I’m sharing garlic parmesan stuffed mushrooms with a clever herb and cheese filling, plus What Goes With Stuffed Mushrooms to help you plan the rest of your fall menu.

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I never thought a handful of simple flavors could steal the show at dinner, but these garlic parmesan stuffed mushrooms do exactly that. I love how the garlic and Parmesan cheese mingle with dried thyme to give big fall flavor without fuss, and yep I still sneak a little extra cheese on top sometimes.

If you’re wondering What Goes With Stuffed Mushrooms this one answers that and doubles as a go to when friends show up unexpectedly. Call it Garlic Stuffed Mushrooms or your new party trick, either way it’s a winner.

Ingredients

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Earthy mushrooms, low calorie, source of fiber and vitamin D precursors, they add meaty texture
Rich, creamy, add body and fat, brings mild tang and silky mouthfeel
Salty Parmesan gives umami punch, good protein and calcium, sprinkles sharp savory flavor
Pungent garlic, aromatic, tiny carbs, boosts flavor big time and has health perks
Crunchy panko breadcrumb top, mostly carbs, gives contrast to soft filling for texture
Butter adds richness and browning, saturated fats so use a little, lovely flavor
Parsley, fresh herb, low calories, vitamin K, brightens heavy flavors and looks pretty
Shallot is milder onion, adds sweet sharpness and gentle aromatic depth

Ingredient Quantities

24 large white or cremini mushrooms (about 1 lb), stems removed

4 oz (115 g) cream cheese, softened

1/2 cup (50 g) grated Parmesan cheese, plus a little extra if ya want for topping

1/3 cup (35 g) panko breadcrumbs

3 cloves garlic, minced

2 tbsp unsalted butter, softened

2 tbsp fresh parsley, chopped

1 small shallot, finely chopped (optional)

1 tbsp olive oil (optional)

1/4 tsp kosher salt

1/4 tsp freshly ground black pepper

1/2 tsp dried thyme or 1 tsp Italian seasoning

How to Make this

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1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment or foil and set aside.

2. Wipe mushrooms clean with a damp paper towel, remove stems and finely chop the stems. Arrange caps on the baking sheet hollow side up.

3. In a medium bowl beat together the softened cream cheese, 1/2 cup grated Parmesan, panko, minced garlic, softened butter, chopped parsley, finely chopped shallot if using, salt, pepper and thyme until smooth. If the mixture feels too thick add a teaspoon of olive oil or a splash of milk to loosen it.

4. Fold the chopped mushroom stems into the filling so nothing goes to waste, taste and adjust seasoning if needed. Dont over salt because Parmesan adds salt.

5. Spoon or pipe the filling into each mushroom cap, mounding a little on top so you get a nice golden top after baking.

6. Sprinkle a little extra Parmesan and a pinch more panko over the filled mushrooms for extra crunch and color.

7. Bake for 18 to 22 minutes until mushroom caps are tender and filling is bubbly and starting to brown. For a deeper brown you can broil 1 to 2 minutes but watch them closely so they dont burn.

8. Let cool 5 minutes, garnish with extra chopped parsley and serve warm. These are best the day you make them but you can make the filling ahead and refrigerate for up to 24 hours.

Equipment Needed

1. Baking sheet lined with parchment or foil
2. Medium mixing bowl (for the filling)
3. Hand mixer or a sturdy spoon to beat the cream cheese
4. Measuring cups and spoons
5. Small sharp knife and cutting board for chopping stems and shallot
6. Spoon or piping bag to fill the mushroom caps (a zip top bag works too)
7. Rubber spatula to scrape the bowl clean
8. Oven mitts and a cooling rack for resting them after baking

FAQ

Q: Can I make these ahead of time? A: Yes, you can prep the filling up to 48 hours ahead or clean, stem and stuff the mushrooms up to 24 hours before baking. Keep them covered in the fridge and bake straight from cold, adding a couple extra minutes if needed.

Q: How do I stop the mushrooms from getting soggy? A: Pat the caps dry, remove stems, and either roast the caps 8 to 10 minutes at 375 F (190 C) to drive off water or sauté the chopped stems first. Use panko in the filling to help absorb moisture and don’t overcrowd the pan while baking.

Q: What can I use instead of cream cheese or Parmesan? A: Swap cream cheese for ricotta, goat cheese, mascarpone or vegan cream cheese. For Parmesan try Pecorino, asiago, or nutritional yeast for a dairy free flavor.

Q: Can I make these gluten free or vegan? A: Yes. Use gluten free panko or crushed GF crackers, and replace cream cheese with vegan cream cheese and Parmesan with vegan parm or nutritional yeast. Bake time stays about the same.

Q: How should I store and reheat leftovers? A: Cool, then store in an airtight container in the fridge for 2 to 3 days. Reheat in a 350 F oven for 10 to 12 minutes until warmed through. Microwave works faster but they’ll get softer.

Q: Can I freeze stuffed mushrooms? A: Yes, freeze them on a tray until firm, then transfer to a bag. Bake from frozen and add about 5 to 10 minutes to the normal bake time. Textures may be slightly softer after freezing.

Easy Fall Recipe: Garlic Parmesan Stuffed Mushrooms Substitutions and Variations

Cream cheese: swap with ricotta (drain any excess liquid first) or mascarpone for a richer, silkier filling; for tangy mushrooms use goat cheese but cut back on added salt.
Parmesan: use Pecorino Romano or Asiago if you want a sharper salty bite; for a dairy free option try 2–3 tbsp nutritional yeast instead.
Panko breadcrumbs: replace with regular breadcrumbs, crushed crackers, or almond meal for a low carb crunch (almond meal will be denser and more nutty).
Unsalted butter: use olive oil 1:1 for a lighter, dairy free option, or ghee for a slightly nutty, higher smoke point swap.

Pro Tips

1) Pat the caps super dry and give them a quick sear or 5 minute roast before filling if theyre really wet. It takes out extra water so the filling wont get watery while baking.

2) Make the filling really smooth by beating the cream cheese at room temp, scrape the bowl, and if it feels thick add just a teaspoon of oil or milk at a time. Use a piping bag or a zip-top with the corner snipped to fill the mushrooms cleanly and faster.

3) Toss the panko with a little melted butter or olive oil and a pinch of salt before topping for extra crunch and color, otherwise it can bake up pale and bland.

4) To save time make the filling a day ahead, keep it chilled, then fill and bake right before serving; if you need to reheat stuffed mushrooms put them back in a hot oven not the microwave so the caps stay tender and the topping stays crisp.