Pin it Savory mushroom caps filled with a herbed cheese and breadcrumb mixture, arranged in a ring for a stunning appetizer thats perfect for entertaining.
This appetizer never fails to impress my guests and makes party prep a breeze.
Ingredients
- 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)
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 2–3 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 20–25 minutes until mushrooms are tender and the tops are golden.
- Step 8:
- Sprinkle with chives before serving if desired. Serve warm.
Pin it My family always gathers around the table eagerly waiting for these mushrooms to come out of the oven especially during holiday parties.
Serving Suggestions
Pair these mushrooms with a crisp white wine or serve them alongside a fresh green salad for a light meal.
Storage Tips
Store leftovers in an airtight container in the fridge for up to 3 days and reheat in the oven for best texture.
Variations
Add sun-dried tomatoes or cooked spinach to the filling for a flavor boost or swap Parmesan for Gruyère or cheddar.
Pin it This recipe is a guaranteed crowd-pleaser that combines simple ingredients for a delicious appetizer.
Recipe FAQs
- → What type of mushrooms work best for this dish?
Large white or cremini mushroom caps are ideal as they hold the filling well and bake evenly.
- → Can I prepare this in advance?
Yes, you can assemble the caps in the ring shape and refrigerate before baking to save time.
- → What can I substitute for Parmesan cheese?
Gruyère or sharp cheddar offer a flavorful alternative if you want a different twist.
- → How do I prevent the mushrooms from becoming soggy?
Removing and sautéing the stems reduces moisture; baking on a lined sheet allows excess liquid to evaporate.
- → What wine pairs well with this dish?
A crisp white wine like Sauvignon Blanc complements the savory, creamy filling.