- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 260 kcal
Quick summary
“Fresh mushrooms stuffed with cream cheese, Parmesan, and sautéed herbs are elegant, juicy, and aromatic appetizers. Using the chopped stalks in the filling ensures rich texture and zero waste in the kitchen.”
What you need to know
- Using the chopped stems, sautéed with garlic and onion, intensifies the earthy flavor of the creamy filling.
- The mixture of cream cheese and parmesan reaches a dense consistency that browns in the oven without running off the mushrooms.
- Baking for 20 minutes at 180°C cooks the mushrooms while keeping them firm and full of natural broth.
Ingredients
Main
- 500g of fresh mushrooms
- 200g of cream cheese
- 1/2 cup of grated parmesan
- 2 tablespoons of chopped parsley
- 2 tablespoons of grated onion
- 1 clove of garlic, minced
- 1 tablespoon of olive oil
- Salt and pepper to taste
Instructions
Principal
- Clean the champignons with a damp cloth and remove the stems.
- In a pan, heat the olive oil and sauté the onion and garlic until golden.
- Add the chopped mushroom stems and sauté for 2 minutes.
- Turn off the heat and mix in the cream cheese, Parmesan, parsley, salt, and pepper.
- Stuff the mushrooms with the cheese mixture, pressing lightly.
- Place the stuffed mushrooms on a baking sheet and bake for 20 minutes.
- Remove from the oven and serve hot.
Chef's tips
- Clean the mushrooms carefully with a damp paper towel instead of washing under running water so they don't get watery.
- Gently remove the stems with your fingertips, giving a slight twist to keep the mushroom cap cavity intact.
- Arrange the mushrooms closely on a baking sheet so they support each other and do not spill the filling during baking.
Variations
- Add two tablespoons of very crispy chopped fried bacon to the creamy cheese mixture.
- Sprinkle breadcrumbs or panko mixed with olive oil over the cheese to form a crispy golden crust.
- Incorporate fine lemon zest into the filling to bring a refreshing citrusy note to the appetizer.
Substitutions
- The champignons de paris can be replaced by medium portobello mushrooms or large fresh shiitakes.
- Cream cheese can be replaced by creamy mild goat cheese, well-mashed fresh ricotta, or firm requeijão.
- Parmesan cheese can be swapped for grated Gruyère, smoked provolone, or aged Canastra cheese.
How to store
Stuffed mushrooms should be served immediately upon coming out of the oven. If there are leftovers, store in a sealed container in the refrigerator for up to 2 days and reheat in the oven at 180°C for 8 minutes so as not to lose the texture of the mushrooms.
Can it be frozen?
It is not recommended to freeze stuffed mushrooms ready or raw, as mushrooms contain a very high water content and become excessively spongy and watery after thawing.
What to serve with
It is the perfect appetizer to accompany a glass of dry white wine like Chardonnay, brut sparkling wine, or light craft beers. It also shines on fine appetizer boards alongside Italian bread toasts and olives.
Frequently asked questions
How to clean mushrooms without ruining the texture?
Wipe each unit with a damp cloth or paper towel to remove soil residues; never immerse mushrooms in water.
What is the ideal mushroom size for stuffing?
Choose medium to large units with rounded, firm caps that can hold at least a dessert spoon of filling.
Why do mushrooms release water in the baking sheet when roasting?
It is a natural reaction of the mushroom's own moisture; remove the mushrooms with a spatula and discard the broth from the bottom when serving.
Can I assemble the filling in the mushrooms in advance?
Yes, sanitize and stuff the mushrooms up to 4 hours in advance, keeping them in a covered platter in the refrigerator before baking.
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