Oven-Baked Stuffed Mushroom Caps with Creamy Cheese Filling
This is an AI-generated recipe that combines common cooking techniques and ingredients. It follows traditional culinary principles but has not been kitchen-tested. Please adjust cooking times and seasonings based on your experience and preferences.
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Total Time
45 minutes
Cuisine
American
Category
Appetizer
Description
These oven-baked stuffed mushroom caps are a delightful appetizer, featuring a creamy cheese filling that perfectly complements the earthy flavor of the mushrooms. The combination of cream cheese and Parmesan creates a rich and savory taste, while the fresh parsley adds a hint of freshness. This version is special due to its simplicity and the perfect balance of flavors, making it a crowd-pleaser at any gathering.
Stuffed mushrooms have been a beloved appetizer for decades, often served at parties and family gatherings. Originating from Italian cuisine, they have been adapted in various ways across different cultures. This recipe emphasizes the use of fresh ingredients and a straightforward baking technique, ensuring the mushrooms remain juicy and flavorful. Serve these stuffed mushroom caps warm, garnished with extra parsley, and pair them with a crisp white wine for an elegant touch. The choice of cream cheese ensures a smooth texture, while Parmesan adds a nutty depth, making this dish both comforting and sophisticated.
Ingredients
For the Mushroom Caps
- 12 large button mushrooms
- 2 tablespoons olive oil
For the Filling
- 1/2 cup cream cheese, softened
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
Instructions
Preparation
Preheat your oven to 375°F (190°C).
Clean the mushrooms and remove the stems. Set the caps aside and finely chop the stems.
Assembly
In a skillet, heat olive oil over medium heat. Add the chopped mushroom stems and garlic, sautéing until soft.
In a bowl, mix the sautéed stems and garlic with cream cheese, Parmesan, parsley, salt, and pepper.
Fill each mushroom cap with the cheese mixture and place them on a baking sheet.
Bake for 20-25 minutes until the mushrooms are tender and the tops are golden brown.
Chef's Tips
- For an extra crispy top, sprinkle some breadcrumbs over the filling before baking.
- Ensure the cream cheese is at room temperature for easier mixing.
Nutrition Information
Serving_size
2 stuffed mushrooms
Calories
150
Protein
6g
Carbohydrates
8g
Fat
10g
Fiber
2g
Sugar
2g
Sodium
300mg
Saturated_fat
5g
Cholesterol
20mg
*Nutrition values are approximate and may vary based on specific ingredients used.
Variations
Spicy Stuffed Mushrooms
Add a pinch of red pepper flakes to the filling for a spicy kick.
Bacon and Cheese Stuffed Mushrooms
Incorporate crumbled cooked bacon into the cheese mixture for added flavor.
Herb-Infused Stuffed Mushrooms
Mix in a teaspoon of Italian seasoning for a herbaceous twist.
Storage Instructions
Refrigerator
Store in an airtight container in the fridge for up to 3 days.
Freezer
Freeze in a single layer on a baking sheet, then transfer to a freezer bag for up to 1 month.
Shelf
Not suitable for shelf storage.