Stuffed Mushrooms

8 servings


45 minutes

total time


Cooking spray, for pan

1 1/2 lb. baby mushrooms

2 tbsp. butter

2 cloves garlic, minced

1/4 c. breadcrumbs

Kosher salt

Freshly ground black pepper

1/4 c. freshly grated Parmesan, plus more for topping

4 oz. cream cheese, softened

2 tbsp. freshly chopped parsley, plus more for garnish

1 tbsp. freshly chopped thyme


Preheat oven to 400°. Grease a baking sheet with cooking spray. Remove stems from mushrooms and finely chop stems. Place mushroom caps on baking sheet.

In a medium skillet over medium heat, melt butter. Add chopped mushrooms stems and cook until most of the moisture is out, 5 minutes. Add garlic and cook until fragrant, 1 minute then add breadcrumbs and let toast slightly, 3 minutes. Season with salt and pepper. Remove from heat and let cool slightly.

In a large bowl mix together mushroom stem mixture, Parmesan, cream cheese, parsley, and thyme. Season with salt and pepper. Fill mushroom caps with filling and sprinkle with more Parmesan.

Bake until mushrooms are soft and the tops are golden, 20 minutes.

Garnish with parsley to serve.


Serving Size




Total Fat

11 g

Saturated Fat

5 g

Unsaturated Fat


Trans Fat

0 g


26 mg


267 mg

Total Carbohydrate

6 g

Dietary Fiber

1 g

Total Sugars

2 g


6 g

8 servings


45 minutes

total time
Start Cooking