What type of mushrooms works best for this dish?

Large white or cremini mushroom caps are ideal due to their size and texture, allowing for generous filling and tender baking results.

How should the mushroom stems be prepared?

Chop the reserved stems finely and sauté them with garlic in olive oil until softened, then mix into the filling for added flavor and moisture.

Yes, you can add sun-dried tomatoes, cooked spinach, or substitute Parmesan with Gruyère or sharp cheddar to vary the taste profile.

Place the filled mushroom caps close together in a ring shape on a lined baking sheet or round dish to create an attractive presentation.

Brush the mushroom tops with olive oil before baking to promote browning and a pleasant crispy texture.

Savory mushroom caps filled with a herbed cheese and breadcrumb mixture, arranged in a ring for a stunning appetizer thats perfect for entertaining.

This recipe has become a favorite at family gatherings where everyone loves the flavorful filling and easy-to-share presentation.

Mushrooms: 18 large white or cremini mushroom caps, stems removed and reserved
Filling: 3/4 cup (80 g) fresh breadcrumbs, 4 oz (115 g) cream cheese, softened, 1/2 cup (50 g) grated Parmesan cheese, 2 tablespoons fresh parsley, finely chopped, 2 cloves garlic, minced, 2 tablespoons extra-virgin olive oil, 1/2 teaspoon dried thyme, 1/2 teaspoon salt, 1/4 teaspoon black pepper
Garnish: 2 tablespoons fresh chives, finely sliced (optional)

Preheat oven:: Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease a round ovenproof dish.
Prepare mushrooms:: Clean mushroom caps with a damp paper towel. Finely chop reserved mushroom stems.
Sauté stems and garlic:: In a skillet, heat 1 tablespoon olive oil over medium heat. Add chopped mushroom stems and garlic sauté for 2–3 minutes until softened.
Make filling:: In a bowl, combine sautéed stems and garlic, cream cheese, breadcrumbs, Parmesan, parsley, thyme, salt, and pepper. Mix until well blended.
Fill caps:: Using a spoon or piping bag, fill each mushroom cap generously with the filling.
Arrange caps:: Arrange the stuffed caps in a ring shape on the prepared baking sheet or dish, so they touch each other slightly. Brush tops with remaining olive oil.
Bake:: Bake for 20–25 minutes, until mushrooms are tender and the tops are golden.
Garnish and serve:: Sprinkle with chives before serving if desired. Serve warm.

This dish is always a hit especially during holidays when everyone gathers around to share appetizers and stories.

Serve warm alongside a crisp white wine such as Sauvignon Blanc for a delightful pairing.

Refrigerate leftovers in an airtight container for up to 3 days and reheat in the oven to maintain crispness.

Try adding chopped sun-dried tomatoes or cooked spinach into the filling for added flavor and nutrition.

These stuffed mushroom caps combine simplicity and elegance making them a perfect appetizer for any occasion.

→ What type of mushrooms works best for this dish?: Large white or cremini mushroom caps are ideal due to their size and texture, allowing for generous filling and tender baking results.
→ How should the mushroom stems be prepared?: Chop the reserved stems finely and sauté them with garlic in olive oil until softened, then mix into the filling for added flavor and moisture.
→ Can the filling be customized?: Yes, you can add sun-dried tomatoes, cooked spinach, or substitute Parmesan with Gruyère or sharp cheddar to vary the taste profile.
→ What is the best way to arrange the caps for baking?: Place the filled mushroom caps close together in a ring shape on a lined baking sheet or round dish to create an attractive presentation.
→ How can I ensure the tops become golden and slightly crispy?: Brush the mushroom tops with olive oil before baking to promote browning and a pleasant crispy texture.
→ What serving suggestions complement these mushroom caps?: Serve warm as an appetizer alongside a crisp white wine such as Sauvignon Blanc for a balanced flavor experience.