Name: Garlic Butter Stuffed Mushrooms
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 lb Cremini or White Button Mushrooms; 4 tbsp Unsalted Butter; 3 cloves Garlic, minced; 4 oz Cream Cheese, softened; 1/4 cup Panko Breadcrumbs; 1/4 cup Grated Parmesan Cheese; 2 tbsp Fresh Parsley, chopped; 1/4 tsp Salt; 1/4 tsp Black Pepper

"These succulent mushrooms are overflowing with a rich blend of roasted garlic, melted butter, and crispy herb-seasoned breadcrumbs. Each bite offers a perfect balance of earthy umami and savory crunch, making them an irresistible starter for any occasion."

1 Ingredients

Qty	Item
1 lb 450 g	Cremini or White Button Mushrooms
4 tbsp 56 g	Unsalted Butter
3 cloves 15 g	Garlic, minced
4 oz 115 g	Cream Cheese, softened
1/4 cup 25 g	Panko Breadcrumbs
1/4 cup 25 g	Grated Parmesan Cheese
2 tbsp 10 g	Fresh Parsley, chopped
1/4 tsp 1.5 g	Salt
1/4 tsp 0.5 g	Black Pepper

2 Instructions

Step 1. Preheat your oven to 400°F (200°C) and lightly grease a large baking sheet.

Step 2. Clean the mushrooms with a damp paper towel to remove any dirt; carefully remove the stems and finely chop them, setting the hollowed caps aside.

Step 3. In a medium skillet over medium heat, melt 2 tablespoons of butter. Add the chopped mushroom stems and minced garlic, sautéing for about 5 minutes until soft and fragrant.

Step 4. In a medium bowl, combine the sautéed stem mixture, softened cream cheese, Parmesan cheese, breadcrumbs, parsley, salt, and pepper. Mix until well combined.

Step 5. Use a small spoon to generously stuff each mushroom cap with the filling and place them on the prepared baking sheet.

Step 6. Melt the remaining 2 tablespoons of butter and drizzle it over the top of the stuffed mushrooms.

Step 7. Bake for 20 minutes, or until the mushrooms are tender and the stuffing is golden brown and bubbling.

Step 8. Garnish with extra fresh parsley and serve warm.

·
Avoid washing mushrooms under running water; they act like sponges and will become soggy. Always wipe them with a damp cloth.
·
For an extra crunch, toast the panko breadcrumbs in a dry pan for 2 minutes before adding them to the filling mixture.
·
Make sure your cream cheese is truly at room temperature to ensure a smooth, lump-free filling.
·
If you want a hint of heat, add a pinch of red pepper flakes to the garlic butter sauté.

? Frequently Asked Questions

Can I make these stuffed mushrooms ahead of time?

Yes, you can assemble the mushrooms up to 24 hours in advance. Store them covered in the refrigerator and bake them just before serving.

How do I store and reheat leftovers?

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven for 10 minutes to maintain the texture of the breadcrumbs.

Can I make this recipe gluten-free?

Absolutely! Simply swap the panko breadcrumbs for a gluten-free breadcrumb alternative or use almond meal for a nutty flavor.

What are the best mushrooms to use for stuffing?

Cremini (baby bella) or white button mushrooms are the best choices because of their size and sturdy shape.

Visual Guide

Garlic Butter Stuffed Mushrooms Infographic

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