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Stuffed Mushrooms
You'll love these delicious, flavorful stuffed mushrooms - filled with cheese and seasonings before being baked, they are the perfect party appetizer!
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Stuffed Mushrooms
These simple stuffed mushrooms are a mouth-watering appetizer you'll love serving at any event. Baked with loads of top-notch cheese, this classic party treat looks elegant and offers the ultimate in cheesy flavor.
I am proud to partner with Cello Cheese to bring you this fantastic, original idea.
This stuffed mushrooms recipe is quick to assemble, filled with high-quality cheeses and seasonings, then baked. Totally indulgent and delicious, this easy homemade recipe will become a favorite.
Not only are they crowd-pleasing, but they are also low-carb and keto-friendly, making them a great option for any occasion.
Let's talk about how to make these irresistible, creamy stuffed mushrooms!
Stuffed Mushrooms Recipe
There are many things I love about this incredible, homemade recipe.
For starters, it's easy to make, which is always a win for me. It comes together quick and easy, making it a simple, hearty choice to serve at a party.
While it's effortless to create, it's loaded with big, amazing flavor. You will think this stuffed mushroom recipe is delicious!
Ingredients for Stuffed Mushrooms
High-quality ingredients make all the difference in this fresh dish.
That's why I love Cello Cheese. They offer a superior, premium product that makes this recipe shine.
Once you try Cello Cheese yourself, you'll know exactly what I mean. Their cheeses are deliciously uncommon, offering a bold, mouthwatering taste for foodies who crave the best.
Their Copper Kettle Wedge, Chisels, and Shredded/Shaved cheeses are inspired by European tradition. Plus, this one-of-kind cheese is cooked in copper kettles and aged for 16 months to develop complex flavors unlike any other cheese you’ve ever discovered. The result is a unique combination of rich, nutty flavor and fruity notes, with a distinctive finish.
I couldn't resist snacking on the Copper Kettle Chisels as I cooked -- the flavor is phenomenal! I also think their packaging is fabulous. You can see where to find Cello Cheese near you here.
Once you've gathered your ingredients -- and cheese to snack on 😉 -- it's time to get started.
FILLING:
- 16 oz cremini mushrooms (baby bella), cleaned gently with a damp paper towel and stems removed and saved for filling
- Mushroom stems, minced
- Scoop out some of the center of the mushrooms for filling and mince
- 4 Tablespoons butter
- 1 Tablespoon olive oil
- 2-3 cloves of garlic, minced
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon thyme
- ¼ teaspoon parsley
- ½ cup Panko bread crumbs, Italian style
- ¾ cup Cello Copper Kettle Cheese, grated
SAUCE:
- ½ Tablespoon butter
- ¼ cup milk
- ½ Tablespoon cornstarch
- ¾ cup heavy whipping cream
- ½ cup fresh grated Cello Parmesan Cheese
- 1 tablespoon fresh parsley, roughly chopped
- ⅛ teaspoon red pepper flakes (optional)
- Fresh thyme, several sprigs (optional)
- Fresh parsley chopped for garnish
- Extra grated cheese for garnish
How to Make Stuffed Mushrooms
We'll start with the filling.
Place the cleaned mushrooms on a greased sheet pan cap side down.
In a skillet over medium heat melt the butter and olive oil. Brush the butter/olive oil over the mushroom caps.
In the same skillet using the remaining butter and olive oil add the minced mushroom stems, scooped out insides of the mushrooms and garlic. Season with salt and pepper, thyme and parsley and cook until tender and brown (about 15 minutes).
Stir in the bread crumbs and cook until toasted.
Fill the mushroom caps on the sheet pan pressing the filling gently into the mushroom. Leave any remaining filling in the skillet that will be used for the topping.
Top each mushroom with grated Copper Kettle cheese.
Then place the mushrooms in a 350-degree oven and bake for 20-25 minutes until golden brown and softened.
While the mushrooms are baking, make the Parmesan sauce.
Melt the ½ tablespoon of butter over medium heat in the skillet that the filling was prepared in (there may be some filling still left and that’s okay!)
Mix the cornstarch into the ½ cup of milk and add to the butter. Whisk until thickened.
Add the heavy whipping cream, grated parmesan cheese, chopped parsley, red pepper flakes and fresh sprigs of thyme. Lower the heat to medium-low and whisk until the cheese melts.
Remove the woody sprigs of thyme.
Spoon on top of each mushroom.
Sprinkle with finely chopped parsley for garnish.
These are a great finger food appetizer but can also be plated with some topping as a base and eaten with a fork!
I hope you enjoy these incredible stuffed mushrooms soon!
Stuffed Mushrooms
You'll love these delicious, flavorful stuffed mushrooms - filled with cheese and seasonings before being baked, they are the perfect party appetizer!
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 15
Ingredients
FILLING:
- 16 oz cremini mushrooms baby bella, cleaned gently with damp paper towel and stems removed and saved for filling
- Mushroom stems minced (scoop out some of the center of the mushrooms for filling and mince)
- 4 Tablespoons butter
- 1 Tablespoon olive oil
- 2-3 cloves of garlic minced
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon thyme
- ¼ teaspoon parsley
- ½ cup Panko bread crumbs Italian style
- ¾ cup Copper Kettle cheese grated
SAUCE:
- ½ Tablespoon butter
- ¼ cup milk
- ½ Tablespoon cornstarch
- ¾ cup heavy whipping cream
- ½ cup fresh grated Cello parmesan cheese
- 1 tablespoon fresh parsley roughly chopped
- ⅛ teaspoon red pepper flakes optional
- Fresh thyme several sprigs (optional)
- Fresh parsley chopped for garnish
- Extra grated cheese for garnish
Instructions
TO MAKE THE FILLING:
- Place the cleaned mushrooms on a greased sheet pan cap side down.
- In a skillet over medium heat melt the butter and olive oil. Brush the butter/olive oil over the mushroom caps.
- In the same skillet using the remaining butter and olive oil add the minced mushroom stems, scooped out insides of the mushrooms and garlic. Season with salt and pepper, thyme and parsley and cook until tender and brown (about 15 minutes).
- Stir in the bread crumbs and cook until toasted.
- Fill the mushroom caps on the sheet pan pressing the filling gently into the mushroom. Leave any remaining filling in the skillet that will be used for the topping.
- Top each mushroom with grated Copper Kettle cheese.
- Place in a 350-degree oven and bake for 20-25 minutes until golden brown and softened.
TO MAKE THE PARMESAN SAUCE:
- Melt the ½ tablespoon of butter over medium heat in the skillet that the filling was prepared in (there may be some filling still left and that’s okay!)
- Mix the cornstarch into the ½ cup of milk and add to the butter. Whisk until thickened.
- Add the heavy whipping cream, grated parmesan cheese, chopped parsley, red pepper flakes and fresh sprigs of thyme. Lower the heat to medium-low and whisk until the cheese melts.
- Remove the woody sprigs of thyme.
- Spoon on top of each mushroom.
- Sprinkle with finely chopped parsley for garnish.
Nutrition
Calories: 200kcal
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Comments
Ghulam Mohyudin says
It was perfect the first time. This is very really unique helpful information.I learn so much from you as well! Thank you so much for sharing your helpful information. Keep it up.
samantha says
Wow, the recipe is nice. I will try this. Ithink this is really good for wooden plate plating.Is there anyone who suggest a store who sell wooden plates?Thank you.