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.
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
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.
Pulse until it is finely chopped.
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.
Add the white wine and let the wine cook out. Set aside and let cool slightly.
In a bowl, add the cream cheese, parsley (save a bit for garnish), and thyme.
Add the mushroom mixture to the cream cheese and mix until combined. Season with salt and pepper.
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.
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.
Garnish the the remaining parsley.
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PinIngredients
- 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
- 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.
- Pulse until it is finely chopped.
- 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.
- Add the white wine and let the wine cook out. Set aside and let cool slightly.
- In a bowl, add the cream cheese, parsley (save a bit for garnish), and thyme.
- Add the mushroom mixture to the cream cheese and mix until combined. Season with salt and pepper.
- 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.
- 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.
- Garnish the the remaining parsley.
December 30th, 2010 at 1:10 pm
I used to hate mushrooms as a child and now they are one of my favorite foods! Funny how that works. I haven’t tried stuffed mushrooms yet, but I am going to have to try these. They look yummy! What other cheeses do you like to use?
January 3rd, 2011 at 8:48 pm
blue, gouda, cheddar, asiago… any cheese tastes good with these.
January 1st, 2011 at 11:03 am
Brought these little gems to the NYE party we were attending and got RAVE reviews. They were so delicious that after I stuffed all of the mushrooms I had about 1Tbsp of filling left in the bowl and my husband and I were fighting over it. Yum. I halved the recipe again and made 36 mushrooms and all were gone within minutes. Thanks Bree. Happy New Year to you and yours!
January 3rd, 2011 at 8:45 pm
lol! glad that you liked them. That filling would be good on a bagel wouldn’t it?
January 3rd, 2011 at 11:52 am
I love the versatility of a stuffed mushroom! Stunning photos!
– Brittany
January 3rd, 2011 at 8:33 pm
thank you!!
January 28th, 2011 at 7:11 am
I made these last night. They were incredible! I have never made stuffed mushrooms before so I was a bit uncertain how they would turn out. They were perfect and I will be making these again. I’m going to blog about them today.
January 29th, 2011 at 9:29 pm
So glad that you liked them Erica.
November 10th, 2011 at 5:24 pm
Just came across your website and have already fallen in love with it!! I love stuffed mushrooms and I found your recipe for these. I usually make them during the holidays and this combination of flavors sounds wonderful! I have not used cream cheese before. I can’t wait to try them!
November 13th, 2011 at 8:43 pm
Welcome Karen!
December 8th, 2011 at 10:37 am
Hi–do you think it would work to assemble the mushrooms but wait to bake them until the next day? I’m trying to do as much ahead of time as possible for a party we’re having this weekend. Love your website, by the way! 🙂
December 14th, 2011 at 11:09 pm
I would make the filling and then fill and bake them off. I would be afraid that the mushroom would get soggy.
February 16th, 2012 at 12:45 pm
Like it, ty very much!
Camasino team
February 18th, 2012 at 7:52 pm
you are welcome.
April 16th, 2012 at 5:24 pm
hi bree, i brought these to a gathering on saturday night and they were a hit! everyone has emailed asking for the recipe. thank you! love your blog!
April 16th, 2012 at 9:12 pm
Awesome! I love that you love it!
May 24th, 2012 at 12:34 pm
Hi there. I just discovered your blog yesterday and it was just in time. I LOVE IT. I am having a dinner party tomorrow night and decided to make these mushrooms and the Easy Bake Pasta. I just finished preparing them. It worked out perfectly because I could prepare, refrigerate and then just bake tomorrow. I plan to do a blog post with my results! Thanks so much. Your blog is so well organized and use friendly!
May 24th, 2012 at 10:25 pm
Welcome Antonia!Hope that your party was a success!
November 5th, 2012 at 4:01 pm
Bree – Your recipes are great! I tried the Stuffed Mushrooms last weekend and we loved it! I can’t wait to try your other recipes. Thanks for sharing.
November 6th, 2012 at 9:46 pm
Thank you Anu! I am so glad that you like them so much.
November 19th, 2012 at 11:32 pm
Hi!
Can we sub the white wine with something else? Or can I just leave it out?
November 20th, 2012 at 9:30 pm
Leave it out or use chicken stock.
October 10th, 2013 at 10:49 am
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?
October 10th, 2013 at 10:19 pm
I think that they are much better warm, you could reheat them there.
November 18th, 2015 at 6:56 pm
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*
November 24th, 2015 at 12:25 pm
Totally! That is how I do it. We love Colorado, I hope that you like it too.