Stuffed Mushrooms Recipe: The Best Winter Appetizer
We’re in the winter season, and it’s only right I share one of my sure banker recipes for this season. Stuffed mushrooms are one of the best winter appetizers that you can try out with friends and family this season. They not only look good, they taste delicious and are quite easy to make. Here’s my special stuffed mushroom recipe for you.
Stuffed Mushrooms Recipe
This special stuffed mushroom recipe is one of the best things you can try this season as it makes for a perfect and yummy appetizer. The mushrooms are filled with two types of cheese amongst other ingredients, and they taste delightful with a cheesy and garlicky flavor.
How to Prepare the Stuffed Mushroom Recipe
The stuffed mushrooms are quite easy to prepare, and in less than an hour, your tasty filled mushrooms are already ready to be served. Here’s what you’ll need and how you’ll make this special recipe.
Ingredients for Preparing Stuffed Mushrooms
Here are the ingredients you need to prepare this special stuffed mushroom recipe at home.
- 30 medium-sized fresh button mushrooms (about 1½ lbs)
- 4 ounces of cream cheese
- 1 ounce of Parmesan cheese, grated
- ⅓ cup of whole-wheat panko bread crumbs
- 1 tablespoon of garlic, chopped
- 1 tablespoon of olive oil
- ½ teaspoon of kosher salt
- ½ teaspoon of black pepper
- 2 tablespoons of fresh parsley, chopped
- 1 tablespoon of fresh thyme, chopped
- Cooking spray
Instructions for Preparing Stuffed Mushrooms
Here are the step-by-step instructions you need to prepare this delicious stuffed mushroom recipe at home.
Step 1: Remove the stems of the mushrooms, and brush off any dirt from the caps or stems. Preheat your oven to 400°F (or 200°C).
Step 2: Line a baking sheet with parchment paper, and set the mushroom caps with the stemmed sides up. Chop the mushroom stems you set aside.
Step 3: Get a large skillet over medium-high heat, and heat the olive oil. Add in the chopped mushroom stems, garlic, pepper, and salt. Stir constantly for about 5-7 minutes until the mushrooms are softened and golden brown with all moisture removed.
Step 4: Add ¼ cup of the panko bread crumbs to the mix and keep stirring for about 1 minute until it turns light golden.
Step 5: Add in the cream cheese, 2 tablespoons of the Parmesan cheese (not all), parsley, and thyme. Remove from heat and keep stirring until everything is well combined.
Step 6: Scoop teaspoonfuls of the cheese mixture into each mushroom cap.
Step 7: Mix the remaining bread crumbs and Parmesan cheese in a small bowl. Now, take each filled mushroom cap and dip the tip into this bread-parmesan mix to lightly coat. Return to the baking sheet as it’s time to cook!
Step 8: Lightly coat the tops of the stuffed mushrooms with cooking spray and bake in the preheated oven for about 24 minutes or until the tops are golden brown and the mushrooms are soft.
Notes:
- To prepare ahead, you can store the unbaked stuffed mushrooms in an airtight container and place them in the refrigerator or freezer until you’re ready to bake them. Allow to thaw overnight in the refrigerator if frozen.
How to Store Stuffed Mushrooms
I’d be honest with you guys, the best time to enjoy the stuffed mushrooms is on the same day they are made and it will taste, feel, and look just perfect. However, if you have leftovers, you can store them in an airtight container in the refrigerator for up to 3 days. Reheat in a microwave (at 30-second intervals) or oven (at 350°F for 10-15 minutes) before serving.
Stuffed Mushrooms Recipe: The Best Winter Appetizer
Equipment
- Oven
Ingredients
- 30 medium-sized fresh button mushrooms about 1½ lbs
- 4 ounces of cream cheese
- 1 ounce of Parmesan cheese grated
- ⅓ cup of whole-wheat panko bread crumbs
- 1 tablespoon of garlic chopped
- 1 tablespoon of olive oil
- ½ teaspoon of kosher salt
- ½ teaspoon of black pepper
- 2 tablespoons of fresh parsley chopped
- 1 tablespoon of fresh thyme chopped
- Cooking spray
Instructions
- Remove the stems of the mushrooms, and brush off any dirt from the caps or stems. Preheat your oven to 400°F (or 200°C).
- Line a baking sheet with parchment paper, and set the mushroom caps with the stemmed sides up. Chop the mushroom stems you set aside.
- Get a large skillet over medium-high heat, and heat the olive oil. Add in the chopped mushroom stems, garlic, pepper, and salt. Stir constantly for about 5-7 minutes until the mushrooms are softened and golden brown with all moisture removed.
- Add ¼ cup of the panko bread crumbs to the mix and keep stirring for about 1 minute until it turns light golden.
- Add in the cream cheese, 2 tablespoons of the Parmesan cheese (not all), parsley, and thyme. Remove from heat and keep stirring until everything is well combined.
- Scoop teaspoonfuls of the cheese mixture into each mushroom cap.
- Mix the remaining bread crumbs and Parmesan cheese in a small bowl. Now, take each filled mushroom cap and dip the tip into this bread-parmesan mix to lightly coat. Return to the baking sheet as it's time to cook!
- Lightly coat the tops of the stuffed mushrooms with cooking spray and bake in the preheated oven for about 24 minutes or until the tops are golden brown and the mushrooms are soft.
Notes
- To prepare ahead, you can store the unbaked stuffed mushrooms in an airtight container and place them in the refrigerator or freezer until you're ready to bake them. Allow to thaw overnight in the refrigerator if frozen.
Nutrition
This stuffed mushroom recipe is one you can always count on when you need delicious winter appetizers. They taste really delicious and yummy with a dynamic flavor profile and are still easy to prepare when you want to. When you try out this recipe, make sure to drop a comment below sharing how much you enjoyed it.
