Save Savory mushroom caps filled with a herbed cheese and breadcrumb mixture, arranged in a ring for a stunning appetizer thats perfect for entertaining.
I first served this at a family gathering and everyone loved the creamy filling paired with tender mushrooms.
Ingredients
- Mushrooms: 18 large white or cremini mushroom caps, stems removed and reserved
- Filling: 3/4 cup (80 g) fresh breadcrumbs
- Filling: 4 oz (115 g) cream cheese, softened
- Filling: 1/2 cup (50 g) grated Parmesan cheese
- Filling: 2 tablespoons fresh parsley, finely chopped
- Filling: 2 cloves garlic, minced
- Filling: 2 tablespoons extra-virgin olive oil
- Filling: 1/2 teaspoon dried thyme
- Filling: 1/2 teaspoon salt
- Filling: 1/4 teaspoon black pepper
- Garnish: 2 tablespoons fresh chives, finely sliced (optional)
Instructions
- Step 1:
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease a round ovenproof dish.
- Step 2:
- Clean mushroom caps with a damp paper towel. Finely chop reserved mushroom stems.
- Step 3:
- In a skillet, heat 1 tablespoon olive oil over medium heat. Add chopped mushroom stems and garlic sauté for 23 minutes until softened.
- Step 4:
- In a bowl, combine sautéed stems and garlic, cream cheese, breadcrumbs, Parmesan, parsley, thyme, salt, and pepper. Mix until well blended.
- Step 5:
- Using a spoon or piping bag, fill each mushroom cap generously with the filling.
- Step 6:
- 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.
- Step 7:
- Bake for 2025 minutes, until mushrooms are tender and the tops are golden.
- Step 8:
- Sprinkle with chives before serving, if desired. Serve warm.
Save This recipe always brings the family together around the table for a cozy appetizer moment.
Variations
Try adding chopped sun-dried tomatoes or cooked spinach to the filling for added flavor.
Serving Suggestions
Pair with a crisp white wine like Sauvignon Blanc for a perfect appetizer.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Save The final touch of fresh chives adds a beautiful color and flavor contrast.
Recipe Guide
- → What type of mushrooms work best for this dish?
Large white or cremini mushroom caps are ideal because they hold the filling well and provide a tender, flavorful base.
- → How can I add more flavor to the filling?
Incorporate chopped sun-dried tomatoes or cooked spinach to the filling mixture for extra depth and variety.
- → Can I substitute the cheeses used?
Yes, Parmesan can be swapped with Gruyère or sharp cheddar for a different flavor profile while maintaining the creamy texture.
- → What is the best way to arrange the mushroom caps for baking?
Arrange the filled caps in a ring shape on a baking sheet or round ovenproof dish so they slightly touch each other for even cooking.
- → Should the mushroom caps be served warm or cold?
Serve the caps warm to enjoy the creamy filling and tender mushrooms at their best texture and flavor.
- → How are the mushroom stems used in this dish?
The reserved stems are finely chopped and sautéed with garlic to enrich the filling mixture with additional mushroom flavor.