These Stuffed Mushrooms may be bite-sized, but they are bursting with big flavor!
The first time I ever tried stuffed mushrooms was as a teenager, when my parents were hosting a party at our house. It wasn’t a dish they had ever served before, so I knew it must be fancy. They followed a recipe in Bon Appétit magazine and plated the mushrooms on a large serving platter with finely chopped parsley sprinkled on top. The mushrooms looked so gourmet, and though I was skeptical about how they’d taste, I remember feeling like a sophisticated foodie when I took my first bite. They were nothing short of incredible!
From that day on, stuffed mushrooms became a staple appetizer in our household for every holiday or special occasion that we celebrated. This recipe is very similar to the one they first made. The mushroom caps are super savory and earthy, and the Parmesan, onions, and garlic give the filling an amazing umami flavor. My favorite part is the crunchy texture they have from the addition of panko breadcrumbs and that nice little hit of citrus from the lemon zest.
Though this dish feels super elevated, it’s made with simple ingredients that you can get at a regular grocery store. I also love that this recipe is vegetarian-friendly. It’s a great crowd-pleasing dish that’s sure to be a hit whenever you serve it!
What are cremini mushrooms?
Cremini mushrooms are actually a slightly more mature version of white button mushrooms, but they have not yet fully grown into portobello mushrooms. They have a brown cap and have a richer, earthier flavor compared to white mushrooms. Their meaty texture makes them the perfect choice for this dish. Even better, they’re usually pretty easy to find in any grocery store.
How do I store leftovers?
Once your mushrooms have cooled completely, place any leftovers in an airtight container and store them in the fridge. The mushrooms will stay good for up to 4 days. You can also freeze your stuffed mushrooms for up to 3 months. No need to thaw them before reheating. To reheat, place the mushrooms in a preheated 350°F oven for 10-15 minutes (if refrigerated) or 20-35 minutes (if frozen) until they are warmed through and the filling has gotten crispy.
Serving suggestions
If you’re going to serve these stuffed mushrooms as part of a holiday spread, they’d be in good company alongside other classic appetizers like Crab Rangoon Dip, Devils On Horseback, and Mac And Cheese Bites. If you’re in need of recipe inspo for a full and festive meal, consider serving these with Air-Fryer Turkey Breast, Sour Cream Mashed Potatoes, and Green Bean Casserole.
Ingredients
- 24 medium cremini mushrooms
- 1/4 cup olive oil divided
- 1/2 cup finely chopped onion
- 2 cloves garlic minced
- 1/2 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 tablespoon chopped fresh parsley
- 1/2 teaspoon dried thyme
- 1 teaspoon lemon zest
- 1/4 teaspoon kosher salt
- Dash of crushed red pepper flakes
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper. Brush the mushrooms clean and remove the stems. Set the caps aside and finely chop the stems.
- Heat 1 teaspoon of olive oil in a skillet over medium heat. Add the onion and chopped mushroom stems, cooking until tender, about 5 minutes. Add the garlic and cook for another minute. Remove from heat.
- In a bowl, combine the panko breadcrumbs, Parmesan, parsley, thyme, lemon zest, salt, and red pepper flakes. Stir in the cooked mushroom mixture.
- Spoon the filling into the mushroom caps. Place the mushrooms on the prepared baking sheet, cavity side up. Drizzle with remaining olive oil. Bake for 20 to 25 minutes until the mushrooms are tender and the tops are golden.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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