Stuffed Mushrooms Recipe
parmesan, garlic, onions, seasoned breadcrumbs
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Ingredients
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Mushrooms & basic prep
Filling
Topping & finish
Method
Mushrooms & basic prep
Clean and hollow
Preheat oven to 375°F (190°C). Wipe mushrooms clean with a damp paper towel. Carefully twist or cut stems from caps and set caps aside on a baking sheet lined with parchment, cavity up. Finely chop the stems and reserve for the filling.
Lightly brush inside of each mushroom cap with 1 tablespoon olive oil and season the cavity with a pinch of coarse salt and about 1/2 teaspoon of freshly ground black pepper. Set aside while you prepare the filling.
Filling
Cook aromatics & stems
In a medium skillet over medium heat, melt 2 tablespoons butter with 1 tablespoon olive oil. Add the finely minced onion and sauté, stirring, until translucent, about 4–5 minutes. Add the chopped mushroom stems and continue to cook until the stems release moisture and it evaporates, about 4–5 more minutes. Add the minced garlic and cook 30–45 seconds until fragrant (do not brown).
Combine filling ingredients
Reduce heat to low. Stir in 3 tablespoons softened cream cheese until melted and incorporated. Remove skillet from heat and transfer mixture to a bowl. Add 3/4 cup seasoned breadcrumbs, 3/4 cup grated Parmesan, 2 tablespoons chopped parsley, 1 teaspoon chopped thyme (or 1/2 tsp dried), 1/2 teaspoon Worcestershire sauce, 1/2 teaspoon lemon zest, 1/4 teaspoon red pepper flakes, 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Mix thoroughly. If mixture seems too loose to mound, add up to 1–2 tablespoons additional breadcrumbs; if too dry, add 1 teaspoon water or olive oil.
Taste and adjust seasoning as needed (a small taste warmed slightly is fine). The filling should be moist but hold its shape when scooped.
Fill mushrooms
Using a small spoon or piping bag, mound about 1 tablespoon of filling into each mushroom cavity, pressing lightly to compact and doming the top slightly. Arrange filled mushrooms on the baking sheet in a single layer.
Topping & finish
In a small bowl, combine 1/4 cup extra seasoned breadcrumbs with 1/4 cup grated Parmesan and 1 tablespoon melted butter. Sprinkle about 1/2 teaspoon of this crumb mixture on top of each stuffed mushroom to create a golden crust when baked. Smooth any loose crumbs around caps.
Bake
Place the baking sheet in the preheated 375°F (190°C) oven and bake for 18–22 minutes, until the tops are golden and the filling is set and bubbling slightly. Rotate the pan once halfway through for even browning.