What type of mushrooms work best for this dish?

Large white or cremini mushroom caps are ideal as they hold the filling well and bake to a tender texture.

Can I substitute the cheeses used in the filling?

Yes, Parmesan can be swapped with Gruyère or sharp cheddar to vary the flavor profile.

Finely chop the reserved stems and sauté them with garlic in olive oil until softened, which adds flavor and moisture to the filling.

Mixing in chopped sun-dried tomatoes or cooked spinach can boost taste and texture complexity.

Arrange them in a close-knit ring on a baking sheet or round ovenproof dish so they touch lightly, which aids even baking and presentation.

Bake until mushrooms are tender and the filling turns golden on top, approximately 20 to 25 minutes at 375°F (190°C).

Savory mushroom caps filled with a herbed cheese and breadcrumb mixture, arranged in a ring for a stunning appetizer thats perfect for entertaining.

I first served this recipe at a family gathering and it was a huge hit with all the guests.

Mushrooms: 18 large white or cremini mushroom caps, stems removed and reserved
Filling: 3/4 cup (80 g) fresh breadcrumbs, 4 oz (115 g) cream cheese, softened, 1/2 cup (50 g) grated Parmesan cheese, 2 tablespoons fresh parsley, finely chopped, 2 cloves garlic, minced, 2 tablespoons extra-virgin olive oil, 1/2 teaspoon dried thyme, 1/2 teaspoon salt, 1/4 teaspoon black pepper
Garnish: 2 tablespoons fresh chives, finely sliced (optional)

Preheat oven:: Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease a round ovenproof dish.
Prepare mushrooms:: Clean mushroom caps with a damp paper towel. Finely chop reserved mushroom stems.
Sauté stems and garlic:: In a skillet, heat 1 tablespoon olive oil over medium heat. Add chopped mushroom stems and garlic add 2–3 minutes until softened.
Make filling:: In a bowl, combine sautéed stems and garlic, cream cheese, breadcrumbs, Parmesan, parsley, thyme, salt, and pepper. Mix until well blended.
Fill caps:: Using a spoon or piping bag, fill each mushroom cap generously with the filling.
Arrange caps:: Arrange the stuffed caps in a ring shape on the prepared baking sheet or dish, so they touch each other slightly. Brush tops with remaining olive oil.
Bake:: Bake for 20–25 minutes, until mushrooms are tender and the tops are golden.
Garnish and serve:: Sprinkle with chives before serving, if desired. Serve warm.

This recipe has become a staple at our family holidays and always brings everyone together.

Try adding sun-dried tomatoes or cooked spinach to the filling for extra flavor, or swap Parmesan for Gruyère or sharp cheddar.

Pair these mushroom caps with a crisp white wine such as Sauvignon Blanc for a perfect appetizer experience.

Store leftovers in an airtight container in the refrigerator and reheat gently before serving.

This appetizer is sure to impress with its rich flavors and elegant presentation.

→ What type of mushrooms work best for this dish?: Large white or cremini mushroom caps are ideal as they hold the filling well and bake to a tender texture.
→ Can I substitute the cheeses used in the filling?: Yes, Parmesan can be swapped with Gruyère or sharp cheddar to vary the flavor profile.
→ How do I prepare the mushroom stems for the filling?: Finely chop the reserved stems and sauté them with garlic in olive oil until softened, which adds flavor and moisture to the filling.
→ Is there a way to add more flavor to the filling?: Mixing in chopped sun-dried tomatoes or cooked spinach can boost taste and texture complexity.
→ What is the best way to arrange the mushroom caps for cooking?: Arrange them in a close-knit ring on a baking sheet or round ovenproof dish so they touch lightly, which aids even baking and presentation.
→ How do I know when the mushrooms are done baking?: Bake until mushrooms are tender and the filling turns golden on top, approximately 20 to 25 minutes at 375°F (190°C).