American
Garlic-Parmesan Stuffed Mushrooms
Roasted cremini caps hold a concentrated filling of sautéed mushroom stems, garlic, cream cheese, Parmesan, parsley, and crisp golden panko.
6 servings · 25 minutes prep · 30 minutes cook
Ingredients
Mushrooms
- 18 large cremini mushrooms, briefly rinsed under cool running water and dried thoroughly; stems removed and finely chopped
- 1 1/2 tablespoons olive oil, divided
- 3/4 teaspoon Diamond Crystal kosher salt, divided
- 3 garlic cloves, minced
Cheese Filling and Crumb
- 6 ounces cream cheese, softened
- 1/2 cup finely grated Parmesan, divided; for vegetarian preparation, use Parmesan made with microbial or vegetarian rennet
- 1/2 cup panko breadcrumbs, divided
- 3 tablespoons chopped parsley, divided
- 1/2 teaspoon black pepper
- 1/8 teaspoon cayenne pepper
- 1 tablespoon unsalted butter, melted
Directions
Roast and Drain the Caps
- Heat the oven to 425°F (220°C). Toss the mushroom caps with 2 teaspoons of the olive oil and 1/4 teaspoon of the salt. Set cavity-side down on a sheet pan and roast for 8 minutes. Invert onto a rack or towel and drain for 5 minutes.
Concentrate the Stems
- Heat the remaining oil in a skillet over medium-high. Add the finely chopped stems from the cremini mushrooms and cook for 6 to 8 minutes, until their liquid has evaporated and the bits begin to brown. Add the garlic for 30 seconds; cool for 10 minutes.
Mix and Fill
- Mix the cooled stems with the cream cheese, three-quarters of the Parmesan, half the panko, two-thirds of the parsley, black pepper, cayenne, and remaining salt. Fill each cap level to slightly mounded without packing hard.
Brown and Rest
- Combine the remaining panko and Parmesan with the melted butter; press a light layer onto each cap. Bake at 425°F (220°C) for 12 to 15 minutes, until the caps are tender and crumbs deep gold. Rest 5 minutes and finish with remaining parsley.
