Cream Cheese and Herb Stuffed Mushrooms
In short: Mushroom caps filled with cream cheese, Parmesan, garlic and herbs, topped with crisp crumbs and baked until bubbling. An easy party appetizer. It takes about 55 min in total and makes 8 servings.
- Prep
- 30 min
- Cook
- 25 min
- Total
- 55 min
- Servings
- 8
- Difficulty
- Easy
- Calories
- 145 kcal
Stuffed mushrooms are one of those party foods that disappear first. The caps are filled with a creamy mixture of cream cheese, Parmesan, garlic, herbs and the chopped mushroom stems, then topped with crisp crumbs and baked until the filling bubbles. Cooking the stems before they go into the filling removes their water and concentrates the flavor. You can fill the caps a day ahead and bake them when guests arrive.
Instructions
- Heat the oven to 200°C (400°F) and line a large baking tray with baking paper.
- Wipe the mushrooms clean with a damp cloth. Twist out the stems and chop them finely. Set the caps hollow side up on the tray and brush them with 1 tablespoon of the oil.
- Heat the remaining tablespoon of oil in a small pan over medium heat. Cook the chopped stems and shallot for 5 to 6 minutes, stirring, until the liquid has cooked off and they start to brown. Add the garlic for the last 30 seconds, then cool for 5 minutes.
- Mix the cream cheese, Parmesan, parsley, chives, salt and pepper in a bowl. Stir in the cooled mushroom mixture.
- Spoon the filling into the caps, mounding it slightly. Mix the panko with the teaspoon of oil and sprinkle it over the tops.
- Bake for 18 to 20 minutes, until the caps are tender, the filling bubbles and the crumbs are golden. Cool for 5 minutes, since the filling is hot, and serve warm.
Tips
- Cook the chopped stems until the pan is dry. Mushroom water is the usual cause of a loose, watery filling.
- For a meaty version, stir 60 g (2 oz) of finely chopped cooked ham or crisp bacon into the filling, though the mushrooms are then no longer vegetarian.
Questions and answers
Can I make stuffed mushrooms ahead of time?
Yes. Fill the caps and keep them covered in the fridge for up to 24 hours. Add the crumb topping and bake just before serving, allowing 3 to 5 extra minutes.
Why are my stuffed mushrooms watery?
Mushrooms hold a lot of liquid. Do not soak them, cook the chopped stems until dry and tip off any liquid that pools on the tray after baking.
Can I freeze stuffed mushrooms?
Yes. Freeze the unbaked, filled caps on a tray, then bag them for up to 2 months. Bake from frozen, adding 8 to 10 minutes.
How long does it take to make Cream Cheese and Herb Stuffed Mushrooms?
About 55 min in total: 30 min of preparation and 25 min of cooking.
How many calories are in Cream Cheese and Herb Stuffed Mushrooms?
About 145 kcal per serving, with 5 g of protein, 5 g of carbohydrates and 12 g of fat. These values are estimates.
Nutrition per serving
| Calories | 145 kcal |
|---|---|
| Protein | 5 g |
| Carbohydrates | 5 g |
| Fat | 12 g |
| Fiber | 1 g |
| Sugar | 1 g |
| Sodium | 215 mg |
Estimated values, calculated from the ingredients.
