Classic Stuffed Mushrooms Recipe
Ingredients:
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20 large white mushrooms (or cremini mushrooms), stems removed and cleaned
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1/2 cup cream cheese (softened)
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1/2 cup shredded Parmesan cheese
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1/4 cup breadcrumbs (panko breadcrumbs work well for extra crunch)
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2 cloves garlic, minced
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1/4 cup fresh parsley, chopped
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1/4 tsp salt
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1/4 tsp pepper
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2 tbsp olive oil (or melted butter, for extra richness)
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Optional: 1/4 cup cooked sausage or bacon (for a meaty variation)
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Optional: A squeeze of lemon juice for freshness
Instructions:
1. Prepare the mushrooms:
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Preheat your oven to 375°F (190°C).
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Clean the mushrooms with a damp paper towel and remove the stems. Be careful not to break the caps. Set the caps aside on a baking sheet.
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Chop the mushroom stems finely and set them aside to use in the filling.
2. Make the filling:
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In a large bowl, combine the cream cheese, Parmesan cheese, breadcrumbs, minced garlic, chopped mushroom stems, parsley, salt, and pepper.
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If you’re using sausage or bacon, chop it finely and mix it into the filling.
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Stir until everything is well combined. The mixture should be thick enough to hold its shape when stuffed into the mushrooms. If the mixture is too thick, you can add a little more cream cheese or a splash of olive oil to loosen it up.
3. Stuff the mushrooms:
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Spoon the filling into each mushroom cap, packing it in lightly. You want the filling to be heaping over the top of each mushroom.
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Drizzle a little olive oil (or melted butter) over the stuffed mushrooms to help them brown in the oven.
4. Bake:
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Place the stuffed mushrooms on a baking sheet lined with parchment paper.
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Bake in the preheated oven for 18-20 minutes, or until the mushrooms are tender and the filling is golden brown on top.
5. Serve:
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Garnish with a sprinkle of fresh parsley or a squeeze of lemon juice for extra flavor.
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Serve warm and enjoy!
Variations:
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Spinach and Artichoke Stuffed Mushrooms: Add 1/2 cup of cooked spinach (squeezed dry) and 1/4 cup of chopped artichoke hearts to the filling for a creamy, veggie-packed version.
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Bacon Stuffed Mushrooms: Mix in crispy bacon crumbles with the filling for a smoky, savory kick.
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Sausage Stuffed Mushrooms: Brown some Italian sausage and mix it into the filling for a meaty version.
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Vegan Stuffed Mushrooms: Use vegan cream cheese and nutritional yeast instead of Parmesan, and skip the meat additions for a plant-based version.
Tips:
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Mushroom size: Larger mushrooms are easier to stuff, but smaller mushrooms are great for bite-sized appetizers.
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Make ahead: You can prepare the stuffed mushrooms in advance and refrigerate them. Just bake them right before serving.
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Adding flavor: A little drizzle of balsamic glaze or a sprinkle of crushed red pepper flakes can add an extra punch of flavor.
These stuffed mushrooms are sure to be a crowd-pleaser, whether for a party, holiday, or just as a tasty snack. Which variation would you add to your stuffed mushrooms?
