Classic Stuffed Mushrooms (Edit recipe)

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These savory stuffed mushrooms are filled with a creamy mixture of sautéed mushroom stems, red bell pepper, green onions, cream cheese, and mozzarella. Finished with a crispy Parmesan breadcrumb topping and a drizzle of melted butter, they're a delicious appetizer for holidays, parties, or family gatherings.

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PREP TIME

30 minutes

COOK TIME

30 minutes

INGREDIENTS

15

Serves: 12

Ingredients

For Then Stuffed Mushrooms

2 lb White Mushrooms, Raw
3 whole Green Onion (Scallion), finely sliced
0.33 cup Red Bell Pepper, finely diced
1 tsp Garlic Powder, or to taste
0.5 tsp Kosher Salt, or to taste
0.5 tsp Black Pepper, or to taste
8 oz Cream Cheese, Full Fat
0.33 cup Breadcrumbs, Italian style or plain, adjust to your liking
0.5 cup Mozzarella Cheese, shredded

For The Breadcrumb Topping

05 cup Breadcrumbs, Italian style or plain
0.25 cup Parmesan Cheese
5 Tbsp Butter, Salted, melted, for drizzling
0.025 cup Water, for the baking dish

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Prepare the mushrooms. Preheat the oven to 350°F. Gently clean the mushrooms with a damp paper towel. Remove the stems and finely dice them. Arrange the mushroom caps in a baking dish with the hollow side facing up.
Sauté the vegetables. Melt the butter in a skillet over medium heat. Add the finely diced mushroom stems, red bell pepper, and green onions. Cook for 5–7 minutes, stirring occasionally, until the vegetables are softened and the mushroom stems have released most of their moisture.
Season the filling. Add the garlic powder, salt, and black pepper. Stir to combine, then remove the skillet from the heat. Allow the mixture to cool slightly.
Make the filling. Add the softened cream cheese, shredded mozzarella, and breadcrumbs to the sautéed vegetables. Mix until everything is well combined and the filling is creamy. Allow the mixture to cool before stuffing the mushrooms.
Prepare the topping. In a small bowl, combine the breadcrumbs and grated Parmesan cheese. Mix well.
Stuff the mushrooms. Generously fill each mushroom cap with the cream cheese mixture, gently pressing the filling into the cavity and mounding it slightly.
Add the breadcrumb topping. Dip the tops of the stuffed mushrooms into the Parmesan breadcrumb mixture, pressing gently so the crumbs adhere.
Prepare for baking. Arrange the stuffed mushrooms in a baking dish. Drizzle the melted butter over the mushrooms. Pour ¼ cup water into the bottom of the baking dish, taking care not to pour it directly over the mushrooms.
Bake. Bake uncovered at 350°F for approximately 30 minutes, or until the mushrooms are tender, the filling is hot and bubbly, and the breadcrumb topping is golden brown. Baking time may vary depending on the size of the mushrooms.
Serve. Allow the mushrooms to rest for a few minutes before serving. Serve warm.

Notes

Mushroom size: Larger mushrooms are easier to stuff and make a heartier appetizer. Smaller mushrooms may require less baking time. Filling consistency: If the filling seems too soft, add a little extra breadcrumbs until it holds together. Make ahead: Prepare and stuff the mushrooms a day ahead. Cover and refrigerate. Add the breadcrumb topping and melted butter just before baking.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	205
Fat:	12 g
Carbohydrates:	19 g
Protein:	7 g
Cholesterol:	19 g
Sodium:	243 mg
Fiber:	1 g
Sugars:	1 g
Sugar Alcohol:	0 g
Calculated per serving.