Stuffed Mushrooms Recipe

Clean and trim

Preheat oven to 375°F (190°C). Using a damp paper towel or soft brush, gently clean each mushroom cap to remove dirt. Twist or gently pull stems out of caps and set caps aside. Reserve stems for the filling. Arrange mushroom caps, cavity side up, on a baking sheet or in a shallow baking dish. Lightly season the inside of each cap with a pinch of kosher salt and a small grind of black pepper.

If mushroom caps are very wet, pat them dry so filling will adhere and tops will brown evenly.

Cook aromatics and stems

Heat a large skillet over medium heat. Add butter and olive oil. When butter has melted, add the finely diced onion and cook, stirring occasionally, until softened and translucent, about 4–5 minutes. Add the minced garlic and chopped mushroom stems and cook until stems release moisture and are browned, about 5–7 minutes. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper while cooking.

Combine filling components

Reduce heat to low. Transfer the cooked onion/garlic/stem mixture to a mixing bowl and let cool for 3–5 minutes. Add the softened cream cheese, grated Parmesan, Panko breadcrumbs (1/2 cup), chopped parsley, Dijon mustard, Worcestershire sauce and mix thoroughly with a spoon or rubber spatula until smooth and evenly combined. Taste and adjust seasoning with additional salt or pepper if needed. The mixture should be moist but thick enough to mound into mushroom caps; if too loose, add up to 1–2 tablespoons extra Panko to firm it.

Using a small spoon or a piping bag fitted with a medium plain tip, generously fill each mushroom cap with the prepared filling, mounding slightly above the rim. Place filled caps back on the baking sheet or in the baking dish, spaced evenly.

In a small bowl combine the additional 2 tablespoons Panko with 2 tablespoons grated Parmesan and drizzle with about 1 teaspoon olive oil; mix until crumbs are moistened. Sprinkle this breadcrumb mixture evenly over the filled mushrooms to create a golden crust during baking.

Bake in the preheated 375°F (190°C) oven for 18–22 minutes, until filling is hot throughout and topping is golden brown. If you want a deeper brown top, place under the broiler for 1–2 minutes—watch carefully to prevent burning.

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