Makinze is currently Food Editor for Delish, where she develops recipes, creates and hosts recipe videos and is our current baking queen.. Reigning from Oklahoma, she's also our go-to for all things regarding Midwestern cuisine. She's also our expert pie crimper.
Baby bella mushrooms are stuffed with garlicky, herby breadcrumbs and plenty of cheese in this easy appetizer and holiday side dish. These versatile bites are equally great paired with our juicy roast chicken, or on a party platter next to brie, asparagus, and prosciutto bundles. First time making stuffed mushrooms? Don't sweat it—while they may look especially fancy, they're really quite easy to make. Keep on reading for all of our helpful hints on making this pleasing app.
How do I clean and prep my mushrooms?
Mushrooms usually have a ton of dirt stuck to them from growing so close to the ground, so cleaning them before cooking is crucial. Give them a quick rinse in a colander under cold running water and wipe the mushrooms with a damp paper towel to remove any remaining dirt stuck around the caps and stems. Removing the mushroom stem gives you more room for filling, but it doesn’t go to waste! The mushroom and stems get chopped up, cooked, and combined with the filling, making these stuffed beauties extra hearty.
Do I have to use baby bella (cremini) mushrooms?
No, feel free to switch it up! This recipe also works well with white button mushrooms, or you can go larger with portobello mushroom caps instead.
Do I have to use parmesan cheese?
Nope! Parmesan is a classic choice for stuffed mushrooms, but this recipe is easily adaptable to your favorite cheese. Try gruyere, fontina, or even feta, to make these suit your taste.
Can these be made ahead?
Definitely, unbaked stuffed mushrooms keep well in the freezer for up to three months. Freeze them in a flat layer, then transfer them to a resealable freezer-safe bag for easy storage. When you're ready for them, bake them frozen, but make sure to add on a bit longer of a cooking time!
Have you made these yet? Let us know how it went in the comments below!
- 8 serving(s)
- Prep Time:
- 15 mins
- Total Time:
- 45 mins
Cooking spray, for pan
- 1 1/2 lb.
- 2 tbsp.
cloves garlic, minced
- 1/4 c.
Freshly ground black pepper
- 1/4 c.
freshly grated Parmesan, plus more for topping
- 4 oz.
cream cheese, softened
- 2 tbsp.
freshly chopped parsley, plus more for garnish
- 1 tbsp.
freshly chopped thyme
- Step 1Preheat oven to 400°. Grease a baking sheet with cooking spray. Remove stems from mushrooms and roughly chop stems. Place mushroom caps on baking sheet.
- Step 2In a medium skillet over medium heat, melt butter. Add chopped mushrooms stems and cook until most of the moisture is out, 5 minutes. Add garlic and cook until fragrant, 1 minute then add breadcrumbs and let toast slightly, 3 minutes. Season with salt and pepper. Remove from heat and let cool slightly.
- Step 3In a large bowl mix together mushroom stem mixture, Parmesan, cream cheese, parsley, and thyme. Season with salt and pepper. Fill mushroom caps with filling and sprinkle with more Parmesan.
- Step 4Bake until mushrooms are soft and the tops are golden, 20 minutes.
- Step 5Garnish with parsley to serve.
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