This stuffed mushrooms recipe roasts the caps before they get filled, which is the one step that keeps them firm instead of watery once they hit the oven. The filling is a chilled cream cheese and Parmesan mix, and the tops get a buttery panko crust that crisps in the last few minutes. I serve them as the opener for a party spread next to a bowl of spinach artichoke dip and a tray of baked jalapeno poppers.
Ingredients
- 24 cremini (baby bella) mushrooms, about 1½ lb, stems removed and finely chopped
- 2 tablespoons unsalted butter, plus 1 tablespoon for the topping
- 1 small shallot, finely minced (about 2 tablespoons)
- 2 garlic cloves, minced
- 6 ounces cream cheese, softened
- ½ cup finely grated Parmesan, divided
- ½ cup panko breadcrumbs, divided
- 2 tablespoons finely chopped fresh parsley
- ½ teaspoon onion powder
- ¼ teaspoon cayenne pepper
- Kosher salt and black pepper to taste
Instructions
- Dry and roast the caps: Preheat the oven to 400°F with a rack in the center and set a wire rack inside a rimmed sheet pan. Wipe the mushrooms with a damp cloth or soft brush instead of soaking them, then pull the stems and chop them fine. Set the caps cavity-side down on the rack and roast for 8 to 10 minutes, until they shrink a little and bead water on the pan.
- Turn and blot: Pull the pan out and flip each cap cavity-side up with tongs. Blot the insides with a paper towel to catch the liquid that pooled there. Leave them to cool on the rack while you build the filling.
- Cook the stems and shallot: Melt 2 tablespoons of the butter in a skillet over medium heat. Add the shallot and chopped stems and cook 4 to 5 minutes, until the moisture cooks off and the mixture looks dry rather than glossy. Stir in the garlic for 30 seconds, just until it smells sweet, then scrape everything into a mixing bowl.
- Build and chill the filling: Stir the cream cheese, ¼ cup of the Parmesan, the parsley, onion powder, cayenne, and ¼ cup of the panko into the warm stem mixture until smooth. Taste and season with salt and pepper, then chill for 20 minutes so the filling firms up and holds its shape.
- Fill and top: Spoon the chilled filling into the caps, mounding it just above the rim. Melt the remaining tablespoon of butter, toss it with the last ¼ cup panko and ¼ cup Parmesan, and press that crumb mixture onto the top of each mushroom.
- Bake until golden: Bake for 15 to 18 minutes, until the filling is hot through and the crumb topping is golden brown. Let them rest on the pan for 5 minutes so the filling sets before you move them to a platter.
Keep the Caps Firm, Not Watery
- Wipe the mushrooms with a damp cloth and keep them out of a bowl of water. They soak like a sponge, and that trapped water steams the caps from the inside as they bake.
- Roast the empty caps cut-side down before you fill them. This short roast is the step most recipes skip, and it drives off the water that a cold filling would otherwise seal in.
- Chill the filling until it holds a spoon and mound it just above the rim. Warm, loose filling slides off the caps and leaves them soft and greasy.
Easy Filling Swaps
- Sausage: brown ½ pound of Italian sausage, drain the fat, and fold it into the cream cheese base before chilling for a heartier bite.
- Shrimp: finely chop ½ pound of cooked shrimp and fold it in with a squeeze of lemon to keep the filling light.
- Crab: use 8 ounces of drained lump crab and cut the panko in the filling, the same way I treat the crab in my crab cakes recipe, so the crab stays the star.
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat them in a 350°F oven or toaster oven for 8 to 10 minutes so the topping crisps again, since a microwave turns it soft. To get ahead, fill and top the caps, refrigerate them unbaked for up to 24 hours, and add 3 to 4 minutes to the bake time.
