Stuffed Mushrooms Recipe

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease a shallow baking dish.

Clean the mushrooms by wiping each cap with a damp paper towel. Remove stems by gently twisting and pulling; reserve stems for the filling. Arrange caps cavity-side up on the prepared sheet. Lightly brush the outside and inside of each cap with 1 tbs olive oil and sprinkle the 1 tsp kosher salt and 1/2 tsp black pepper evenly over the caps. Set aside.

Prepare stems and aromatics

Finely chop the reserved mushroom stems until you have about 1 1/2 cups. Finely mince the shallot and garlic.

Heat a medium skillet over medium heat. Add 1 tbs olive oil and 2 tbs unsalted butter. When butter melts and foam subsides, add the chopped mushroom stems and a pinch of salt. Cook 5–7 minutes, stirring occasionally, until most moisture has evaporated and stems are golden.

Add the minced shallot to the skillet and cook 2–3 minutes until softened. Add the minced garlic and cook 30–45 seconds until fragrant (do not brown). Stir in 1 tsp thyme leaves (if using), 1/2 tsp lemon zest, and 1/8 tsp red pepper flakes.

Transfer the cooked mixture to a mixing bowl and let cool 3–5 minutes.

To the warm (not hot) mixture add 1/2 cup breadcrumbs, 1/2 cup grated Parmesan, 3 tbs softened cream cheese, 2 tbs chopped fresh parsley, 1/4 tsp black pepper, and 1/2 tsp kosher salt. Mix thoroughly until cohesive. Taste and adjust seasoning.

Using a spoon, generously fill each mushroom cap with the filling, pressing lightly to mound it. You should have enough to fill all caps; if mixture is runny, add up to 1–2 tbs more breadcrumbs to firm it.

Top each filled mushroom with a small pinch of shredded mozzarella and a sprinkle of the extra grated Parmesan (about 1/2 cup mozzarella total and 2 tbs Parmesan total). Drizzle the tops lightly with 1 tsp olive oil.

Bake in the preheated 375°F (190°C) oven for 18–22 minutes, until filling is bubbly and cheese is melted and lightly golden. For a browner top, switch the oven to broil for the last 1–2 minutes, watching carefully to avoid burning.

Remove from oven and let rest 3–5 minutes. Garnish with remaining chopped parsley and serve warm.