Garlic and Herb Stuffed Mushrooms
Easy homemade stuffed mushrooms with garlic, herbs, and melted cheese. Ready in 45 minutes. Perfect appetizer for any occasion.
Ingredients
- 1.5 pounds fresh cremini mushrooms, stems removed
- 3 tablespoons extra virgin olive oil, divided
- 4 garlic cloves, minced
- 1/4 cup yellow onion, finely diced
- 1/2 cup panko breadcrumbs
- 1/3 cup grated Parmesan cheese
- 1/4 cup shredded mozzarella cheese
- 3 tablespoons cream cheese, softened
- 1 teaspoon Italian seasoning
- 2 tablespoons fresh flat-leaf parsley, chopped
- 1/2 teaspoon Worcestershire sauce
- Salt and freshly cracked black pepper to taste
- Cooking spray or oil for baking sheet
- Optional: 1/4 pound Italian sausage, crumbled and cooked
Instructions
- 1
Preheat your oven to 375°F and line a large baking sheet with parchment paper.
- 2
Gently twist and pull the stems from each mushroom cap, then use a small spoon to carefully scrape out the dark gills from the inside of each cap.
- 3
Pat all mushroom caps dry with paper towels to remove excess moisture, which helps them cook evenly and prevents sogginess.
- 4
Heat 2 tablespoons of olive oil in a large skillet over medium heat until shimmering.
- 5
Add the diced onion to the hot oil and sauté for about 2 minutes, stirring occasionally, until softened and fragrant.
- 6
Stir in the minced garlic and cook for another 1 minute, stirring constantly, until the mixture becomes aromatic but the garlic doesn't brown.
- 7
Remove the skillet from heat and fold in the panko breadcrumbs, Parmesan cheese, mozzarella cheese, cream cheese, Italian seasoning, fresh parsley, and Worcestershire sauce until well combined.
- 8
Season the filling mixture to taste with salt and black pepper, then allow it to cool for about 5 minutes so it's easier to handle.
- 9
Arrange the cleaned mushroom caps gill-side up on the prepared baking sheet and lightly brush the exposed caps with the remaining 1 tablespoon of olive oil.
- 10
Spoon the filling generously into each mushroom cap, creating a slightly mounded top, being careful not to overstuff.
- 11
Bake in the preheated oven for 20 to 25 minutes, until the filling is golden brown and the mushroom caps are tender when pierced with a fork.
- 12
For extra crispy, golden tops, place the baking sheet under the broiler for 1 to 2 minutes at the end of cooking, watching carefully to prevent burning.
- 13
Remove from the oven and let rest for 2 minutes before serving while still warm.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| Panko breadcrumbs | Almond flour or crushed nuts | Lower carb and higher protein option for blood sugar management |
| Cream cheese | Plain Greek yogurt | Increases protein and probiotics for improved gut health |
| Parmesan and mozzarella cheese | Aged cheddar or goat cheese | Goat cheese contains easier-to-digest proteins and beneficial enzymes for gut flora |
| Italian sausage | Ground turkey or plant-based sausage alternative | Reduces saturated fat and inflammatory omega-6 fatty acids |
| White onion | Shallots | Shallots contain higher levels of quercetin, a natural anti-inflammatory compound |
Recommended Equipment
Tools that make this recipe easier
Nutrition Information
Per serving (serves 4)
| Calories | 168 |
| Total Fat | 10g |
| Saturated Fat | 3g |
| Cholesterol | 12mg |
| Sodium | 340mg |
| Carbohydrates | 9g |
| Fiber | 2g |
| Sugar | 2g |
| Protein | 11g |
This recipe was extracted from the original video source using AI. Nutritional information is estimated and may vary. Not a substitute for professional dietary advice. As an Amazon Associate, AlmostChefs earns from qualifying purchases. Product links are affiliate links — they cost you nothing extra but help support the site. Read full disclaimer
