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Garlic Parmesan Stuffed Mushrooms

Garlic Parmesan stuffed mushrooms are filled with buttery panko, Parmesan, cream cheese, and fresh parsley, then baked until tender with a golden topping. This easy appetizer is prepared in a skillet and finished in the oven.
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Prep Time 15 minutes
Cook Time 29 minutes
resting 5 minutes
Total Time 49 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: Italian
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

For the mushrooms
  • 1 lb cremini mushrooms medium, wiped clean, stems removed and finely chopped
  • 1 tbsp olive oil
For the filling
  • 2 tbsp unsalted butter
  • 2 cloves garlic minced
  • 0.5 cup panko breadcrumbs
  • 0.33 cup Parmesan cheese finely grated
  • 2 oz cream cheese softened
  • 2 tbsp fresh parsley chopped
  • 0.25 tsp kosher salt
  • 0.125 tsp black pepper

Equipment

  • 1 rimmed baking sheet
  • 1 skillet

Method
 

Prepare the mushrooms
  1. Preheat the oven to 400°F.
  2. Brush the mushroom caps all over with the olive oil and arrange them cavity-side up on a rimmed baking sheet.
Make the filling
  1. Melt the butter in a skillet over medium heat.
  2. Add the chopped mushroom stems and cook for 5 to 7 minutes, stirring occasionally, until their released moisture evaporates.
  3. Add the garlic and cook for 30 seconds.
  4. Remove the skillet from the heat and stir in the panko, Parmesan, cream cheese, parsley, salt, and pepper until evenly combined.
Stuff and bake
  1. Divide the filling among the mushroom caps, mounding it lightly.
  2. Bake for 20 to 25 minutes, until the mushrooms are tender and the filling is golden.
  3. Rest for 5 minutes before serving.

Notes

For evenly filled mushrooms, mound the filling lightly without packing it down. Refrigerate leftovers in an airtight container for up to 3 days. Freezing is not recommended because the mushrooms can become watery. Use gluten-free panko for a gluten-free option.