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Garlic Parmesan Stuffed Mushrooms with Cream Cheese and Herbs

Garlic Parmesan stuffed mushrooms are filled with a creamy mixture of cream cheese, herbs, panko, and sautéed mushroom stems. Bake until the caps are tender and the tops are golden, then rest for 5 minutes before serving.
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Prep Time 10 minutes
Cook Time 30 minutes
cooling and resting 10 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: American
Calories: 160
Ingredients Equipment Method Notes

Ingredients
  

For the mushrooms
  • 16 cremini mushrooms large, about 1 pound; stems removed and finely chopped, caps wiped clean
For the filling
  • 1 tbsp olive oil
  • 2 cloves garlic minced
  • 4 oz cream cheese softened
  • 0.5 cup Parmesan cheese finely grated
  • 0.25 cup panko breadcrumbs
  • 2 tbsp fresh parsley chopped
  • 1 tsp fresh thyme leaves chopped
  • 0.25 tsp kosher salt
  • 0.125 tsp black pepper

Equipment

  • 1 large rimmed baking sheet
  • 1 10-inch skillet

Method
 

Prepare the mushrooms
  1. Heat the oven to 400°F and line a large rimmed baking sheet with parchment paper.
  2. Arrange the mushroom caps cavity-side up on the prepared baking sheet.
Make the filling
  1. Heat the olive oil in a 10-inch skillet over medium heat.
  2. Cook the chopped mushroom stems for 4–5 minutes, stirring, until tender and most of their moisture has evaporated.
  3. Add the garlic and cook for 30 seconds.
  4. Remove the skillet from the heat and cool the mushroom mixture for 5 minutes.
  5. Stir the cream cheese, Parmesan, panko, parsley, thyme, salt, pepper, and cooled mushroom mixture together until evenly combined.
Stuff and bake
  1. Spoon the filling into the mushroom caps, mounding it slightly.
  2. Bake for 20–25 minutes, until the mushrooms are tender and the tops are golden.
  3. Let the mushrooms rest on the baking sheet for 5 minutes before serving.

Notes

For the best texture, wipe the mushroom caps clean rather than soaking them. Refrigerate leftovers for up to 3 days; freezing is not recommended because the mushrooms can become watery. Use gluten-free panko for a gluten-free variation.