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Prep Time:20 minsAdditional Time:20 minsTotal Time:40 minsServings:10Yield:30 stuffed mushroomsJump to Nutrition Facts
Prep Time:20 minsAdditional Time:20 minsTotal Time:40 minsServings:10Yield:30 stuffed mushrooms
Prep Time:20 mins
Prep Time:
20 mins
Additional Time:20 mins
Additional Time:
Total Time:40 mins
Total Time:
40 mins
Servings:10
Servings:
10
Yield:30 stuffed mushrooms
Yield:
30 stuffed mushrooms
Jump to Nutrition Facts
Jump to recipeEasy Stuffed Mushroomsare the one-bite appetizer that you need at your next party—or when you’re feeling fancy at home. Earthy mushrooms are baked to perfection with a creamy filling of cream cheese, herbs, garlic, breadcrumbs and yes, the mushroom stems—there is no waste here. Each mushroom is dipped in a panko-Parmesan mixture to ensure a crunchy texture and umami flavor in every bite. Keep reading for our expert tips on how to keep the filling from becoming soggy and some smart ingredient substitutions to use what you already have at home.Tips from the EatingWell Test KitchenThese are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!We selected button mushrooms for this recipe because they are the perfect size for filling and serving at parties. However, you can also use similar-shaped mushrooms, such as mini portobello or cremini.If you plan to serve stuffed mushrooms for dinner, the stuffing will work wonderfully in larger portobello mushrooms.You can substitute another cheese for the Parmesan. Fontina, feta or Gruyère are good substitutions. You can also substitute basil for the parsley.Try not to over-cram the stuffing in the mushrooms to avoid a cheesy mess.Nutrition NotesButton mushroomsare an underappreciated nutrition powerhouse. They are a source of many B vitamins, which are essential for your metabolism to function optimally. They are also a source of antioxidants that may help reduce inflammation and prevent cognitive decline. All of this and more for a low-carb and low-calorie food, which works for many different dietary patterns.Tangy and deliciouslow-fat cream cheeseis preferred in this recipe because it’s softer than its full-fat counterpart. Also, this makes it lower in total and saturated fat, and reducing overall saturated fat in the diet benefits heart health.
Jump to recipe
Easy Stuffed Mushroomsare the one-bite appetizer that you need at your next party—or when you’re feeling fancy at home. Earthy mushrooms are baked to perfection with a creamy filling of cream cheese, herbs, garlic, breadcrumbs and yes, the mushroom stems—there is no waste here. Each mushroom is dipped in a panko-Parmesan mixture to ensure a crunchy texture and umami flavor in every bite. Keep reading for our expert tips on how to keep the filling from becoming soggy and some smart ingredient substitutions to use what you already have at home.Tips from the EatingWell Test KitchenThese are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!We selected button mushrooms for this recipe because they are the perfect size for filling and serving at parties. However, you can also use similar-shaped mushrooms, such as mini portobello or cremini.If you plan to serve stuffed mushrooms for dinner, the stuffing will work wonderfully in larger portobello mushrooms.You can substitute another cheese for the Parmesan. Fontina, feta or Gruyère are good substitutions. You can also substitute basil for the parsley.Try not to over-cram the stuffing in the mushrooms to avoid a cheesy mess.Nutrition NotesButton mushroomsare an underappreciated nutrition powerhouse. They are a source of many B vitamins, which are essential for your metabolism to function optimally. They are also a source of antioxidants that may help reduce inflammation and prevent cognitive decline. All of this and more for a low-carb and low-calorie food, which works for many different dietary patterns.Tangy and deliciouslow-fat cream cheeseis preferred in this recipe because it’s softer than its full-fat counterpart. Also, this makes it lower in total and saturated fat, and reducing overall saturated fat in the diet benefits heart health.
Easy Stuffed Mushroomsare the one-bite appetizer that you need at your next party—or when you’re feeling fancy at home. Earthy mushrooms are baked to perfection with a creamy filling of cream cheese, herbs, garlic, breadcrumbs and yes, the mushroom stems—there is no waste here. Each mushroom is dipped in a panko-Parmesan mixture to ensure a crunchy texture and umami flavor in every bite. Keep reading for our expert tips on how to keep the filling from becoming soggy and some smart ingredient substitutions to use what you already have at home.
Tips from the EatingWell Test Kitchen
These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!
Nutrition Notes
Cook Mode(Keep screen awake)IngredientsCooking spray1 ½poundsmedium-size fresh button mushrooms(about30mushrooms)1tablespoonolive oil1tablespoonchopped garlic½teaspoonkosher salt½teaspoonblack pepper¼cupplus3tablespoonswhole-wheat panko (Japanese-style breadcrumbs), divided4ounces1/3-less-fat cream cheese2tablespoonschopped fresh flat-leaf parsley1tablespoonchopped fresh thyme1ounceParmesan cheese, grated(about1/4cup), divided
Cook Mode(Keep screen awake)
Ingredients
Cooking spray
1 ½poundsmedium-size fresh button mushrooms(about30mushrooms)
1tablespoonolive oil
1tablespoonchopped garlic
½teaspoonkosher salt
½teaspoonblack pepper
¼cupplus3tablespoonswhole-wheat panko (Japanese-style breadcrumbs), divided
4ounces1/3-less-fat cream cheese
2tablespoonschopped fresh flat-leaf parsley
1tablespoonchopped fresh thyme
1ounceParmesan cheese, grated(about1/4cup), divided
DirectionsPreheat oven to 400ºF. Lightly coat a large, rimmed baking sheet with cooking spray. Remove stems from 1 1/2 pounds of mushrooms and reserve. Lightly brush any dirt from mushroom caps and stems. Arrange mushroom caps, stemmed sides up, on a prepared baking sheet. Chop stems.Heat 1 tablespoon oil in a large nonstick skillet over medium-high. Add chopped mushroom stems, 1 tablespoon garlic, 1/2 teaspoon salt and 1/2 teaspoon pepper; cook, stirring often, until mushrooms soften and turn golden brown and moisture has evaporated, about 6 minutes. Add 1/4 cup of the panko; cook, stirring often, until panko is light golden, about 1 minute. Add 4 ounces cream cheese, 2 tablespoons parsley, 1 tablespoon thyme and 2 tablespoons of the Parmesan; remove from heat and stir until combined.Spoon 1 heaping teaspoon mushroom mixture into each mushroom cap. Stir together remaining 3 tablespoons panko and 2 tablespoons Parmesan in a small bowl. Working with one at a time, gently dip the stuffed tip of each mushroom cap in panko-Parmesan mixture to lightly coat; return to baking sheet. Lightly coat tops of stuffed mushrooms with cooking spray.Bake in the oven until tops of mushrooms are golden brown and mushrooms are soft, 20 to 22 minutes.EquipmentLarge, rimmed baking sheetTo make aheadPrepare 1 to 2 days ahead and store in an airtight container until ready to bake. Alternatively, prepare and freeze unbaked stuffed mushrooms on a sheet pan, then transfer them to a freezer-safe bag. They’ll keep frozen for about 3 months. Thaw completely before reheating.Frequently Asked QuestionsYou should always clean mushrooms before cooking them. You can use a veggie brush or a damp paper towel to remove dirt from mushrooms. But it’s also OK to quickly rinse mushrooms right before cooking them. Mushrooms are porous, so it’s best not to soak them, but a quick rinse under cold, running water is perfectly fine and won’t waterlog them. After rinsing the mushrooms, be sure to drain and dry them thoroughly.When cooking the chopped mushroom stems in the skillet, make sure to get all of the moisture out of them before moving on to the next step. If not, the filling will be soggy and make the mushroom caps watery. Cook the chopped mushrooms until the moisture evaporates, which will take about 6 minutes over medium-high heat.It’s best to enjoy stuffed mushrooms on the day they are made, as they will look and taste their best. If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. You can easily reheat the mushrooms in the microwave, checking at 30-second intervals until they reach the desired temperature, or heat them in the oven at 350°F for about 15 minutes.Our stuffed mushroom recipe complements a variety of crowd-pleasingappetizersandbite-sized party foods, satisfying both vegetarians and meat-eaters.EatingWell.com, September 2019
Directions
Preheat oven to 400ºF. Lightly coat a large, rimmed baking sheet with cooking spray. Remove stems from 1 1/2 pounds of mushrooms and reserve. Lightly brush any dirt from mushroom caps and stems. Arrange mushroom caps, stemmed sides up, on a prepared baking sheet. Chop stems.Heat 1 tablespoon oil in a large nonstick skillet over medium-high. Add chopped mushroom stems, 1 tablespoon garlic, 1/2 teaspoon salt and 1/2 teaspoon pepper; cook, stirring often, until mushrooms soften and turn golden brown and moisture has evaporated, about 6 minutes. Add 1/4 cup of the panko; cook, stirring often, until panko is light golden, about 1 minute. Add 4 ounces cream cheese, 2 tablespoons parsley, 1 tablespoon thyme and 2 tablespoons of the Parmesan; remove from heat and stir until combined.Spoon 1 heaping teaspoon mushroom mixture into each mushroom cap. Stir together remaining 3 tablespoons panko and 2 tablespoons Parmesan in a small bowl. Working with one at a time, gently dip the stuffed tip of each mushroom cap in panko-Parmesan mixture to lightly coat; return to baking sheet. Lightly coat tops of stuffed mushrooms with cooking spray.Bake in the oven until tops of mushrooms are golden brown and mushrooms are soft, 20 to 22 minutes.EquipmentLarge, rimmed baking sheetTo make aheadPrepare 1 to 2 days ahead and store in an airtight container until ready to bake. Alternatively, prepare and freeze unbaked stuffed mushrooms on a sheet pan, then transfer them to a freezer-safe bag. They’ll keep frozen for about 3 months. Thaw completely before reheating.Frequently Asked QuestionsYou should always clean mushrooms before cooking them. You can use a veggie brush or a damp paper towel to remove dirt from mushrooms. But it’s also OK to quickly rinse mushrooms right before cooking them. Mushrooms are porous, so it’s best not to soak them, but a quick rinse under cold, running water is perfectly fine and won’t waterlog them. After rinsing the mushrooms, be sure to drain and dry them thoroughly.When cooking the chopped mushroom stems in the skillet, make sure to get all of the moisture out of them before moving on to the next step. If not, the filling will be soggy and make the mushroom caps watery. Cook the chopped mushrooms until the moisture evaporates, which will take about 6 minutes over medium-high heat.It’s best to enjoy stuffed mushrooms on the day they are made, as they will look and taste their best. If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. You can easily reheat the mushrooms in the microwave, checking at 30-second intervals until they reach the desired temperature, or heat them in the oven at 350°F for about 15 minutes.Our stuffed mushroom recipe complements a variety of crowd-pleasingappetizersandbite-sized party foods, satisfying both vegetarians and meat-eaters.
Preheat oven to 400ºF. Lightly coat a large, rimmed baking sheet with cooking spray. Remove stems from 1 1/2 pounds of mushrooms and reserve. Lightly brush any dirt from mushroom caps and stems. Arrange mushroom caps, stemmed sides up, on a prepared baking sheet. Chop stems.
Heat 1 tablespoon oil in a large nonstick skillet over medium-high. Add chopped mushroom stems, 1 tablespoon garlic, 1/2 teaspoon salt and 1/2 teaspoon pepper; cook, stirring often, until mushrooms soften and turn golden brown and moisture has evaporated, about 6 minutes. Add 1/4 cup of the panko; cook, stirring often, until panko is light golden, about 1 minute. Add 4 ounces cream cheese, 2 tablespoons parsley, 1 tablespoon thyme and 2 tablespoons of the Parmesan; remove from heat and stir until combined.
Spoon 1 heaping teaspoon mushroom mixture into each mushroom cap. Stir together remaining 3 tablespoons panko and 2 tablespoons Parmesan in a small bowl. Working with one at a time, gently dip the stuffed tip of each mushroom cap in panko-Parmesan mixture to lightly coat; return to baking sheet. Lightly coat tops of stuffed mushrooms with cooking spray.
Bake in the oven until tops of mushrooms are golden brown and mushrooms are soft, 20 to 22 minutes.
Equipment
Large, rimmed baking sheet
To make aheadPrepare 1 to 2 days ahead and store in an airtight container until ready to bake. Alternatively, prepare and freeze unbaked stuffed mushrooms on a sheet pan, then transfer them to a freezer-safe bag. They’ll keep frozen for about 3 months. Thaw completely before reheating.
To make ahead
Prepare 1 to 2 days ahead and store in an airtight container until ready to bake. Alternatively, prepare and freeze unbaked stuffed mushrooms on a sheet pan, then transfer them to a freezer-safe bag. They’ll keep frozen for about 3 months. Thaw completely before reheating.
Frequently Asked QuestionsYou should always clean mushrooms before cooking them. You can use a veggie brush or a damp paper towel to remove dirt from mushrooms. But it’s also OK to quickly rinse mushrooms right before cooking them. Mushrooms are porous, so it’s best not to soak them, but a quick rinse under cold, running water is perfectly fine and won’t waterlog them. After rinsing the mushrooms, be sure to drain and dry them thoroughly.When cooking the chopped mushroom stems in the skillet, make sure to get all of the moisture out of them before moving on to the next step. If not, the filling will be soggy and make the mushroom caps watery. Cook the chopped mushrooms until the moisture evaporates, which will take about 6 minutes over medium-high heat.It’s best to enjoy stuffed mushrooms on the day they are made, as they will look and taste their best. If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. You can easily reheat the mushrooms in the microwave, checking at 30-second intervals until they reach the desired temperature, or heat them in the oven at 350°F for about 15 minutes.Our stuffed mushroom recipe complements a variety of crowd-pleasingappetizersandbite-sized party foods, satisfying both vegetarians and meat-eaters.
Frequently Asked Questions
You should always clean mushrooms before cooking them. You can use a veggie brush or a damp paper towel to remove dirt from mushrooms. But it’s also OK to quickly rinse mushrooms right before cooking them. Mushrooms are porous, so it’s best not to soak them, but a quick rinse under cold, running water is perfectly fine and won’t waterlog them. After rinsing the mushrooms, be sure to drain and dry them thoroughly.
When cooking the chopped mushroom stems in the skillet, make sure to get all of the moisture out of them before moving on to the next step. If not, the filling will be soggy and make the mushroom caps watery. Cook the chopped mushrooms until the moisture evaporates, which will take about 6 minutes over medium-high heat.
It’s best to enjoy stuffed mushrooms on the day they are made, as they will look and taste their best. If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. You can easily reheat the mushrooms in the microwave, checking at 30-second intervals until they reach the desired temperature, or heat them in the oven at 350°F for about 15 minutes.
Our stuffed mushroom recipe complements a variety of crowd-pleasingappetizersandbite-sized party foods, satisfying both vegetarians and meat-eaters.
EatingWell.com, September 2019
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Nutrition Facts(per serving)75Calories4gFat7gCarbs4gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
Jan Valdez
andLinda Frahm
Linda Frahm
