Savory Stuffed Mushrooms with Parmesan and Garlic

Stuffed mushrooms are one of those appetizers that elevate any gathering—whether it’s a casual weeknight dinner or a festive cocktail party. I can’t tell you how many times I’ve watched these delicious bites disappear within minutes of serving! Creamy, cheesy, and garlicky, they’re bursting with flavor in each tender, bite-sized mushroom cap. Plus, they come together quickly, which makes them a lifesaver when you’re hosting last-minute guests.

If you’ve been searching for the perfect crowd-pleaser, this is it! These stuffed mushrooms are like little flavor bombs, ready to steal the spotlight at your next gathering.

### Why You’ll Love This Recipe

• Quick to prepare: You’ll have them ready to bake in just 15 minutes.
• Simple ingredients: No complicated grocery lists here—everything you need is likely already in your kitchen!
• Adaptable: Vegetarian-friendly and easy to customize with your favorite flavors or substitutes.
• Perfect for entertaining: They’re elegant and bite-sized, making them great finger food.

### Ingredients Breakdown

• Button or cremini mushrooms: Look for medium-sized mushrooms with a firm texture; you want them sturdy enough to hold the filling.
• Parmesan cheese: Use freshly grated Parmesan for the best flavor—trust me, it makes all the difference.
• Cream cheese: This is the creamy base of the filling. Room temperature cream cheese works best for easy mixing.
• Garlic: Freshly minced garlic gives the filling its rich aromatic flavor.
• Fresh parsley: Adds a pop of freshness and color. If you don’t have parsley, you can swap it for chives or thyme.
• Breadcrumbs: These create that irresistible slight crunch on top. Panko works great!
• Olive oil: For brushing the mushroom caps to help them roast to perfection.
• Salt and pepper: Just a pinch to enhance all the flavors.

### Step-by-Step Instructions

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with oil.
2. Gently wipe your mushrooms clean with a damp paper towel, and remove the stems. Save the stems for another recipe or finely chop them to add to the filling for extra flavor.
3. In a medium bowl, mix together the cream cheese, Parmesan, garlic, parsley, salt, and pepper. You want a smooth, well-combined mixture.
4. Stuff each mushroom cap with a generous spoonful of the filling. Aim to slightly mound the filling on top so they look nice and full.
5. Sprinkle breadcrumbs over the tops of the stuffed mushrooms for a crispy topping.
6. Brush the mushroom caps lightly with olive oil—it helps them roast to golden, juicy perfection.
7. Place the mushrooms on your prepared baking sheet, leaving a little space between each one to allow for even cooking.
8. Bake for 20–25 minutes, or until the mushrooms are tender and the topping is lightly golden. Serve warm, and watch them disappear!

### Chef’s Tips and Tricks

• Room temperature ingredients: Make sure your cream cheese is soft—this helps everything mix together easily and evenly.
• Don’t overstuff: It’s tempting, I know, but leave some space so the filling doesn’t spill out when baking.
• Make ahead: Prep the mushrooms a day in advance and bake them fresh when you’re ready to serve.

### Recipe Variations and Serving Suggestions

• Make them vegetarian-friendly: Swap the Parmesan for a plant-based version, and you’re good to go!
• Add protein: Mix some cooked and crumbled bacon or sausage into the filling for a meatier flavor.
• Spice things up: A dash of red pepper flakes or smoked paprika in the filling adds a subtle kick.
• Serve them as part of a spread: Pair these mushrooms with a cheese board and some sparkling wine for a fabulous appetizer line-up.

### FAQs

• Can I store leftovers? Yes! Store them in an airtight container in the fridge for up to 3 days. Reheat them in a 350°F oven until warm.
• Can they be frozen? You can freeze unbaked stuffed mushrooms. Lay them out on a tray until solid, then transfer to a freezer-safe bag. Bake them straight from frozen, adding an extra 5–10 minutes to the baking time.
• Can I use other types of mushrooms? Absolutely! Baby portobello mushrooms are a great option as they’re slightly larger, allowing for even more filling.

### Recipe Card

I’d love to hear how your stuffed mushrooms turned out! Snap a photo, share it on Instagram, and don’t forget to tag me at #TheKitchensAid. Let’s keep the deliciousness going!