Description
These Garlic Parmesan Stuffed Mushrooms are the ultimate crowd-pleasing appetizer! Simple, savory, and packed with cheesy, garlicky goodness.
Ingredients
Scale
- For the Mushrooms:
- 1 pound cremini (baby bella) mushrooms
- 3 tablespoons unsalted butter
- The Cheesy Filling:
- 4 ounces cream cheese, softened
- 1/2 cup grated Parmesan cheese
- 1/2 cup Panko breadcrumbs
- 4 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- Finishing Touches:
- Extra fresh parsley for garnish
Instructions
- Prep Your ‘Shrooms: First things first, let’s get these mushrooms ready for their glorious filling. Gently wipe them clean with a damp paper towel—please don’t wash them under running water, or they’ll get waterlogged and sad. Carefully pop out the stems. I just give them a little wiggle and they usually come right out. Then, finely chop up those stems! Don’t throw them away; they’re pure flavor and they’re going right back into the filling. I arrange the hollowed-out caps on a baking sheet while I get everything else ready. This is my moment of zen before the garlic chaos begins.
- Sauté the Aromatics: Okay, get a skillet over medium heat and melt your butter. Once it’s foamy, toss in those chopped mushroom stems and the minced garlic. The smell that hits you right here? Oh my gosh, it’s the best. Cook them for about 5-7 minutes, stirring occasionally. You want the stems to get all soft and golden and for most of their moisture to cook out. This is the step I messed up in the beginning—if you don’t cook the water out, you’ll have a soggy filling. So be patient! Your kitchen should be smelling absolutely divine right now.
- Create the Cheesy Filling: Turn off the heat and let the mushroom stem mixture cool down for just a minute. You don’t want to scramble the cheese! Now, in a medium bowl, combine the softened cream cheese, the grated Parmesan, the Panko breadcrumbs, chopped parsley, salt, and pepper. Scrape the cooked garlic and mushroom stem mixture from the skillet right into the bowl. To be real, I use a rubber spatula to get every last delicious bit out of that pan. Mix it all together until it’s just combined. Don’t overmix, or it can get tough. It should look like a thick, glorious, cheesy paste.
- Stuff ‘Em Good!: This is the fun part! Grab a small spoon (or just use your clean hands, I won’t tell) and generously stuff each mushroom cap with the filling. And when I say generously, I mean it. I like to create a nice little mound on top of each one. Don’t be shy here; more filling is always better. Arrange the stuffed mushrooms back on your baking sheet, giving them a little space so they can roast evenly. I always end up with one mushroom that’s way more stuffed than the others. That one’s mine. Quality control, you know?
- Bake to Golden Perfection: Pop that baking sheet into a preheated oven at 400°F (200°C). Let them bake for about 15-20 minutes. You’re looking for the mushrooms to be tender and the cheesy topping to be beautifully golden brown and a little crispy on the edges. The smell will be driving you absolutely crazy at this point. I always peek through the oven door around the 15-minute mark because my oven runs a little hot. The first time I made these, I got distracted and they came out a *little* too dark. Still delicious, but not as pretty. So keep an eye on them!
- Garnish and Serve Hot!: Once they’re done, carefully take the baking sheet out of the oven. Let them cool for just a minute or two because that filling is molten hot lava. Trust me on this. I like to sprinkle them with a little extra fresh parsley for a pop of color right before serving. It just makes them look finished, you know? Arrange them on a pretty platter and serve them immediately while they’re warm and the cheese is still gooey. Watching everyone’s eyes light up when they take the first bite is honestly the best reward. So good!