Stuffed mushrooms are a staple Thanksgiving appetizer on our holiday menu: they not only up the fancy factor, but they’re oh so easy to make. Ready in under an hour, these cheesy stuffed mushrooms are the perfect last-minute app we can always rely on. To create them, we stuffed baby bella mushrooms with herby breadcrumbs and two types of cheese. These shrooms are the definition of tiny but mighty: cheesy, garlicky flavor is packed into every bite of this poppable, bite-sized app. If you’re serving a large crowd, we suggest doubling the recipe—these mushrooms are usually the first thing to go.
First time making stuffed mushrooms? Don’t sweat it—while they may look especially fancy, they’re really quite easy to make. Keep on reading for all of our tips on making this classic appetizer:
How do I clean and prep my mushrooms?
Mushrooms usually have a ton of dirt stuck to them from growing so close to the ground, so cleaning them before cooking is crucial. Give them a quick rinse in a colander under cold running water and wipe the mushrooms with a damp paper towel to remove any remaining dirt stuck around the caps and stems.
Ingredients
- Cooking spray, for pan
- 1 1/2 lb.baby mushrooms
- 2 Tbsp.butter
- 2cloves garlic, minced
- 1/4 c.breadcrumbs
- Kosher salt
- Freshly ground black pepper
- 1/4 c.freshly grated Parmesan, plus more for topping
- 4 oz.cream cheese, softened
- 2 Tbsp.freshly chopped parsley, plus more for garnish
- 1 Tbsp.freshly chopped thyme
Directions
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- Step 1Preheat oven to 400°. Grease a baking sheet with cooking spray. Remove stems from mushrooms and finely chop stems. Place mushroom caps on baking sheet.
- Step 2In a medium skillet over medium heat, melt butter. Add chopped mushrooms stems and cook until most of the moisture is out, 5 minutes. Add garlic and cook until fragrant, 1 minute then add breadcrumbs and let toast slightly, 3 minutes. Season with salt and pepper. Remove from heat and let cool slightly.
- Step 3In a large bowl mix together mushroom stem mixture, Parmesan, cream cheese, parsley, and thyme. Season with salt and pepper. Fill mushroom caps with filling and sprinkle with more Parmesan.
- Step 4Bake until mushrooms are soft and the tops are golden, 20 minutes.
- Step 5Garnish with parsley to serve.