Classic Stuffed Mushrooms

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"golden-brown stuffed mushrooms with cream cheese and sausage filling on a wooden board, garnished with parsley and parmesan, in natural light"

Classic Stuffed Mushrooms

A crowd-pleasing appetizer featuring tender mushroom caps filled with a savory mixture of cream cheese, herbs, and optional Italian sausage.

Overhead view of button mushrooms on wooden cutting board with removed stems, a paring knife, and damp paper towel under natural light.

KEY INFO

– Prep Time: 15-20 minutes
– Cook Time: 20-25 minutes
– Total Time: 35-45 minutes
– Servings: 24 mushrooms
– Difficulty: Easy
– Dietary: Adaptable for vegetarian/gluten-free

Close-up of italian sausage browning in a skillet with visible herbs and seasonings, steam indicating cooking process

EQUIPMENT NEEDED

– Baking sheet (or muffin tin)
– Medium skillet
– Sharp knife and cutting board
– Mixing bowl
– Measuring cups/spoons
– Spoon for filling

Chopped mushroom stems and minced garlic sautéing in olive oil with visible golden-brown edges in a skillet

INGREDIENTS

For the Mushrooms:
– 24 medium button or cremini mushrooms (about 1-1.5 inches wide)
– 2 tablespoons (30ml) olive oil

For the Filling:
– 8 oz (225g) cream cheese, softened
– 1/2 pound (225g) Italian sausage (optional)
– 1 cup (100g) grated Parmesan cheese
– 3 cloves garlic, minced
– 1/4 cup (15g) fresh parsley, chopped
– 1 teaspoon dried thyme
– 1/2 teaspoon black pepper
– 1/4 teaspoon red pepper flakes
– 1/4 cup (25g) panko breadcrumbs

Process of combining cream cheese, parmesan, herbs, and sautéed ingredients in a ceramic mixing bowl

METHOD

1. Preheat oven to 375°F (190°C)

2. Clean mushrooms with a damp paper towel and remove stems
– Finely chop stems and set aside

Mushroom caps being brushed with olive oil on a baking sheet under natural light

3. Heat 1 tablespoon oil in skillet over medium heat
– Cook sausage until crumbly (5-7 minutes)
– Remove and set aside

4. In same skillet:
– Sauté chopped stems and garlic (3-4 minutes)
– Transfer to mixing bowl

Uncooked stuffed mushroom caps on a baking sheet highlighted with breadcrumb topping, ready to bake

5. Combine in mixing bowl:
– Cooked mushroom mixture
– Cream cheese
– Parmesan
– Herbs and seasonings
– Cooked sausage (if using)

6. Fill mushroom caps:
– Brush caps with remaining oil
– Spoon filling generously into each cap
– Top with breadcrumbs

See also  Vegetarian Pie Recipe: Classic Vegetable Pot Pie

Freshly baked stuffed mushrooms with steam rising, bubbly cheese, and toasted breadcrumbs under natural light

7. Bake 20-25 minutes until:
– Tops are golden brown
– Mushrooms are tender
– Filling is hot throughout

CRUCIAL TIPS

– Don’t wash mushrooms – wipe clean instead
– Room temperature cream cheese blends easier
– Don’t overfill caps – filling will expand
– Visual doneness: Golden brown tops, mushrooms release moisture

STORAGE & VARIATIONS

Storage:
– Refrigerate up to 3 days
– Reheat at 300°F (150°C) for 10 minutes

Vegetarian Version:
– Replace sausage with:
– Extra mushrooms
– Chopped spinach
– Plant-based meat alternative

Make Ahead:
– Prepare filling 24 hours ahead
– Fill mushrooms just before baking

This recipe creates perfectly tender mushrooms with a rich, creamy filling that’s sure to disappear fast at any gathering. The combination of herbs and cheese makes these irresistible, while the optional sausage adds a satisfying heartiness.

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