Stuffed mushrooms are one of my favorite appetizers. I used to make them stuffed with sausage or ground beef, but lately, I've been making a vegetarian variety. The recipe below has all the flavor of a meaty mushroom but it's completely veggie-friendly. The combination of cheese, breadcrumbs, and garlic is all you need to make a satisfying stuffed mushroom!
This makes a great appetizer for a party, but I also like making a batch to have around for snacks. One or two of these makes a satisfying midday snack that curbs my appetite until dinnertime. It's cheesy and creamy, and the garlic-forward flavor really keeps me from craving other snack foods.
Classic stuffed mushrooms
12
10 minutes
20 minutes
30 minutes
24 button mushrooms
1 tablespoon olive oil
2 cloves garlic, minced
1 teaspoon finely chopped fresh rosemary
1 (8-ounce) package cream cheese, softened
2 tablespoons Parmesan cheese
1/2 cup Panko-style breadcrumbs
Salt and pepper, to taste
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
Clean the mushrooms using a damp paper towel. Carefully remove the stems, placing the caps on the prepared baking tray. Finely chop the stems.
Heat the olive oil in a large skillet over medium-high heat. Add the mushroom stems and cook they're browned, about 5 minutes.
Add the garlic and rosemary cook until fragrant, about 1 minute.
Remove the mixture from the heat and allow it to cool completely.
In a small bowl, combine the cooled mushroom stems with the cream cheese, Parmesan cheese, and breadcrumbs. Season the mixture with salt and pepper, to taste.
Using a small spoon, fill each mushroom cap with the filling, mounding it up on top of the cap.
Bake until the mushrooms are golden brown and the filling is very hot, about 20 minutes.