Ingredients
- 16 large white or cremini mushrooms
- 4 oz (115 g) cream cheese, softened
- ¼ cup grated Parmesan cheese
- ¼ cup shredded mozzarella cheese
- 2 cloves garlic, minced
- 2 tbsp finely chopped parsley (plus extra for garnish)
- ¼ tsp onion powder
- ¼ tsp black pepper
- ¼ tsp salt (or to taste)
- 2 tbsp breadcrumbs (optional, for a crispy topping)
- 1 tbsp olive oil
Instructions
- Preheat the oven to 375°F (190°C).
- Clean the mushrooms with a damp paper towel. Remove the stems and finely chop them.
- Heat the olive oil in a skillet over medium heat. Sauté the chopped mushroom stems for 3–4 minutes until softened. Add the garlic and cook for another 30 seconds. Let cool slightly.
- In a bowl, combine the cream cheese, Parmesan, mozzarella, sautéed mushroom stems, parsley, onion powder, salt, and pepper.
- Fill each mushroom cap generously with the cheese mixture.
- Sprinkle breadcrumbs over the tops if using.
- Arrange the mushrooms on a parchment-lined baking sheet.
- Bake for 18–22 minutes, or until the mushrooms are tender and the tops are golden.
- Garnish with extra parsley and serve warm.
Optional Add-Ins
- Cooked crumbled bacon
- Chopped spinach
- Cooked Italian sausage
- Finely chopped sun-dried tomatoes
- Red pepper flakes for a little heat
Storage
- Refrigerator: Store in an airtight container for up to 3 days.
- Reheat: Bake at 350°F (175°C) for 8–10 minutes or air fry at 350°F for 4–5 minutes.
Yield: 16 stuffed mushrooms (4 servings)
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
