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.

Wipe each mushroom cap clean with a damp paper towel. Remove the stems by twisting gently; reserve stems for the filling. If bottoms are very wet, pat dry.

Brush the outside and inside of each mushroom cap lightly with 1 teaspoon olive oil. Arrange caps, cavity side up, on the prepared baking sheet. Sprinkle with 1/4 tsp kosher salt and 1/8 tsp black pepper. Set aside while you prepare the filling.

Prepare stems and aromatics

Finely chop the reserved mushroom stems until you have about 1 cup. Mince the onion and garlic so they release flavor quickly and evenly.

Heat a large skillet over medium heat. Add 2 tablespoons unsalted butter and 1 tablespoon olive oil. When butter is melted and foaming, add the minced onion and a pinch of salt. Sauté until translucent, about 4–5 minutes.

Add the chopped mushroom stems to the skillet and cook, stirring, until they release moisture and most of it evaporates, about 5–7 minutes. Add the minced garlic and cook 30–60 seconds until fragrant (do not brown).

Reduce heat to low. Stir in 3/4 cup breadcrumbs and cook 1–2 minutes to toast slightly and absorb moisture. Remove the skillet from the heat and let the mixture cool 2–3 minutes.

Finish filling

To the cooled mushroom mixture, add 2 oz softened cream cheese, 1/2 cup grated Parmesan, 2 tablespoons chopped parsley, 1 teaspoon thyme, 1/2 teaspoon Worcestershire sauce, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/8 teaspoon red pepper flakes if using. Mix thoroughly until creamy and cohesive. Taste and adjust seasoning.

Using a small spoon, mound about 1 to 1 1/2 tablespoons of filling into each mushroom cap, pressing gently so the filling sits compactly and slightly domes above the rim.

In a small bowl, combine 1/4 cup grated Parmesan and 2 tablespoons panko (if using). Sprinkle a small pinch (about 1/2 teaspoon) of this mixture on top of each stuffed mushroom. Drizzle or brush 1 teaspoon olive oil or melted butter over the tops to help browning.

Bake in the preheated 375°F (190°C) oven for 18–22 minutes, until the filling is set and the tops are golden. For extra browning, switch oven to broil for 1–2 minutes while watching closely.

Remove from oven and let rest 3 minutes on the baking sheet. Garnish with 1 tablespoon chopped parsley before serving.