Tulo

Stuffed Mushroom Recipe

Cooking the chopped mushroom stems separately before mixing them into the filling drives off their liquid, so the caps bake up rich and cheesy instead of watery, and a short high-heat bake browns the tops without turning the mushrooms rubbery.

Prep
20 min
Cook
20 min
Total
40 min
Servings
6

Ingredients

Servings6
  • 24 large mushrooms large white or cremini mushrooms, stems removed and reserved
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • 4 oz cream cheese, softened
  • 1/2 cup parmesan, grated
  • 1/2 cup panko breadcrumbs
  • 4 slices bacon, cooked and crumbled
  • 2 tbsp fresh parsley, chopped
  • 1/4 tsp salt
  • 1/4 tsp black pepper

Nutrition per serving

Calories
229
Protein
10g
Carbs
11g
Fat
16g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

  1. 1Preheat the oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper.
  2. 2Wipe the mushrooms clean with a damp paper towel rather than rinsing them, then twist out the stems and finely chop the stems, keeping the caps intact.
  3. 3Arrange the mushroom caps hollow-side up on the prepared baking sheet.
  4. 4Heat the olive oil in a skillet over medium heat. Add the chopped stems and garlic and cook for 4-5 minutes, stirring occasionally, until the liquid they release has fully evaporated.
  5. 5In a bowl, combine the cooked stem mixture, cream cheese, parmesan, panko, bacon, parsley, salt, and pepper. Mix until evenly combined.
  6. 6Spoon the filling into the mushroom caps, mounding it slightly above the rim of each cap.
  7. 7Bake for 18-22 minutes, until the mushrooms are tender and the tops are golden brown.
  8. 8Let the mushrooms cool for 5 minutes on the pan before serving; the filling is very hot straight out of the oven.

Tips & variations

  • Choose mushroom caps that are roughly the same size (about 1.5 to 2 inches across) so they all finish baking at the same time.
  • Swap the bacon for cooked, crumbled Italian sausage for a heartier version, or leave it out entirely and add an extra 2 tablespoons of parmesan for a vegetarian filling.
  • For a spinach version, stir in 1/4 cup of well-drained, chopped cooked spinach along with the cream cheese.
  • Gluten-free breadcrumbs work as a 1:1 swap for the panko without changing the texture much.
  • Assemble the caps up to a day ahead, cover, and refrigerate unbaked; add 3-4 extra minutes to the bake time since they'll go in cold.

Storage & reheating

Refrigerate cooled stuffed mushrooms in an airtight container for up to 4 days. Reheat in a 350°F (175°C) oven for 8-10 minutes until warmed through; microwaving works in a pinch but makes the caps go rubbery and releases extra liquid onto the plate.

Tips from the Tulo kitchen

  • Salting the caps lightly and letting them sit cut-side down on a paper towel for 10 minutes before filling draws out some surface moisture and helps the caps hold their shape.
  • A small melon baller or spoon makes cleaning out the gills of larger portobello-style caps much faster than a knife, though this recipe is sized for smaller button or cremini mushrooms.

FAQ

Why do my stuffed mushrooms turn out watery?

Mushrooms release a lot of liquid as they bake. Cooking the chopped stems in a skillet until their liquid evaporates before adding them to the filling, and avoiding rinsing the caps under water, are the two biggest fixes.

Can I make stuffed mushrooms ahead of time?

Yes. Fill the caps up to a day in advance, cover tightly, and refrigerate unbaked. Add a few extra minutes to the bake time since the filling will start out cold.

What's the best type of mushroom to use?

Cremini mushrooms hold their shape and flavor slightly better than white button mushrooms, but both work well; just pick caps that are close in size so they cook evenly.

Can I freeze stuffed mushrooms?

Baked stuffed mushrooms can be frozen for up to 2 months, but the caps release more water on thawing and turn softer. For best texture, freeze the filling separately and stuff fresh caps before baking.

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