Stuffed Mushrooms


Stuffed Mushrooms

Servings 8
Prep Time 15 mins
Cook Time 30 mins


  • 1 1/2 pound of baby bella mushrooms 
  • 2 tablespoons of unsalted butter 
  • 2 cloves of minced garlic 
  • 1/2 cup of seasoned breadcrumbs 
  • Kosher salt, to taste 
  • Freshly ground black pepper, to taste 
  • 1/4 cup of freshly grated Parmigiano-Reggiano, and more for serving 
  • 4 tablespoons of mayonnaise or 4 ounces of softened cream cheese 
  • 2 tablespoons of freshly chopped parsley and extra for serving 


  • 1. Preheat the oven to 400°F. Grease a baking sheet with brushed olive oil. Carefully remove stems from mushrooms and roughly chop the stems. Place the mushroom caps on the baking sheet. 
  • 2. In a medium skillet over medium heat, melt the butter, adding chopped mushroom stems and sauté for a few minutes until all the moisture is dissolved. Fold in the garlic and cook until fragrant, approximately 1-2 minutes. Add the breadcrumbs and let toast slightly, about 2-3 minutes. Season with salt and pepper, to taste. Remove from the heat and allow to cool slightly. 
  • 3. In a large bowl, mix together the mushroom stem mixture, the mayonnaise (or cream cheese), parsley and Parmigiano- Reggiano. Season with salt and pepper to taste. Fill the mushroom caps with filling and sprinkle with extra freshly grated Parmigiano-Reggiano. 
  • 4. Bake until the mushrooms are soft and the tops are golden-brown, about 20 minutes. 
  • 5. Garnish with parsley and serve.
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