Baked Stuffed Mushrooms Recipe

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

Wipe each mushroom cap clean with a damp paper towel. Trim and reserve the stems by cutting them out in a single piece; set stems aside for the filling.

Lightly brush the mushroom caps (underside and top) with 1 tablespoon olive oil and sprinkle about 1/4 teaspoon salt over the caps. Place caps hollow-side up on the prepared baking sheet or dish.

Finely chop the reserved mushroom stems until you have about 1 cup. If you are short, chop one extra small mushroom to reach the volume.

Heat a sauté pan over medium heat and add 2 tablespoons butter and 1 tablespoon olive oil. When the butter foams, add the minced onion and cook, stirring, until translucent and soft, about 4–5 minutes.

Add the chopped mushroom stems and cook until they release moisture and the mixture is mostly dry and starting to brown, about 5–6 minutes.

Add the minced garlic and cook 30–45 seconds until fragrant, taking care not to burn it.

Remove the pan from heat and transfer the mixture to a bowl to cool slightly (3–5 minutes). This prevents the cream cheese from melting when combined.

To the warm-but-not-hot mixture, add 4 oz softened cream cheese, 3/4 cup breadcrumbs, 1/2 cup grated Parmesan, 2 tbsp chopped parsley, 1 tsp Dijon, 1/2 tsp Worcestershire sauce, 1 tsp fresh thyme, 1/2 tsp salt, 1/4 tsp black pepper, and 1/8 tsp red pepper flakes (if using). Stir thoroughly until well combined and spreadable. Taste and adjust seasoning as needed.

Using a small spoon or a piping bag, mound about 1 to 1 1/4 tablespoons of filling into each mushroom cap, pressing gently to compact the filling so it sits nicely in the cavity.

Sprinkle about 1/2 tablespoon shredded mozzarella (or Gruyère) over each filled mushroom and then dust each with a light pinch of the extra Parmesan (use the 2 tablespoons reserved).

Drizzle the filled mushrooms lightly with 1 teaspoon olive oil distributed across the batch to help browning.

Bake in the preheated 375°F (190°C) oven for 18–22 minutes, until the filling is hot and the cheese topping is melted and golden. If you want more browning, switch the oven to broil for 1–2 minutes, watching carefully to avoid burning.

Remove from oven and let rest 3 minutes. Sprinkle with 1 tablespoon chopped fresh parsley for color and serve warm.