This recipe for stuffed mushrooms is sponsored by Erath Wines. Thank you for supporting the brands that support For the Love of Gourmet.
It’s the holiday season, and if you’re entertaining you need some easy and delicious appetizer recipes. It’s an added bonus if they pair well with your favorite Erath wine! Whether you’re hosting Christmas dinner, a New Year’s Eve party, or a casual but fun evening with friends or family, an easy appetizer that everyone will love is what everyone wants. This recipe for stuffed mushrooms is easy to make, easily doubled if you need more for your group, and a great little bite to enjoy while you are sipping and socializing.
For this recipe, I use about a pound of fresh mushrooms. You can easily double this recipe for a larger crowd though! I recommend buying your mushrooms in bulk for this stuffed mushroom recipe. That allows you to pick larger mushrooms whereas buying them prepackaged means you may get smaller mushrooms. They will still work for this recipe but I prefer a larger mushroom if I can find them! The filling is a simple and delicious mixture of cream cheese, parmesan cheese, garlic, salt, pepper, and thyme. And because we aren’t wasting any part of these mushrooms, the filling also includes the chopped and cooked mushroom stems. It increases the mushroom flavor and you don’t waste any part of the mushroom!
Once you’ve prepared the filling, spoon it into the mushroom caps and dip into some buttered breadcrumbs. If you’re making the mushrooms in advance, you can refrigerate them at this step and bake them before your guests arrive. After baking for about 20 minutes, sprinkle with minced fresh parsley and serve. Open a bottle or two of your favorite Erath wine and toast the year surrounded by loved ones. For a big crowd or small, these stuffed mushrooms are the perfect appetizer!
- 1 lb. baby portobella mushrooms, cleaned
- 4 tbsp. butter, divided
- 3 cloves garlic, minced
- 6 oz. cream cheese, softened
- ½ cup shredded parmesan cheese
- ½ tsp. freshly ground black pepper
- ¼ tsp. ground dried thyme
- ¼ tsp. salt
- ½ cup Italian seasoned breadcrumbs
- Fresh parsley for topping
- Preheat oven to 350 degrees Fahrenheit. Remove the stems from the mushrooms and set the mushroom caps onto a rimmed baking sheet sprayed with nonstick cooking spray. Chop the mushroom stems and set aside.
- Heat 2 tbsp. butter in a medium skillet. Add the chopped mushroom stems and cook until they begin to brown. Add the garlic and cook for a few more minutes.
- To a medium bowl, add the chopped mushroom stems, cream cheese, parmesan cheese, pepper, thyme, and salt. Use a spoon to fill the mushroom caps with this mixture.
- Melt the remaining 2 tbsp. butter in the skillet and add the breadcrumbs, stirring until coated.
- Dip the prepared mushrooms into the breadcrumbs and place on the prepared baking sheet.
- Bake for 20 minutes until the mushrooms are tender. Top with minced fresh parsley and serve with your favorite Erath wine!
- Enjoy!
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