Ingredients
18-20 white or cremini mushrooms, stems removed
4 oz cream cheese, softened
1/4 cup grated Parmesan cheese
1/4 cup breadcrumbs (plain or Italian-style)
1 clove garlic, minced
1 tablespoon olive oil
1 tablespoon fresh parsley, finely chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
Optional: 1/4 teaspoon Italian seasoning or paprika
Instructions
Preheat oven to 375°F (190°C). Lightly grease a baking dish.
Clean mushrooms and remove stems. Finely chop the stems.
Heat olive oil in a skillet over medium heat. Sauté chopped mushroom stems and garlic for 3–4 minutes until softened.
In a bowl, mix cream cheese, Parmesan, breadcrumbs, parsley, salt, pepper, and sautéed mushroom mixture.
Spoon the filling into each mushroom cap, slightly mounding the tops.
Arrange mushrooms in the baking dish and bake for 18–20 minutes, until tender and golden on top.
Serve warm.
Notes
Cooking Tips
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Use a small spoon or piping bag for neat, evenly filled mushrooms.
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Don’t overbake—mushrooms should be tender, not watery.
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Line the pan with parchment for easier cleanup.
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For extra browning, broil for 1–2 minutes at the end.
Variations
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Sausage Stuffed Mushrooms: Add ½ cup cooked Italian sausage to the filling.
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Spinach & Cheese: Mix in ½ cup finely chopped cooked spinach.
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Crab Stuffed: Add ¼–½ cup lump crab meat for a seafood twist.
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Vegan Version: Use dairy-free cream cheese and nutritional yeast instead of Parmesan.
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Keto/Low-Carb: Swap breadcrumbs for almond flour or crushed pork rinds.
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Spicy Kick: Add red pepper flakes or diced jalapeños.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 140
- Sugar: 1g
- Sodium: 220mg
- Fat: 10g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 5g