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Baked Stuffed Mushrooms with Crispy Breadcrumbs

This dish features tender mushroom caps filled with a creamy herb and garlic mixture, topped with toasted breadcrumbs that add a delightful crunch. The baking process melds earthy flavors with a crisp, golden topping, creating an elegant yet approachable appetizer or side. The result is a visually appealing dish with a satisfying texture contrast and rich aroma.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Western
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large mushroom caps preferably firm and medium-sized
  • 2 cloves garlic finely minced
  • 4 oz cream cheese softened
  • 1/4 cup parmesan cheese grated
  • 1/4 cup fresh parsley chopped
  • 1 tsp fresh thyme chopped
  • 1 tbsp olive oil for brushing
  • 1/2 cup breadcrumbs preferably toasted
  • 1 tsp lemon juice optional, for brightness
  • Salt and pepper to taste

Equipment

  • Baking Sheet
  • Small mixing bowl
  • Spoon
  • Skillet
  • Knives and chopping board

Method
 

  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper for easy cleanup.
  2. Gently clean the mushroom caps with a damp cloth and carefully remove the stems, setting them aside for the filling. Brush the caps lightly with olive oil and place them gill side up on the prepared baking sheet.
  3. Bake the mushroom caps for about 10 minutes until they soften slightly and release a lovely earthy aroma. This pre-cooking step helps prevent sogginess later.
  4. While the mushrooms bake, finely chop the reserved stems. In a skillet over medium heat, warm a tablespoon of olive oil. Add the chopped stems and cook for 3-4 minutes until they soften and smell fragrant.
  5. Add the minced garlic to the skillet and cook for another minute until it becomes aromatic and golden. Remove from heat and let cool slightly.
  6. In a small bowl, combine the softened cream cheese, grated Parmesan, chopped parsley, thyme, and a pinch of salt and pepper. Mix until smooth and creamy.
  7. Stir the sautéed stems and garlic into the cheese mixture, ensuring everything is well combined. If desired, add a splash of lemon juice for brightness.
  8. Using a spoon, generously stuff each mushroom cap with the prepared filling, pressing gently to pack it in. Top each with toasted breadcrumbs, pressing lightly so they adhere.
  9. Place the filled mushrooms back on the baking sheet and bake for another 15-20 minutes until the tops are golden brown and crispy, and the filling is bubbling.
  10. Remove from the oven and let rest for 5 minutes to allow the filling to set. Serve warm, garnished with extra herbs or a squeeze of lemon if desired.

Notes

For an extra crunch, toast the breadcrumbs until golden and sprinkle them immediately on the stuffed mushrooms before the final baking. Resting the dish briefly after baking helps the filling firm up for easier serving.