Ingredients
Equipment
Method
- Preheat oven to 375°F (190°C). Wipe mushrooms clean and remove stems. Finely chop stems.
- Heat olive oil in a skillet. Sauté chopped onion and mushroom stems for 5–7 minutes until softened. Add garlic and cook for 1 more minute.
- In a bowl, combine the sautéed mixture with breadcrumbs, Parmesan, parsley, salt, and pepper. Stir in softened cream cheese until smooth.
- Spoon the filling into each mushroom cap, mounding it slightly.
- Arrange stuffed mushrooms on a baking sheet and bake for 15–20 minutes until mushrooms are tender and tops are golden.
Nutrition
Notes
Customize with crumbled bacon, spinach, or crab for variety. Use shallots for a sweeter flavor or swap Parmesan with Pecorino Romano. You can prep them the night before and bake just before serving — perfect for stress-free holidays!