Cheesy Garlic Stuffed Mushrooms
These stuffed mushrooms are the perfect bite-sized appetizer—savory, cheesy, and packed with flavor. They’re easy to make ahead and always a hit at any gathering.
Ingredients
- 20 large white or cremini mushrooms stems removed
- 4 oz cream cheese softened
- ½ cup grated Parmesan cheese
- ½ cup shredded mozzarella cheese
- ¼ cup breadcrumbs plain or Italian-style
- 2 cloves garlic minced
- 2 tbsp fresh parsley chopped (plus extra for garnish)
- 1 tbsp olive oil
- ½ tsp salt
- ½ tsp black pepper
- ¼ tsp red pepper flakes optional
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
- Wipe the mushrooms clean with a damp paper towel. Remove the stems and finely chop them.
- Heat olive oil in a pan over medium heat. Add the chopped mushroom stems and garlic. Sauté for about 3 minutes until softened. Remove from heat and let cool slightly.
- In a bowl, combine the sautéed mushroom stems, cream cheese, Parmesan, mozzarella, breadcrumbs, parsley, salt, black pepper, and red pepper flakes (if using). Stir until well blended.
- Spoon the filling into each mushroom cap, packing it in slightly. Arrange them on the prepared baking sheet.
- Bake for 18-20 minutes, or until the tops are golden brown and the mushrooms are tender.
- Garnish with extra chopped parsley and serve warm.