Stuffed Mushrooms Recipe
Make Stuffed Mushrooms Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Mushrooms
Filling
Finish & Garnish
Method
Mushrooms
- 1
Prepare caps
Preheat oven to 375°F (190°C). Clean the mushrooms by wiping them with a damp paper towel; avoid soaking. Gently twist and pull stems from caps and set caps aside on a baking sheet, cavity up. Reserve stems for the filling. Brush the inside of each cap lightly with 1 tablespoon olive oil and season with 1 teaspoon salt and 1/2 teaspoon black pepper. Place caps on the baking sheet and set aside while you make the filling.
Filling
- 2
Sauté aromatics and stems
Finely chop the reserved mushroom stems. In a medium skillet over medium heat, melt 2 tablespoons unsalted butter with 1 tablespoon olive oil. Add the minced shallot and sauté 2–3 minutes until softened. Add the minced garlic and chopped mushroom stems and cook 4–5 minutes, stirring, until the mixture releases moisture and most of it has evaporated and the stems are tender and lightly browned.
- 3
Add spinach
Add the chopped spinach to the skillet and cook 1–2 minutes until wilted. Remove from heat and transfer the mixture to a bowl. Allow it to cool 3–5 minutes so it does not melt the cream cheese when combined.
- 4
Combine filling
To the cooled vegetable mixture add 4 ounces softened cream cheese, 1/2 cup grated Parmesan, 1/4 cup breadcrumbs, 2 tablespoons chopped parsley, 1 teaspoon fresh thyme (or 1/2 teaspoon dried), 1/2 teaspoon lemon zest, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and the optional 1/4 cup cooked bacon or sausage if using. Mix thoroughly until smooth and uniform. Taste and adjust seasoning as needed.
Assemble & Bake
- 5
Stuff caps
Using a small spoon or piping bag, mound about 1½ tablespoons of filling into each mushroom cap, slightly overfilling to form a rounded top. Arrange stuffed mushrooms on the prepared baking sheet so they are snug but not crowded.
- 6
Top and bake
Sprinkle the tops with the remaining 2 tablespoons grated Parmesan and the 1/4 cup breadcrumbs distributed across the mushrooms for a slight crust. Drizzle with 1 teaspoon olive oil or brush lightly with melted butter. Bake in the preheated oven for 18–22 minutes, until the filling is hot, the tops are golden, and the mushrooms have softened but still hold their shape. If you want a more browned top, broil on high for 1–2 minutes—watch closely to avoid burning.
- 7
Finish and serve
Remove from oven and let rest 2–3 minutes. Garnish with 1 tablespoon chopped chives or parsley. Serve warm on a platter.