Stuffed Mushrooms

A simple, satisfying favorite.

Why You'll Love This Recipe

• Always the first thing eaten at parties.
• Naturally vegetarian.
• Make-ahead friendly.
• Crowd-pleaser.
• Elegant but not fussy.

Ingredient Notes

• Larger mushrooms (1½–2 inch) hold more filling and look prettier.
• Panko (not regular crumbs) for the crispiest top.
• Real Parmigiano-Reggiano.

Ingredient Substitutions

• Add cooked sausage to filling for meaty version.
• Goat cheese instead of cream cheese.
• Crab + Old Bay for seafood version.

Equipment Needed

• Skillet
• Baking dish or sheet pan

Prep Tips

• Wipe mushrooms with damp cloth; don't soak.
• Twist stems out gently to keep cap intact.

Instructions

1. 1

   Gather and prep: 8 oz mushrooms, sliced, 1 bread crumbs, 1 cup parmesan cheese, 3 cloves garlic, minced, 2 tbsp butter, 1 tsp parsley. mince the garlic, grate the parmesan, and chop the fresh herbs before you start cooking.

2. 2

   Remove stems, chop.

3. 3

   Sauté stems with garlic in butter.

4. 4

   Mix with crumbs and parmesan, stuff caps.

5. 5

   Bake 375°F 20 min.

Artsi Pro Tips

• Cook the stems first — releases water that would make mushy filling.
• Cream cheese binds without making it heavy.
• Brushing caps with butter prevents drying.

Common Mistakes

• Wet stems in the filling — soggy mushrooms.
• Overstuffing tiny caps — they tear.
• Skipping the butter brush — caps dry out.

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