Stuffed Mushrooms
These cheesy Stuffed Mushrooms are baked until golden and full of flavor. Perfect for holidays, parties, or game day. They’re easy to prep ahead and always a hit!
Servings: 8 servings
Ingredients
- 4 tablespoons unsalted butter
- 1 pound Baby mushrooms
- 1 Garlic clove minced
- 8 ounces cream cheese room temperature
- ½ cup Grated parmesan cheese
- 1 ½ teaspoons Lemon juice
- 2 teaspoons Dried parsley
- ½ teaspoon Coarse sea salt
- ½ teaspoon Ground pepper
- ½ teaspoon Onion powder
- ½ cup Panko breadcrumbs
Instructions
- Preheat the oven to 400°F and coat a rimmed cookie sheet with a thin layer of olive oil.
- Pull the stems off all the mushrooms and finely chop them. Place the stems in a small pan with the butter and minced garlic. Stir the ingredients continuously until the mushroom stems are soft.
- Once soft, add the mushroom stem mixture to a small mixing bowl with the cream cheese, lemon juice, 3 tablespoons of the parmesan cheese, and the spices. Stir the ingredients together until the mushroom pieces are evenly distributed throughout the cream cheese mixture.
- Fill each mushroom cap with a spoonful of the cream cheese mixture and then prepare the bread crumb topping by combining the breadcrumbs, the remaining parmesan cheese, and 2-3 tablespoons of melted butter until a sandy mixture forms.
- Sprinkle the topping mix over each mushroom and place the mushrooms in the oven for 14 minutes, or until the tops of are golden brown.
- Garnish with fresh parsley and freshly grated parmesan.
Nutrition
Calories: 205kcal | Carbohydrates: 8g | Protein: 6g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 49mg | Sodium: 376mg | Potassium: 318mg | Fiber: 1g | Sugar: 2g | Vitamin A: 611IU | Vitamin C: 1mg | Calcium: 104mg | Iron: 0.5mg
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