Stuffed Mushrooms With Cream Cheese – Easy, Healthy Apetizer & Finger-Food
These stuffen mushrooms are such a delicious (and simple!) appetizer that is so appealing, mouth-watering and delectable you won’t help but devour them all! The filling is a delicious, crunchy and creamy mixture of mushroom stems, onion, cheese, garlic, seasonings, herbs, and bread crumbs! This stuffed mushrooms recipe is finger food at its finest! The whole family will be obsessed with these!
A classic party essential, stuffed mushrooms are particularly wonderful food for some family gatherings and celebrations or for 4 th July, Thanksgiving and Christmas. It is the ideal appetizer for vegetarians! You can leave these mushrooms totally vegetarian like this version, or add some bacon bits in the filling mixture!
I didn’t even plan on making any mushroom recipe today, but my grandmother came in and said she bought some additional package of mushrooms from the farmer’s market so that I can prepare something! Perfect timing! I didn’t want to make the basic Baked Mushrooms With Butter, even though they’re my favorite and go-to, easiest mushroom recipe, but rather to try something else and experiment a little! That’s when I came up with the idea to make these Stiffed Mushrooms! I don’t regret it, definitely!
Why You’ll Love This Recipe
- Healthy – In this recipe we use all the nutrient-rich and healthy ingredients that are highly beneficial for many things!
- Filling – Even though mushrooms are not calorie dense, believe it or not, they barely have 22 calories on 100 grams! (1) The stuffed mixture is what makes them super filling!
- Easy to make – These Stuffed Mushrooms don’t require nothing special for preparation, just sautening and mixing the filling! Pretty easy and fun, right!
- Amazing appetizer & Finger-food – These Stuffed Mushrooms are such a wonderful and appealing appetizer for family gatherings, celebrations and holidays!
Ingredients You Need
Here’s what you’ll need to make this stuffed mushrooms recipe:
- Mushrooms – Basically, almost any edible mushrooms would work, but I recommend Shittake, Portobello, Button or Cremini.
- Cream Cheese or Feta – Provides creamy texture and it’s packed with many nutrients.
- Parmesan – You can use some other alternative such as Cheddar cheese.
- Breadcrumbs – They add crunch to the filling. I recommend making your own breadcrumbs since it is very easy! In a food processor, pulse your stale bread until fine breadcrumbs are formed. Use them fresh or dehydrate them. To Remove Wet Bread Crumbs: Warm up your oven to 125°C, or 250°F. Spread the crumbs out on a baking pan and bake for about 15 minutes, stirring occasionally, or until they are dry and crisp.
- Onion – You can use yellow, white or red onion or shallot.
- Leek/Green onion/Parsley– It provides fresh flavor and pretty shades of green.
- Garlic cloves – For savory bite.
- Egg – Helps bind all the ingredients together, and gives moisture.
- Oregano – Can substitute to some other seasoning of choice.
- Butter/Extra-virgin olive oil – It helps in the oven’s browning and softening of the mushrooms, also butter gives the wonderful additional flavor to the mushrooms! I prefer using butter since I’m not sure how safe is using extra virgin olive oil in high temperatures, I would recommend you the same.
- And salt and pepper – To help highlight all the flavors! Make sure you’re using some high-quality salt like sea/Himalayan or Celtic salt.
How To Clean Mushrooms
It’s okay to rinse your mushrooms, get all that dirt off, and make sure they’re really clean. As long as you do it right before you cook them. Just don’t soak the in the water, because they absorb water like sponges, and they won’t brown nicely if they’re full of water. Just lightly rinse the mushrooms with cool water and then dry them with paper towels.
How To Make Stiffed Mushrooms
Step 1: Prepare the mushrooms. Set the oven’s temperature to 350°F (180°C) and cover the baking pan with parchemnt paper or drizzle. Wash the mushrooms (just rinse them through water and clean with your hand, then dry with a towel). Next, just take the mushroom stems out with your hand by pulling them out. But save them—you’ll need them to prepare the filling—instead of throwing them away! Chop them finely and save for later.
Step 2: Saute the combination of mushrooms and onions. In a medium pan over medium heat, melt the butter. After 5 minutes (or until the water evaporated out of mushrooms and they soften) of cooking the diced mushroom stems, add the onion, garlic, salt, and pepper. After cooking for a further one to two minutes, move the mushroom mixture to a mixing dish. Allow it to cool for a while to prevent the cheesy mixture from melting instantly.
Step 3: Stir the filling well. When the mushroom mixture is cold, transfer it to a mixing bowl and toss in all other ingredients – the cream cheese, parmesan, breadcrumbs, minced green onion, herbs, seasonings, egg, and salt. Don’t forget to set aside a tablespoon of parmesan and green onion for the topping before baking.
Step 4: Fill the mushrooms! Using approximately one tablespoon of filling (or more if the mushrooms are bigger), you will stuff the mushrooms, forming a little mound on top. However, keep in mind that your mushrooms will shrink in the oven if you cram them too full.
Step 5: Bake. Bake for 20 to 30 minutes, or until the mushrooms are starting to soften and are brown. Before serving, add some remaining grated parmesan and minced green onion!
How To Store
Although they are best on the day they are made, stuffed mushrooms can be kept for up to 3 days in a tight container. The longer they sit, the more wet they will get.
However, I wouldn’t recomment storing them since you may use different type sof mushrooms and they’re all a story for themselves. Just eat them straight away while they’re still warm! I’m sure you woon’t even need to store them, they’ll be gone in 5 minutes XD
Other Recipes With Mushrooms
Scrambled Eggs With Spinach And Mushrooms
Creamy Tortilla Casserole With Spinach & Mushrooms
Mushroom Pasta With Tomato Sauce
Stuffed Mushrooms With Cream Cheese
Ingredients
- 14 oz (400 grams) medium-sized shittaki or portobello mushrooms (see post for alternatives)
- 2 tbsp + more for sauteing butter (to coat mushrooms)
- 1 white, yellow or red onion (or shallot) (diced)
- 3 garlic cloves (minced)
- 2 tsp ground oregano
- 4 oz (113 grams) cream cheese or Feta
- 1 medium-sized egg
- ¼ cup breadcrumbs
- ½ + more for topping Parmesan (freshly grated)
- 1 tsp salt (sea/Himalayan) & black pepper
- ¼ leek/green onion (minced)
- additional seasonings by choice
- 1-2 tbsp liquid plain yogurt
Instructions
- Prepare the mushrooms. Set the oven’s temperature to 350°F (180°C) and cover the baking pan with parchemnt paper or drizzle. Wash the mushrooms (just rinse them through water and clean with your hand, then dry with a towel). Next, just take the mushroom stems out with your hand by pulling them out. But save them—you’ll need them to prepare the filling—instead of throwing them away! Chop them finely and save for later.
- Saute the combination of mushrooms and onions. In a medium pan over medium heat, melt the butter. After 5 minutes (or until the water evaporated out of mushrooms and they soften) of cooking the diced mushroom stems, add the onion, garlic, salt, and pepper. After cooking for a further one to two minutes, move the mushroom mixture to a mixing dish. Allow it to cool for a while to prevent the cheesy mixture from melting instantly.
- Stir the filling well. When the mushroom mixture is cold, transfer it to a mixing bowl and toss in all other ingredients – the cream cheese, parmesan, breadcrumbs, minced green onion, herbs, seasonings, egg, and salt. Don’t forget to set aside a tablespoon of parmesan and green onion for the topping before baking. If the mixture is too dry and you're unable to mix it properly just add some plain liquid yogurt (2 tablespoons).
- Fill the mushrooms! Using approximately one tablespoon of filling (or more if the mushrooms are bigger), you will stuff the mushrooms, forming a little mound on top. However, keep in mind that your mushrooms will shrink in the oven if you cram them too full.
- Bake. Bake for 20 to 30 minutes, or until the mushrooms are starting to soften and are brown. Before serving, add some remaining grated parmesan and minced green onion!
