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Stuffed Mushrooms with Umami-Rich Filling

These stuffed mushrooms are made by hollowing out large cremini caps and filling them with a savory mixture of chopped mushroom stems, garlic, cheese, and herbs. Baked until golden and bubbling, they develop a crispy top and tender, flavorful mushroom caps, making for an elegant and satisfying appetizer or main course. The recipe maximizes flavor by using every part of the mushroom, creating a rich, umami-packed dish with delightful textures.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean
Calories: 150
Ingredients Equipment Method

Ingredients
  

  • 8 large cremini mushrooms preferably large and firm
  • 2 cloves garlic minced
  • 2 oz Parmesan cheese freshly grated
  • 2 tbsp fresh parsley chopped
  • 1 tsp dried thyme or fresh thyme, chopped
  • 2 tbsp olive oil
  • 4 oz cream cheese softened
  • 1/4 cup breadcrumbs optional for crunch
  • to taste salt and pepper

Equipment

  • Baking Sheet
  • Damp cloth
  • Skillet
  • Spoon or melon baller

Method
 

  1. Gently clean the mushrooms with a damp cloth, then carefully remove the stems and set the caps aside.
  2. Finely chop the mushroom stems to create a flavorful filling base.
  3. Heat olive oil in a skillet over medium heat, then add the chopped stems and minced garlic. Cook for about 3-4 minutes until fragrant and softened, stirring frequently.
  4. In a mixing bowl, combine the sautéed stems and garlic with softened cream cheese, grated Parmesan, chopped parsley, thyme, salt, and pepper. Mix until smooth and well incorporated.
  5. Using a small spoon or melon baller, fill each mushroom cap generously with the prepared mixture, pressing slightly to pack the filling.
  6. Arrange the stuffed mushrooms on a parchment-lined baking sheet, then sprinkle with breadcrumbs if using for added crunch.
  7. Bake in a preheated oven at 180°C (350°F) for about 20 minutes, until the tops are golden and bubbling, and the mushrooms are tender when pierced with a fork.
  8. Remove from the oven and let rest for 5 minutes to allow the filling to set slightly and the flavors to meld.
  9. Serve the stuffed mushrooms warm, garnished with extra herbs if desired, and enjoy their crispy, cheesy tops alongside tender, umami-rich mushroom caps.