Description
Simple Cheesy Stuffed Mushrooms Recipe for a warm, comforting appetizer. Get my personal tips, tricks, and honest kitchen stories for these savory bites.
Ingredients
- Mushroom Base:
- Cremini Mushrooms (medium-sized)
- Olive Oil
- Creamy Filling Core:
- Cream Cheese (softened)
- Parmesan Cheese (grated)
- Garlic (minced)
- Panko Breadcrumbs
- Flavor Boosters:
- Fresh Parsley (chopped)
- Salt
- Black Pepper
- Cheesy Topping:
- Mozzarella Cheese (shredded)
Instructions
- Prep the Mushroom Caps:: First things first, let’s get those mushrooms ready for this yummy recipe! Gently wipe your cremini mushrooms with a damp paper towel to clean them. Please, don’t rinse them under the faucet; they’ll soak up water like little sponges and you’ll end up with soggy mushrooms, which is just sad. Carefully twist out the stems – they should pop right off. You can finely chop those stems and save them for another dish, or even add them to the filling if you’re feeling extra resourceful, though I usually just discard them for this particular recipe. What you want are nice, clean mushroom caps, ready for stuffing!
- Whip Up the Creamy Filling:: Now for the heart of our cheesy stuffed mushrooms: the filling! In a medium bowl, combine your softened cream cheese, grated Parmesan, minced garlic, and panko breadcrumbs. This is where the magic happens. I usually give it a good mix with a fork, really getting in there to combine everything until it’s smooth and creamy. Don’t forget a good pinch of salt and a generous grind of black pepper! I always taste a tiny bit of the mixture at this point to adjust the seasoning; it’s a personal habit that saves a lot of “oops, needs more salt” moments later. It should smell wonderfully garlicky and cheesy.
- Stuff Those Caps:: Time to get messy, in the best way! Take each mushroom cap and generously spoon the creamy filling into it. You want to mound it a bit, creating a nice little dome. Don’t be shy; we’re making *cheesy* stuffed mushrooms, after all! I find using a small spoon works best here, pressing the filling gently to make sure it’s packed in. This is where my kitchen usually gets a little chaotic, with stray bits of filling on the counter, but that’s part of the fun, right? It’s okay if they’re not all identical; handmade means character!
- Arrange and Drizzle:: Once all your mushroom caps are filled, arrange them in a single layer on a baking sheet. I like to line mine with parchment paper for easy cleanup – learned that trick after a few too many stuck-on messes. Drizzle a little olive oil over the top of each stuffed mushroom. This helps them get beautifully golden and adds another layer of flavor. Make sure they have a bit of space between them so they can roast evenly and not steam. This step is key for that lovely browned exterior on these savory bites.
- Bake to Golden Perfection:: Pop that baking sheet into your preheated oven at 375°F (190°C) for about 15-20 minutes. You’re looking for the mushrooms to soften, and the filling to get hot and bubbly. The kitchen will start smelling absolutely incredible, trust me! This is usually when I hover by the oven, watching the cheese slowly melt and the edges of the filling start to brown. Don’t rush it; that golden crust is worth the wait for these cheesy delights.
- Add the Cheesy Topping & Broil:: Almost there! Take the mushrooms out of the oven and sprinkle the shredded mozzarella over each one. Now, put them back under the broiler for just 2-3 minutes, keeping a very close eye on them! Broilers are notorious for going from “perfectly golden” to “burnt offering” in seconds. You want that mozzarella to be melted, bubbly, and slightly browned in spots. Once they achieve that glorious golden hue, pull them out. Garnish with fresh chopped parsley, and your Cheesy Stuffed Mushrooms Recipe is ready to steal the show!