Cheesy Herb Stuffed Mushrooms

These stuffed mushrooms feature large, earthy caps filled with a bubbly, cheesy mixture infused with garlic and fresh herbs. The dish combines roasting and baking to achieve tender mushroom caps with a golden, crispy topping, resulting in a savory, textural contrast that is both cozy and elegant.

Print Recipe

Prep Time 15

Cook Time 20

Total Time 35

Course Main Course

Cuisine european

Servings 4

Calories 150 kcal

Equipment

Baking sheet
Mixing bowl
Spoon or piping bag
Paring knife

Ingredients

8 large large portobello mushrooms sturdy and flavorful
4 oz cream cheese softened
2 cloves garlic minced
2 tbsp fresh parsley finely chopped
1 tsp fresh thyme chopped
1 tsp lemon zest
1/2 tsp smoked paprika optional
to taste salt and pepper

Instructions

Preheat your oven to 180°C (355°F) and line a baking sheet with parchment paper.
Gently clean the mushrooms with a damp cloth, then carefully remove the stems and chop them finely. Set aside.
In a mixing bowl, combine the softened cream cheese, minced garlic, chopped parsley, thyme, lemon zest, smoked paprika, and a pinch of salt and pepper. Mix until smooth and well incorporated.
Use a spoon or piping bag to stuff each mushroom cap generously with the cheese mixture, pressing slightly to pack the filling inside.
Arrange the stuffed mushrooms on the prepared baking sheet, placing them upright so the filling stays centered.
Bake in the oven for 15-20 minutes until the filling is bubbling and golden around the edges, and the mushrooms are tender.
Remove from the oven and let rest for 5 minutes. Serve warm, garnished with extra herbs if desired, and enjoy the rich, cheesy flavor with a tender bite.

Notes

For a lighter version, substitute cream cheese with ricotta or blended silken tofu. To make it vegan, use vegan cheese and omit dairy. Adjust baking time if using different mushroom sizes.