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Stuffed Mushrooms

Stuffed Mushrooms
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Recipe for classic stuffed mushrooms, perfect as appetizers.

Ingredients

Scale
  • 24 large white mushrooms or cremini (about 0.7 to 0.9 kg)
  • 2 tablespoons olive oil, divided
  • 1/2 cup finely chopped yellow onion
  • 2 garlic cloves, minced
  • Mushroom stems, finely chopped
  • 1/2 cup plain breadcrumbs (panko for extra crunch)
  • 1/4 cup grated Parmesan cheese, plus extra for topping
  • 1/4 cup finely chopped fresh parsley
  • 2 tablespoons cream cheese, softened (optional, for creaminess)
  • Salt and freshly ground black pepper to taste
  • 1/4 cup chicken or vegetable broth (or dry white wine)

Instructions

  1. Preheat oven to 190°C (375°F). Line a baking sheet with parchment paper.
  2. Gently wipe mushrooms with a damp cloth. Carefully remove the stems and save them for the filling. Arrange the mushroom caps gill-side up on the prepared baking sheet.
  3. Finely chop the reserved mushroom stems.
  4. Heat 1 tablespoon olive oil in a skillet over medium heat. Add the chopped onion and sauté until softened, about 3–5 minutes. Add the garlic and chopped mushroom stems and cook 5–7 minutes until the moisture evaporates. Remove from heat.
  5. In a medium bowl, mix the onion-mushroom mixture, breadcrumbs, Parmesan, parsley, cream cheese (if using), salt, and pepper. If the mixture seems dry, add a tablespoon of broth or wine.
  6. Spoon the filling into each mushroom cap, slightly mounding the tops.
  7. Drizzle the remaining olive oil over the stuffed mushrooms and sprinkle extra Parmesan on top if desired.
  8. Bake for 20–25 minutes, until the mushrooms are tender and the filling is golden brown.
  9. Serve warm as appetizers.

Notes

  • Use panko breadcrumbs for a crispier texture.
  • Add cream cheese for a creamier filling.
  • Broth or wine keeps the filling moist.

Nutrition

Find it online: https://www.masterthecook.com/stuffed-mushrooms/