Delicious Stuffed Mushrooms: A Savory Appetizer You’ll Love
Try this easy and delicious stuffed mushrooms recipe with a creamy garlic, shallot, and pecorino romano filling. Perfect for parties, family dinners, or special occasions.
If you’re looking for a perfect appetizer that’s both flavorful and easy to make, these Stuffed Mushrooms are a must-try! Packed with a savory mixture of creamy cheese, garlic, shallots, and a sprinkle of pecorino romano, these mushrooms are guaranteed to be a crowd-pleaser at any event. Whether you’re preparing for a family dinner, holiday gathering, or just want to treat yourself, these stuffed mushrooms offer the ideal balance of textures and flavors.
Why You’ll Love This Recipe
These Stuffed Mushrooms are loaded with creamy, cheesy goodness and have just the right amount of spice and savory flavor. The combination of cream cheese, pecorino romano, and Italian breadcrumbs gives each bite a smooth, rich, and slightly tangy taste that perfectly complements the earthy flavor of the mushrooms. The red pepper flakes bring a subtle heat that adds an extra layer of flavor, making these mushrooms irresistible.
In addition to being incredibly flavorful, this recipe is also simple to make and doesn’t require a ton of prep. You can have these stuffed mushrooms ready to serve in less than an hour, making them perfect for both last-minute gatherings or planned parties.
Let’s dive into the recipe and break down all the ingredients, the step-by-step process, and some pro tips for making your stuffed mushrooms even better!
Ingredients Breakdown
2 8oz Packages White Whole Mushrooms
White mushrooms (also known as button mushrooms) are the star of this dish. These mushrooms have a mild, earthy flavor that serves as the perfect base for the savory filling. By removing the stems and filling the mushroom caps with the stuffing mixture, you create a perfectly bite-sized appetizer that’s bursting with flavor.
1 Shallot, Diced
Shallots offer a more delicate flavor than regular onions, providing a subtle sweetness and mildness that complements the garlic and other ingredients. Dicing the shallot ensures that it cooks down evenly and melds with the filling mixture, adding depth to the flavor profile of the dish.
8-9 Cloves Garlic, Minced
Garlic is essential for adding that savory, aromatic flavor that enhances the richness of the cream cheese and the saltiness of the pecorino romano. Be sure to mince the garlic finely, so it can melt into the filling and distribute evenly throughout the stuffed mushrooms.
½ Cup Parsley, Chopped (Plus Extra for Garnish)
Fresh parsley is used in the stuffing mixture to provide a refreshing herbaceous note that helps balance the richness of the cheese and cream cheese. It also brightens up the final dish and adds a pop of color when sprinkled on top for garnish.
¼ Cup Italian Breadcrumbs
Breadcrumbs help bind the stuffing mixture together, giving it structure and a slight crunch. The Italian-style breadcrumbs add additional flavor from the seasoning in the crumbs, making them the perfect choice for this recipe.
½ Cup Pecorino Romano (Plus 2 tbsp for Garnish)
Pecorino romano is a sharp, salty, and tangy cheese that adds a robust flavor to the stuffing. It melts beautifully into the filling, making it rich and creamy while also adding a savory edge. The extra two tablespoons used as a garnish will melt over the stuffed mushrooms as they bake, creating a delightful crust on top.
½ Block Cream Cheese
Cream cheese is the creamy base for this stuffing mixture, providing the rich texture that makes this appetizer so indulgent. It melts and binds the breadcrumbs, garlic, shallot, and pecorino together, making every bite irresistibly smooth and cheesy.
Salt & Pepper
A little salt and pepper are essential to enhance the natural flavors of the mushrooms and the stuffing. Be sure to season to taste as you cook the garlic, shallot, and spices.
Sprinkle of Red Pepper Flakes
For a hint of heat, red pepper flakes are added to the sautéed garlic and shallot mixture. This subtle spice adds an exciting kick to the stuffed mushrooms without overwhelming the other flavors.
2 tbsp Butter
Butter adds a rich, smooth flavor to the stuffing. It’s also used to sauté the garlic and shallots, helping to release their aromatic flavors and creating the perfect base for the stuffing mixture.
2 tbsp Olive Oil
Olive oil helps to cook the garlic, shallot, and red pepper flakes to perfection. It also helps to drizzle over the mushrooms before baking, ensuring they bake evenly and develop a golden-brown, crispy exterior.
How to Make Stuffed Mushrooms
Follow these simple steps to create the perfect Stuffed Mushrooms:
Step 1: Preheat the Oven
Start by preheating your oven to 375°F (190°C). This will ensure that the mushrooms bake evenly and get that crispy golden top!
Step 2: Clean and Prep the Mushrooms
Carefully clean the mushrooms with a damp cloth to remove any dirt. Gently pop off the stems and set the mushroom caps aside on a greased or parchment-lined baking sheet. You can finely chop the mushroom stems and include them in the stuffing if you’d like to minimize waste.
Step 3: Sauté the Garlic, Shallots, and Spices
In a pan over medium heat, melt the butter and olive oil. Add the minced garlic, diced shallot, and a pinch of salt, pepper, and red pepper flakes. Sauté for 3-5 minutes, or until the garlic becomes fragrant and the shallots soften.
Step 4: Mix the Stuffing Ingredients
Lower the heat to medium-low. Add the cream cheese, pecorino romano, chopped parsley, and Italian breadcrumbsto the pan, stirring well to combine. Cook for another 2-3 minutes, until everything is well-mixed and the cream cheese has melted into the mixture.
Step 5: Stuff the Mushrooms
Carefully spoon the stuffing mixture into each mushroom cap, packing it in generously. Don’t be afraid to pile it high—it’ll shrink slightly as it bakes.
Step 6: Add a Drizzle of Olive Oil and Garnish
Once the mushrooms are stuffed, lightly drizzle olive oil over the tops of each stuffed mushroom to help them crisp up in the oven. Sprinkle the remaining pecorino romano and fresh parsley on top for added flavor and a beautiful presentation.
Step 7: Bake and Serve
Bake the stuffed mushrooms in your preheated oven for 40-45 minutes, or until they are golden brown and the stuffing is heated through. The mushrooms should be tender and the tops should have a lovely golden crust.
Step 8: Garnish and Serve
Once out of the oven, garnish your mushrooms with a final sprinkle of fresh parsley for a burst of color. Serve warm, and watch them disappear as your guests take that first bite!
Pro Tips for Perfect Stuffed Mushrooms
Mushroom Size: Be sure to choose medium to large mushrooms for stuffing so that they hold the filling well. Small mushrooms might not hold enough stuffing.
Pre-cook the Mushrooms: If you prefer a slightly softer mushroom, you can bake the empty mushroom caps for about 10 minutes before filling them. This helps them release some moisture and makes them tender.
Make Ahead: You can prep the stuffing mixture and stuff the mushrooms a day in advance. Just cover and refrigerate them until you're ready to bake. This is especially helpful if you’re preparing for a party or gathering.
Customize the Filling: Feel free to experiment with different cheeses (like parmesan or mozzarella) or add-ins like cooked sausage or spinach for a unique twist on this classic recipe.
These Stuffed Mushrooms are the perfect blend of creamy, cheesy goodness and savory flavors. Whether you serve them as an appetizer for a dinner party, a light snack, or a savory treat for a holiday gathering, they’re sure to be a hit. The best part? They’re incredibly easy to make and can be customized to fit your flavor preferences.
Enjoy these stuffed mushrooms with a glass of white wine or your favorite beverage for an extra special touch!
Stuffed Mushrooms
Ingredients
- (2) 8 oz Packages White Whole Mushrooms
- 1 Shallot, Diced
- 8-9 Cloves Garlic, Minced
- ½ Cup Parsley, Chopped (Plus Extra for Garnish).
- ¼ Cup Italian Breadcrumbs
- ½ Cup Pecorino Romano (Plus 2 tbsp for Garnish)
- ½ Block Cream Cheese
- Salt & Pepper
- Sprinkle of Red Pepper Flakes
- 1/2 tsp crushed red pepper (Optional)
- 2 tbsp Butter
- 2 tbsp Olive Oil
Instructions
- Start by preheating your oven to 375°F (190°C). This will ensure that the mushrooms bake evenly and get that crispy golden top!
- Carefully clean the mushrooms with a damp cloth to remove any dirt. Gently pop off the stems and set the mushroom caps aside on a greased or parchment-lined baking sheet. You can finely chop the mushroom stems and include them in the stuffing if you’d like to minimize waste.
- In a pan over medium heat, melt the butter and olive oil. Add the minced garlic, diced shallot, and a pinch of salt, pepper, and red pepper flakes. Sauté for 3-5 minutes, or until the garlic becomes fragrant and the shallots soften.
- Lower the heat to medium-low. Add the cream cheese, pecorino romano, chopped parsley, and Italian breadcrumbsto the pan, stirring well to combine. Cook for another 2-3 minutes, until everything is well-mixed and the cream cheese has melted into the mixture.
- Carefully spoon the stuffing mixture into each mushroom cap, packing it in generously. Don’t be afraid to pile it high—it’ll shrink slightly as it bakes.
- Once the mushrooms are stuffed, lightly drizzle olive oil over the tops of each stuffed mushroom to help them crisp up in the oven. Sprinkle the remaining pecorino romano and fresh parsley on top for added flavor and a beautiful presentation.
- Bake the stuffed mushrooms in your preheated oven for 40-45 minutes, or until they are golden brown and the stuffing is heated through. The mushrooms should be tender and the tops should have a lovely golden crust.
- Once out of the oven, garnish your mushrooms with a final sprinkle of fresh parsley for a burst of color. Serve warm, and watch them disappear as your guests take that first bite!
Notes
Pro Tips for Perfect Stuffed Mushrooms
- Mushroom Size: Be sure to choose medium to large mushrooms for stuffing so that they hold the filling well. Small mushrooms might not hold enough stuffing.
- Pre-cook the Mushrooms: If you prefer a slightly softer mushroom, you can bake the empty mushroom caps for about 10 minutes before filling them. This helps them release some moisture and makes them tender.
- Make Ahead: You can prep the stuffing mixture and stuff the mushrooms a day in advance. Just cover and refrigerate them until you're ready to bake. This is especially helpful if you’re preparing for a party or gathering.
- Customize the Filling: Feel free to experiment with different cheeses (like parmesan or mozzarella) or add-ins like cooked sausage or spinach for a unique twist on this classic recipe.
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