. If you enjoy heat, add red pepper flakes. The olive oil helps sauté the garlic and mushroom stems. Panko breadcrumbs give a delightful crunch on top. Gather these ingredients, and you’re on your way to a delicious snack! {{ingredient_image_1}} 1. Preheat your oven to 375°F (190°C). 2. Clean the mushrooms with a damp cloth. Remove the stems and set the caps aside. 3. Finely chop the mushroom stems and keep them for later. 4. In a skillet, heat one tablespoon of olive oil over medium heat. 5. Add the chopped stems, three cloves of minced garlic, and a pinch of salt. 6. Sauté for about 3-4 minutes until they smell wonderful and look tender. 1. In a mixing bowl, combine the sautéed stems and the following ingredients: - 1 cup cream cheese, softened - ½ cup grated Parmesan cheese - 2 tablespoons fresh parsley, chopped - ½ teaspoon black pepper - ½ teaspoon red pepper flakes (optional) 2. Mix everything until it is well blended and creamy. 3. Take a small spoon or your hands to stuff each mushroom cap with the cheese mixture. 4. Press gently to pack the filling inside each cap. 1. Arrange the stuffed mushrooms on a baking sheet lined with parchment paper. 2. Sprinkle the tops with 1 cup of breadcrumbs for a nice crunch. 3. Bake in the preheated oven for 20-25 minutes. 4. Look for tender mushrooms and golden brown tops as signs they are done. 5. Let them cool for a few minutes before serving. - Substitutions for cheese: You can swap cream cheese for ricotta or goat cheese. This change adds a unique flavor. If you want a stronger taste, try blue cheese. Mix and match cheeses to find your favorite. - Adding herbs and spices: Fresh herbs like thyme or oregano work well. You can even add a dash of lemon zest for brightness. A pinch of smoked paprika adds a nice depth too. - How to achieve maximum crunch: Use panko breadcrumbs for stuffing and topping. Panko gives a light, crispy texture. Bake until golden brown for the best crunch. - Storage options for leftovers: Store leftovers in an airtight container in the fridge. They last about three days. For longer storage, freeze them before baking. Wrap them tightly in plastic wrap. - Garnishing ideas for serving: Top with fresh parsley or a sprinkle of Parmesan. This adds color and flair. You can also drizzle a bit of balsamic glaze for an elegant touch. - Serving suggestions and pairing: Serve these mushrooms as appetizers or snacks. They pair well with a crisp salad or a glass of white wine. These bites also go great with a charcuterie board. Pro Tips Choose Fresh Mushrooms: Always select firm, unblemished mushrooms for the best flavor and texture. Customize the Filling: Feel free to add other ingredients like spinach or bacon for added complexity and flavor. Let Them Cool: Allow stuffed mushrooms to cool slightly before serving to enhance the flavors and make them easier to handle. Serving Suggestions: Pair with a tangy dipping sauce, like marinara or a garlic aioli, for an extra burst of flavor. {{image_2}} You can change the filling for stuffed mushrooms to suit your taste. Try adding meats like sausage or bacon for a savory twist. Just cook the meat first to get rid of excess fat. Then, mix it with the cheese and herbs. For a vegetarian option, use vegetable-based fillings. Chopped spinach or artichokes work great. You can also add nuts for crunch. This way, you keep the dish tasty and satisfying without meat. To add new layers of flavor, try different herbs like thyme or rosemary. These herbs give a fresh taste. They also pair well with garlic and cheese. Just mix them into your filling for a fragrant boost. You can also infuse flavors with spices. Adding a bit of smoked paprika or cumin can change the game. These spices add warmth and depth. Experiment with just a pinch at first to find your perfect balance. After cooking, let the Garlic Parmesan Stuffed Mushrooms cool down. Place them in a shallow dish. Cover the dish with plastic wrap or a tight lid. Store them in the fridge. They stay fresh for about 3 to 5 days. For long-term storage, you can freeze the stuffed mushrooms. First, let them cool completely. Then, arrange them on a baking sheet. Freeze them for about 1 hour. Once frozen, transfer them to a freezer bag. Remove as much air as possible. They will last for about 2 to 3 months in the freezer. To reheat your stuffed mushrooms, use the oven for best results. Preheat the oven to 350°F (175°C). Place the mushrooms on a baking sheet. Heat them for about 10-15 minutes, or until warm. This method helps keep the mushrooms soft and the topping crispy. You can also reheat them in the microwave. Place them on a microwave-safe plate. Heat in short bursts of 30 seconds. Check often to avoid overcooking. While you can serve them at room temperature, warm mushrooms taste best. The flavors pop when they are hot. You will know the stuffed mushrooms are done when they are golden brown. The tops should look crisp, and the mushrooms will be tender. Bake them for about 20-25 minutes at 375°F (190°C). Keep an eye on them near the end to avoid overcooking. I do not recommend using frozen mushrooms for this dish. Frozen mushrooms can become watery when cooked. Fresh mushrooms hold their shape and flavor better. Use large cremini or button mushrooms for the best results. These stuffed mushrooms pair well with many dishes. You can serve them as an appetizer or side. They go great with a fresh salad, roasted veggies, or pasta. For a fun touch, try them with a dipping sauce. To make this recipe gluten-free, use gluten-free breadcrumbs. You can find these at many grocery stores. Check the labels to ensure they meet your needs. The rest of the ingredients are naturally gluten-free, so enjoy! Garlic Parmesan stuffed mushrooms offer great flavor and texture. We covered the essential ingredients, step-by-step prep, and baking methods. Tips for customizing your dish and storing leftovers help you enjoy these treats longer. Remember, you can mix in meats or veggies for new twists. Serve them hot or cold based on your taste. With these insights, I hope you feel inspired to create a delicious appetizer. Dive into your kitchen and make this tasty dish today!

Garlic Parmesan Stuffed Mushrooms

Delicious stuffed mushrooms filled with a creamy garlic and Parmesan mixture, perfect as an appetizer.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Appetizer
Cuisine Italian
Servings 4
Calories 150 kcal

Ingredients
  

  • 16 large cremini or button mushrooms
  • 1 cup cream cheese, softened
  • 0.5 cup grated Parmesan cheese
  • 3 cloves garlic, minced
  • 2 tablespoons fresh parsley, chopped
  • 0.5 teaspoon black pepper
  • 0.5 teaspoon salt
  • 0.5 teaspoon red pepper flakes (optional, for a kick)
  • 1 tablespoon olive oil
  • 1 cup breadcrumbs (preferably panko for crunch)

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • Clean the mushrooms with a damp cloth and remove the stems, setting the caps aside. Finely chop the stems and reserve.
  • In a skillet, heat the olive oil over medium heat. Add the chopped mushroom stems, minced garlic, and a pinch of salt. Sauté for about 3-4 minutes until fragrant and the stems are tender.
  • In a mixing bowl, combine the sautéed stems, cream cheese, grated Parmesan, chopped parsley, black pepper, and red pepper flakes. Mix until all ingredients are well incorporated.
  • Using a small spoon or your hands, stuff each mushroom cap with a generous amount of the cheese mixture, pressing gently to pack it in.
  • Place the stuffed mushrooms on a baking sheet lined with parchment paper.
  • Sprinkle the tops of the stuffed mushrooms with breadcrumbs for extra crunch.
  • Bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the tops are golden brown.
  • Allow to cool for a few minutes before serving.

Notes

Arrange the stuffed mushrooms on a serving platter garnished with additional fresh parsley and a sprinkle of grated Parmesan for an elegant touch.
Keyword appetizer, garlic, mushrooms, Parmesan, stuffed