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Vegetarian Stuffed Mushrooms

Vegetarian stuffed mushrooms are filled with a savory mixture of mushroom stems, panko, Parmesan, and cream cheese. Baked until the caps are tender and the tops are lightly browned, they make an easy, warm appetizer.
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Prep Time 15 minutes
Cook Time 29 minutes
Total Time 44 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: American
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

Prepare the mushrooms
  • 18 cremini mushrooms large (about 1.5 pounds), stems removed and finely chopped
Make the filling
  • 1 tbsp olive oil
  • 2 cloves garlic minced
  • 0.75 cup panko breadcrumbs
  • 0.5 cup Parmesan cheese finely grated
  • 4 oz cream cheese softened
  • 2 tbsp fresh parsley chopped
  • 0.25 tsp kosher salt
  • 0.125 tsp black pepper

Equipment

  • 1 rimmed baking sheet
  • 1 10-inch skillet

Method
 

Prepare the mushrooms
  1. Heat the oven to 400°F.
  2. Line a rimmed baking sheet with parchment paper.
  3. Arrange the mushroom caps cavity side up on the prepared baking sheet.
Make the filling
  1. Heat the olive oil in a 10-inch skillet over medium heat, add the chopped mushroom stems, and cook for 5 to 7 minutes until tender and their moisture has evaporated.
  2. Add the garlic and cook for 30 seconds.
  3. Remove the skillet from the heat and stir in the panko, Parmesan, cream cheese, parsley, salt, and pepper until evenly combined.
Stuff and bake
  1. Spoon the filling into the mushroom caps.
  2. Bake for 20 to 25 minutes, until the caps are tender and the filling is lightly browned.

Notes

For the best texture, make sure the mushroom stems have released and evaporated their moisture before mixing the filling. Refrigerate leftovers for up to 3 days; freezing is not recommended because the mushrooms can become watery. Use gluten-free breadcrumbs for a gluten-free variation.