Stuffed Mushrooms Recipe

Prep mushrooms

Clean the mushroom caps by wiping them with a damp paper towel or brushing off dirt. Remove stems by twisting and pulling gently; reserve stems for the filling. If caps are very large, hollow slightly with a small spoon to create more room for filling.

Place caps on a baking sheet, brush the outside of caps lightly with 1 tbs olive oil and season the inside lightly with 1/2 tsp salt and 1/4 tsp black pepper. Set aside while making the filling.

Cook aromatics and stems

Heat a skillet over medium heat. Add 2 tbs unsalted butter and 1 tbs olive oil. When butter is melted and shimmering, add 1/2 cup finely diced yellow onion and cook 3–4 minutes until softened and translucent. Add 3 minced garlic cloves and cook 30 seconds until fragrant. Add 1 cup finely chopped reserved mushroom stems and cook 4–5 minutes until stems release moisture and begin to brown. Add 1 cup chopped fresh spinach and cook until wilted, about 1–2 minutes (if using frozen, make sure excess water is squeezed out before adding). Remove pan from heat and let cool 3–4 minutes.

Combine filling

In a mixing bowl, combine the cooled onion/mushroom/ spinach mixture with 4 oz softened cream cheese, 1/2 cup grated Parmesan, 1/2 cup Panko breadcrumbs, 2 tbs chopped fresh parsley, 1 tsp chopped thyme (optional), 1/2 tsp lemon zest (optional), 1/4 tsp smoked paprika (optional), 1/2 tsp salt and 1/4 tsp black pepper. Mix until uniformly combined; the filling should be moist but hold together. If too loose, add up to 1–2 tbs more Panko. Taste and adjust seasoning.

Stuff mushrooms

Preheat oven to 375°F (190°C). Using a small spoon or piping bag, mound about 1 to 1 1/2 tablespoons (roughly) of filling into each mushroom cap, slightly packing but not overstuffing. Arrange stuffed mushrooms snugly on a baking sheet or ovenproof dish so they support one another.

Add topping

In a small bowl, toss 1/2 cup Panko (reserved) with 1 tsp olive oil or melted butter and 2 tbs grated Parmesan. Sprinkle a little breadcrumb mixture on top of each stuffed mushroom (this will add a crunchy finish).

Bake

Bake in the preheated 375°F (190°C) oven for 18–22 minutes, until filling is set, tops are golden and mushrooms have released their juices. For a lightly browned top, switch oven to broil for 1–2 minutes keeping a close eye to avoid burning.

Finish

Remove from oven and let cool 3–5 minutes. Sprinkle with chopped chives or parsley and an extra pinch of grated Parmesan before serving.