Save Savory mushroom caps filled with a herbed cheese and breadcrumb mixture, arranged in a ring for a stunning appetizer thats perfect for entertaining.
This appetizer is a family favorite that I love to serve at gatherings—the combination of flavors always gets compliments.
Ingredients
- Mushrooms: 18 large white or cremini mushroom caps, stems removed and reserved
- Filling: 3/4 cup (80 g) fresh breadcrumbs
- Filling: 4 oz (115 g) cream cheese, softened
- Filling: 1/2 cup (50 g) grated Parmesan cheese
- Filling: 2 tablespoons fresh parsley, finely chopped
- Filling: 2 cloves garlic, minced
- Filling: 2 tablespoons extra-virgin olive oil
- Filling: 1/2 teaspoon dried thyme
- Filling: 1/2 teaspoon salt
- Filling: 1/4 teaspoon black pepper
- Garnish: 2 tablespoons fresh chives, finely sliced (optional)
Instructions
- Preheat the oven:
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease a round ovenproof dish.
- Prepare mushrooms:
- Clean mushroom caps with a damp paper towel. Finely chop reserved mushroom stems.
- Sauté stems and garlic:
- In a skillet, heat 1 tablespoon olive oil over medium heat. Add chopped mushroom stems and garlic»sauté for 2&3 minutes until softened.
- Make filling:
- In a bowl, combine sautéed stems and garlic, cream cheese, breadcrumbs, Parmesan, parsley, thyme, salt, and pepper. Mix until well blended.
- Fill mushrooms:
- Using a spoon or piping bag, fill each mushroom cap generously with the filling.
- Arrange caps:
- Arrange the stuffed caps in a ring shape on the prepared baking sheet or dish, so they touch each other slightly. Brush tops with remaining olive oil.
- Bake:
- Bake for 20–25 minutes, until mushrooms are tender and the tops are golden.
- Garnish and serve:
- Sprinkle with chives before serving, if desired. Serve warm.
Save This recipe brings back warm family moments and is always a hit during holiday gatherings.
Notes
For added flavor, mix in chopped sun-dried tomatoes or cooked spinach to the filling. Swap Parmesan for Gruyère or sharp cheddar for a different twist. Pair with a crisp white wine like Sauvignon Blanc.
Required Tools
Baking sheet or round ovenproof dish Mixing bowl Skillet Spoon or piping bag Sharp knife Cutting board
Nutritional Information
Calories 130 Total Fat 8 g Carbohydrates 9 g Protein 6 g per serving
Save This appetizer is quick to prepare and sure to impress your guests with its flavor and presentation.
Recipe Questions & Answers
- → What mushrooms work best for this dish?
Large white or cremini mushroom caps are ideal, providing a sturdy base for the filling and a tender bite after baking.
- → Can I prepare the filling ahead of time?
Yes, the herbed cheese and breadcrumb mixture can be made in advance and refrigerated until ready to use, saving time on the day of baking.
- → How do I ensure the mushrooms cook evenly?
Arrange the caps in a single layer touching each other in a ring on the baking dish. This allows even heat distribution and helps retain moisture.
- → Are there good alternatives to Parmesan in the filling?
Gruyère or sharp cheddar cheeses can be substituted to offer different flavor profiles while maintaining creamy texture.
- → What wine pairs well with this appetizer?
A crisp white wine like Sauvignon Blanc complements the savory, herbaceous flavors without overpowering them.