Stuffed Mushrooms

stuffed mushroom recipe

Stuffed Mushrooms – Mushroom caps filled with sauteed onions and mushrooms, mixed with cream cheese, and topped with bread crumbs and Parmesan.

Stuffed mushrooms remind me of being a little in my mom’s catering kitchen. I just remember her making thousands of these. And why wouldn’t she? They are incredibly easy to make and who doesn’t love a stuffed mushroom? The beauty of a stuffed mushroom is that you can put whatever you want inside. You can add some sausage or some ham, or change out the cheese. I am pretty sure that I have never made them the same way twice. Sometimes I do not even use the cream cheese. I just saute the mushroom bottoms, some shallots or onions, add breadcrumbs and a little Parmesan cheese.

Do you have big New Year’s Eve plans? I think that years of being a waitress has turned me off to leaving the house for the evening. I do love New Year’s, but I prefer to spend it at home. It seemed like for the first 5 years that I have been married, my husband was always on duty. The one year that we did actually go out, I had Ava 9 months later. These days, it is a kid friendly, fun, dinner and bed by 10. How times have changed.

stuffed mushroom recipe

24 mushrooms
2 shallots
4 cloves garlic
1/4 cup white wine
8 ounces cream cheese at room temperature
1/4 cup Parmesan cheese
1/4 cup breadcrumbs
salt and pepper
1 teaspoon fresh thyme
1/4 cup flat leaf parsley chopped

stuffed mushroom recipeWipe the mushrooms off with a damp paper towel. Remove the stems and save them. Put the mushroom stems, shallots, and garlic in the food processor.

stuffed mushroom recipePulse until it is finely chopped.

stuffed mushroom recipeSaute the mushroom and shallot mixture in a large saute pan over medium high heat with 1 Tablespoon olive oil. Cook until the shallots are transparent and the mushroom begin to caramelize, about 5 to 7 minutes.

stuffed mushroom recipe

Add the white wine and let the wine cook out. Set aside and let cool slightly.

stuffed mushroom recipeIn a bowl, add the cream cheese, parsley (save a bit for garnish), and thyme.

stuffed mushroom recipeAdd the mushroom mixture to the cream cheese and mix until combined. Season with salt and pepper.

stuffed mushroom recipePut the mushroom caps on a baking sheet lined with tin foil. Fill the mushroom with the filling and sprinkle the top with the breadcrumbs.

stuffed mushroom recipeBake in a preheated 350 degree oven for about 20 minutes. When the mushrooms are done, they will start to leak water and be hot all the way through.

stuffed mushroom recipeGarnish the the remaining parsley.

stuffed mushroom recipe

Stuffed Mushrooms

Yield: 24 mushrooms

Stuffed Mushrooms - sort of 80's but never not delicious. These are the classic garlicy, buttery, breadcrumb stuffing. I get them ready and keep them unbaked until I'm ready to serve them up.

Ingredients

  • 24 mushrooms
  • 2 shallots
  • 4 cloves garlic
  • 1/4 cup white wine
  • 8 ounces cream cheese at room temperature
  • 1/4 cup Parmesan cheese
  • 1/4 cup breadcrumbs
  • salt and pepper
  • 1 teaspoon fresh thyme
  • 1/4 cup flat leaf parsley chopped

Instructions

  1. Wipe the mushrooms off with a damp paper towel. Remove the stems and save them. Put the mushroom stems, shallots, and garlic in the food processor.
  2. Pulse until it is finely chopped.
  3. Saute the mushroom and shallot mixture in a large saute pan over medium high heat with 1 Tablespoon olive oil. Cook until the shallots are transparent and the mushroom begin to caramelize, about 5 to 7 minutes.
  4. Add the white wine and let the wine cook out. Set aside and let cool slightly.
  5. In a bowl, add the cream cheese, parsley (save a bit for garnish), and thyme.
  6. Add the mushroom mixture to the cream cheese and mix until combined. Season with salt and pepper.
  7. Put the mushroom caps on a baking sheet lined with tin foil. Fill the mushroom with the filling and sprinkle the top with the breadcrumbs.
  8. Bake in a preheated 350 degree oven for about 20 minutes. When the mushrooms are done, they will start to leak water and be hot all the way through.
  9. Garnish the the remaining parsley.
Nutrition Information:

Amount Per Serving: Calories: 0Total Fat: 0g

Did you make this recipe?

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BakedBree was originally created by Boston-based blogger Bree Hester but is now run by a team of food bloggers with a passion for all things food. Here you can get lots of weeknight meal inspiration, eat more plant-based meals, and still indulge in a decadent sweet treat. Baked Bree is a place where you will find great recipes and inspiration for your next adventure.

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This Post Has 30 Comments

  1. Shima

    Hi!

    Can we sub the white wine with something else? Or can I just leave it out?

    1. bakedbree

      Leave it out or use chicken stock.

  2. julie

    I am going to a dinner party and was wondering if I can bake these at home first and bring them to the party. Do they need to be served warm? Or can I reheat them there?

    1. bakedbree

      I think that they are much better warm, you could reheat them there.

  3. traci hughes

    Hi Bree – These sound yummy! I was curious if these could be prepped the day before and baked night of? What do you think?
    ps – I hope all is well with you and yours! We have moved a number of times since Carmichael and I think of you often as I try to stay positive and enjoy each adventure. We are in Colorado now experiencing the beginnings of our first “real” winter. Exciting! *hugs*

    1. bakedbree

      Totally! That is how I do it. We love Colorado, I hope that you like it too.

  4. Redhead in NC

    Am I missing the part where the Parmesan is added?

    1. Greengirl

      Redhead I think you mix them with the breadcrumbs as part of the topping. I was wondering the same thing!

  5. Sheila

    Finally, someone else noticed the parmesan was not added!

    1. Bree Hester

      FINALLY! I am sorry if this was so disturbing to you.

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