Savory Creamy Parmesan-Stuffed Mushroom Caps
This delightful Savory Creamy Parmesan-Stuffed Mushroom Caps recipe has a special place in my heart, as it was one of the first dishes I ever created as a budding chef in my late teens. I made these mouthwatering mushrooms for my husband shortly after we began dating, and I believe they played a little role in winning his heart! With the rich creaminess of cream cheese, the savory depth of sautéed onions and mushroom stems, and the irresistible topping of crisped Parmesan, these stuffed mushrooms make for an impressive appetizer or side dish that will wow your guests. Perfect for gatherings or a cozy dinner at home, these little flavor bombs are guaranteed to bring smiles and warmth to your table.
4
Servings
90
Calories
6
Ingredients
Ingredients
large white mushrooms
12 (cleaned)
cream cheese
3 ounces (softened)
small onion
1/2 (finely diced)
breadcrumbs
1/4 cup (plain or seasoned)
butter
3 tablespoons (divided)
parmesan cheese
1 ounce (freshly grated)
Instructions
1
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2
Gently pop the stems off the cleaned mushroom caps and set them aside. In a skillet over medium heat, melt 2 tablespoons of butter. Place the mushroom caps faced up in the skillet and sauté for about 2 minutes.
3
Flip the caps facedown and cook for another 2 minutes. Remove them from the pan and place them facedown on a paper towel to drain excess moisture.
4
Finely chop the reserved mushroom stems. Using the same skillet, add the remaining tablespoon of butter to the pan drippings. Sauté the chopped mushroom stems along with the finely diced onion until they're soft and fragrant, about 4-5 minutes.
5
In a mixing bowl, combine the softened cream cheese, breadcrumbs, and the sautéed mushroom and onion mixture. Stir thoroughly until well blended. Season the stuffing with salt and pepper to taste; keep in mind that the parmesan will add extra saltiness.
6
Stuff each mushroom cap generously with the creamy filling, mounding it slightly. Top each stuffed mushroom with freshly grated parmesan cheese.
7
Arrange the stuffed mushrooms on the prepared baking sheet and bake in the preheated oven for about 10 minutes or until the tops are golden and bubbly.
Nutrition Information
6g
Fat
5.5g
Carbs
3.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Savory Creamy Parmesan-Stuffed Mushroom Caps?
They are a savory appetizer consisting of mushroom caps filled with a mixture of cream cheese, breadcrumbs, sautéed onion, and mushroom stems, topped with parmesan.
What type of mushrooms should I use for this recipe?
The recipe calls for 12 large white mushrooms that have been cleaned.
How do I prepare the mushroom caps?
Gently pop the stems off the cleaned caps and set the stems aside for the filling.
Why do I need to sauté the mushroom caps before stuffing?
Sautéing the caps for 2 minutes on each side helps develop flavor and removes excess moisture before baking.
How much butter is needed for the recipe?
You will need a total of 3 tablespoons of butter, divided for sautéing the caps and the filling.
What should I do with the mushroom stems?
Finely chop the reserved stems and sauté them with onion to include in the creamy filling.
How long should I sauté the mushroom stems and onions?
Sauté them in butter for about 4 to 5 minutes until they are soft and fragrant.
What ingredients are in the mushroom stuffing?
The stuffing is made of softened cream cheese, breadcrumbs, and the sautéed mushroom stem and onion mixture.
Can I use seasoned breadcrumbs?
Yes, you can use either plain or seasoned breadcrumbs for this recipe.
What is the recommended oven temperature?
Preheat your oven to 350°F (175°C) for baking the stuffed mushrooms.
How long do the mushrooms need to bake?
Bake the stuffed mushrooms for approximately 10 minutes until the tops are golden and bubbly.
Is this recipe vegetarian?
Yes, these stuffed mushrooms are categorized as a vegetarian vegetable dish.
How many servings does this recipe provide?
This recipe is designed to serve 4 people.
What is the calorie count per serving?
Each serving contains approximately 90 calories.
How much fat is in one serving?
There are 6 grams of fat per serving.
What is the carbohydrate content per serving?
There are 5.5 grams of carbohydrates in each serving.
How much protein is in each serving?
Each serving provides about 3.5 grams of protein.
Should I drain the mushrooms after sautéing the caps?
Yes, place them facedown on a paper towel after sautéing to drain any excess moisture.
What kind of cheese is used for the topping?
The recipe uses 1 ounce of freshly grated parmesan cheese as a topping.
How should I season the stuffing?
Season the mixture with salt and pepper to taste, keeping in mind the saltiness of the parmesan.
What size onion should I use?
The recipe calls for 1/2 of a small onion, finely diced.
Can I make these mushrooms ahead of time?
While best served fresh, you can prepare the filling and caps in advance and bake just before serving.
How do I clean the mushrooms?
Gently wipe the mushrooms with a damp cloth or paper towel to remove dirt without soaking them.
What is the texture of the finished dish?
The mushrooms are tender with a rich, creamy filling and a slightly crispy, bubbly parmesan top.
Do I need to grease the baking sheet?
The recipe recommends lining the baking sheet with parchment paper for easy cleanup and to prevent sticking.
Can I use a different type of onion?
While small white or yellow onions are standard, shallots could be used for a milder flavor.
How should I stuff the mushroom caps?
Stuff each cap generously with the creamy filling, mounding it slightly at the top.
Is this dish suitable for parties?
Yes, these make excellent appetizers or side dishes for gatherings and holiday parties.
Can I substitute the cream cheese?
Cream cheese provides the signature texture, but goat cheese or Neufchatel could be used as alternatives.
Why is freshly grated parmesan better than canned?
Freshly grated parmesan melts better and offers a more vibrant flavor for the golden topping.