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Stuffed Mushrooms Recipe

Name: Nate’s Italian Kitchen on Campbells Stuffed Mushrooms Recipe
Cook time: 45 min
Total time: 45 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 24 count whole cremini or white button mushrooms (about 1 1/4–1 1/2 inches diameter); 3 tbs extra-virgin olive oil (for brushing and drizzling); 1 tsp fine sea salt; 1 tsp freshly ground black pepper; 2 tbs unsalted butter; 1 tbs extra-virgin olive oil; 1 count small yellow onion, finely minced; 3 count garlic cloves, minced; 3 tbs fresh flat-leaf parsley, finely chopped; 1 tbs fresh thyme leaves, chopped (or 1 tsp dried thyme); 1 cup plain dry breadcrumbs (preferably panko for texture); 3 tbs finely grated Romano cheese; 2 tbs grated Parmesan cheese (optional, for extra savory flavor); 2 tbs cream cheese, room temperature (for binding); 0.5 count lemon zest (from 1/2 a lemon); 0.5 tsp Worcestershire sauce; 0.5 tsp salt (for filling); 0.5 tsp freshly ground black pepper (for filling); 0.25 tsp red pepper flakes (optional); 1 tbs extra-virgin olive oil (for final drizzle); 1 tbs extra grated Romano or Parmesan for sprinkling; 1 tbs fresh parsley, chopped (for garnish)

Inspired by Nate’s Italian Kitchen on Campbell

Time45m

Serves6

Mushrooms stuffed with breadcrumbs and Romano and baked in olive oil

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Ingredients

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Mushrooms

24 count whole cremini or white button mushrooms (about 1 1/4–1 1/2 inches diameter)

3 tbs extra-virgin olive oil (for brushing and drizzling)

1 tsp fine sea salt

1 tsp freshly ground black pepper

Filling

2 tbs Unsalted butter

1 tbs extra-virgin olive oil

1 count small yellow onion, finely minced

3 count Garlic cloves, minced

3 tbs fresh flat-leaf parsley, finely chopped

1 tbs fresh thyme leaves, chopped (or 1 tsp dried thyme)

1 cup plain dry breadcrumbs (preferably panko for texture)

3 tbs finely grated Romano cheese

2 tbs grated Parmesan cheese (optional, for extra savory flavor)

2 tbs cream cheese, room temperature (for binding)

1/2 count lemon zest (from 1/2 a lemon)

1/2 tsp Original Worcestershire Sauce

1/2 tsp salt (for filling)

1/2 tsp freshly ground black pepper (for filling)

1/4 tsp red pepper flakes (optional)

Finishing

1 tbs extra-virgin olive oil (for final drizzle)

1 tbs extra grated Romano or Parmesan for sprinkling

1 tbs Fresh parsley, chopped (for garnish)

Method

Mushrooms

Prepare mushrooms

Preheat oven to 375°F (190°C). Wipe mushrooms clean with a damp paper towel. Remove stems by twisting or cutting them away and reserve stems for the filling. Using a small spoon or melon baller, gently hollow the caps further if needed to create a cavity for the filling. Place caps stem-side up on a rimmed baking sheet lined with parchment or a lightly oiled baking dish. Lightly brush the interior of each cap with about 1 tablespoon of olive oil and season with a pinch of the sea salt and black pepper. Set aside.

Filling

Chop reserved stems

Finely chop the reserved mushroom stems into small pieces (about 1/8- to 1/4-inch).

Sauté aromatics and stems

Heat 2 tablespoons butter and 1 tablespoon olive oil in a skillet over medium heat. Add the minced onion and cook until translucent, about 4–5 minutes. Add the chopped mushroom stems and a pinch of salt; cook until the moisture released from the stems mostly evaporates, another 4–5 minutes. Add the minced garlic and cook 30–45 seconds until fragrant, stirring constantly so garlic does not brown.

Combine filling ingredients

Reduce heat to low. Stir in the chopped parsley and thyme, then remove the pan from heat and let cool 2 minutes. Transfer the mixture to a bowl and stir in the breadcrumbs, grated Romano, grated Parmesan (if using), cream cheese, lemon zest, Worcestershire sauce, 1/2 teaspoon salt, 1/2 teaspoon black pepper and red pepper flakes if using. Mix until thoroughly combined; the filling should be moist but hold its shape—add up to 1 tablespoon additional olive oil or a splash of milk if mixture seems too dry, or add a tablespoon more breadcrumbs if too wet.

Assemble and Bake

Stuff mushrooms

Using a small spoon, mound about 1 to 1 1/2 teaspoons of filling into each mushroom cap, pressing lightly to compact. Arrange stuffed caps on the prepared baking sheet so they sit level. If you have leftover filling, form into small gratin-style mounds on the sheet to crisp separately.

Bake

Drizzle the remaining 1 tablespoon olive oil evenly over the stuffed mushrooms and bake in the preheated 375°F (190°C) oven for 18–22 minutes, until tops are golden and filling is set and mushrooms are tender but not collapsed. If you prefer a browner top, switch to broil for the last 1–2 minutes—watch closely to avoid burning.

Finish and serve

Remove mushrooms from oven. Immediately sprinkle each with the extra grated Romano/Parmesan and chopped parsley, and drizzle with the final tablespoon of olive oil if desired. Let cool 3–5 minutes, then transfer to a serving platter and serve warm.