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stuffed mushrooms Close up of perfectly baked stuffed mushrooms, golden-brown on top with a crispy breadcrumb topping, garnished with fresh parsley for a flavorful finish.

Stuffed Mushrooms

These bite-sized stuffed mushrooms are filled with a creamy, herby filling that's perfect for any party or side dish!
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 6
Course: Appetizer, Side Dish
Cuisine: American, Vegetarian
Calories: 286
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 tablespoon salted butter for sautéing
  • ½ yellow onion diced small (adds sweetness and flavor)
  • 1 sprig rosemary fresh, adds fragrant herbal note
  • 3 garlic cloves minced (adds depth of flavor)
  • 1 teaspoon parsley minced (reserve a pinch for garnish, adds freshness)
  • 2 tablespoon walnuts crushed (adds crunch and nutty flavor)
  • 8 oz cream cheese softened, forms the creamy base of the filling
  • ½ teaspoon salt to season
  • ½ teaspoon black pepper freshly cracked (adds a mild heat)
  • ½ cup Italian breadcrumbs or plain panko, for texture
  • ⅓ cup shredded Parmesan adds savory, umami flavor
  • 3 tablespoon sun-dried tomatoes in oil minced (adds tangy, rich flavor, reserve 1 tablespoon oil for drizzling)
  • 16 oz fresh button mushrooms cleaned, stems removed, and hollowed out

Method
 

  1. In a medium skillet, melt the butter over medium heat. Add the diced onion and rosemary sprig. Sauté until the onion is soft and translucent, about 4 minutes.
  2. Add the minced garlic to the skillet and cook for about 2 minutes until fragrant.
  3. Remove the rosemary leaves from the sprig, discarding the stem. Add the rosemary leaves, cooked onions, garlic, and butter from the pan to a food processor. Add the minced parsley (reserve a pinch for garnish), crushed walnuts, cream cheese, salt, and pepper. Pulse in the food processor until well combined but still chunky.
  4. Fold in the breadcrumbs, Parmesan cheese, and minced sun-dried tomatoes.
  5. Clean the mushrooms with a dry towel to remove any dirt. Remove the stems and use a spoon to scoop out the gills. Discard the gills. Stuff the mushrooms generously with the filling, allowing it to overflow slightly.
  6. Drizzle the reserved sun-dried tomato oil over the stuffed mushrooms. Rub any leftover oil from the baking sheet on the bottom of each mushroom.
  7. Bake the mushrooms in a 400°F (200°C) oven for 15 minutes, or until golden and bubbly on top.
  8. Once done, garnish with the reserved parsley and a pinch of salt and pepper. Serve and enjoy!

Nutrition

Serving: 1ServingCalories: 286kcalCarbohydrates: 15gProtein: 9gFat: 22gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 29mgSodium: 589mgPotassium: 181mgFiber: 2gSugar: 2gVitamin A: 5IUVitamin C: 7mgCalcium: 9mgIron: 5mg

Notes

These stuffed mushrooms are the perfect balance of creamy and savory, with a crunchy topping from the breadcrumbs and walnuts. The garlic and rosemary add a fragrant touch to this simple, yet flavorful appetizer.

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