Stuffed mushrooms with cream cheese are an easy make-ahead appetizer or finger food for your next party – not to mention they're deliciously juicy and crispy.
Preheat the oven to 400°F/200ºC. Line a baking sheet or tray with parchment paper. You can also spray/brush it with some oil.
Clean the mushrooms with a damp cloth or paper towel. Remove the stems so that you're left with a round hole/bowl shape in the mushrooms – this is where the filling will go. Don't throw the stems away.
Place the mushrooms on the baking sheet facing upward.
Make the filling & topping
Finely chop up the leftover mushroom steps, then mince the garlic cloves, parsley and thyme.
In a large pan, melt the butter over medium heat. Add the stems, along with the salt, pepper and garlic. Stir to combine. Then, add the parsley and thyme. Saute the mix for a few minutes until the stems are mostly cooked through.
In a bowl, combine the cooked mushroom stems with the 1/3 cup of the parmesan and the cream cheese until mixed through.
In a separate small bowl, add the remaining parmesan and breadcrumbs. Toss to combine together.
Stuff and bake the mushrooms
Stuff the mushrooms with ½ to 1 Tbsp of the mixture, depending on the mushroom size. Add the filling mixture to the top of the mushrooms.
Sprinkle over the cheesy breadcrumbs.
Place the mushrooms into the oven and bake at 400°F/200ºC for about 17-20 minutes until the mushrooms are tender and the breadcrumbs have turned golden brown.
Let them cool and rest for a few minutes before serving. Optionally, sprinkle with fresh parsley and serve.
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Notes
Watch For Liquid: Mushrooms are notoriously juicy – so just be aware that some liquid might release while they're cooking. You can make a small hole in each to prevent sogginess, but that's totally optional.
Zero Waste: Make the most of the mushroom by utilizing the stems in the stuffing. It'll minimize waste and make the cream cheese taste even better.
Make ahead: These stuffed mushrooms are best enjoyed fresh from the oven, but you can also make them ahead of time. De-stem the mushrooms and make the cream cheese and cheesy breadcrumb mixtures separately. You can assemble them on the day and keep them in the fridge until you're ready to cook.