Herb And Garlic Stuffed Mushrooms Recipe

I’ve perfected my Herb and Garlic Stuffed Mushrooms with a simple creamy filling of fresh herbs and garlic, and I include options for Vegan Stuffed Mushrooms plus make-ahead notes for holiday menus.

Herb And Garlic Stuffed Mushrooms are honestly my favorite appetizer ever, and I still get a little thrill every time I pull a tray from the oven. The soft cremini mushrooms cradle a simple, creamy, herb filled bite that people always ask about.

Can You Freeze Stuffed Mushrooms is a question I get at every party, and yes, that curiosity means these are perfect for advance prep. Whether you’re chasing Vegan Stuffed Mushrooms or the classic version, the garlic and fresh herbs make them irresistible.

I promise they vanish fast, and you will too, reaching for just one more.

Ingredients

• Earthy, meaty base with lots of umami, provides fiber and low calories.
• Rich and creamy, adds fat and protein, keeps filling moist and a little tangy.
• Salty, nutty boost, brings umami, some protein and calcium, little goes far.
• Pungent and aromatic, gives a sharp savory kick, packed with antioxidants.
• Healthy monounsaturated fats that help carry flavor, add silkiness and mouthfeel.
• Bright herbs, full of vitamin C, add freshness and cut through all that richness.
• Adds crunch on top, soaks up extra moisture; use panko or almond meal.
• Lemon gives bright acidity, butter brings richness, optional but worth it.

Ingredient Quantities

• 24 large cremini or white button mushrooms (about 1 1/2 lb) stems removed
• 8 oz cream cheese, softened (or 8 oz vegan cream cheese)
• 1/4 cup grated Parmesan cheese (or 1/4 cup vegan parmesan or 2 tbsp nutritional yeast)
• 1/4 cup finely chopped reserved mushroom stems
• 1 small shallot, finely chopped (or 1/4 cup finely chopped onion)
• 3 garlic cloves, minced
• 2 tbsp olive oil, divided
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh thyme leaves, chopped (or 1 tsp dried thyme)
• 2 tbsp fresh chives, chopped
• 1/4 cup gluten free breadcrumbs or panko (or almond meal for gf)
• 1 tbsp lemon juice (optional)
• 1 tbsp unsalted butter or vegan butter (optional)
• Salt and freshly ground black pepper, to taste

How to Make this

1. Preheat oven to 375°F (190°C). Wipe mushrooms clean with a damp paper towel, remove and reserve the stems, and place the caps gill-side up on a parchment lined baking sheet.

2. Finely chop the reserved stems, shallot, parsley, thyme and chives, and mince the garlic.

3. Heat 1 tbsp olive oil in a skillet over medium heat, add the chopped stems and shallot, sauté 3 to 4 minutes until softened and most moisture has evaporated, stir in the garlic and thyme for the last 30 seconds, season with salt and pepper then remove from heat.

4. In a bowl mix the softened cream cheese (or vegan cream cheese), grated Parmesan (or vegan parm or 2 tbsp nutritional yeast), the sautéed stem mixture, chopped parsley and chives, and 1 tbsp lemon juice if using; stir until smooth and well combined.

5. Fold in the 1/4 cup gluten free breadcrumbs or panko (or almond meal for gluten free) to help bind the filling, taste and adjust salt and pepper.

6. Brush the mushroom caps with the remaining 1 tbsp olive oil, then spoon the filling into each cap, pressing slightly so it stays put but dont overpack them.

7. If you want a golden crunchy top, melt 1 tbsp unsalted butter or vegan butter and toss it with a few extra tablespoons of crumbs, or just sprinkle crumbs over the filling; otherwise skip the butter for vegan option.

8. Bake 18 to 22 minutes until the mushrooms are tender and the filling is set and lightly golden. For extra browning you can broil 1 to 2 minutes but watch closely so they dont burn.

9. Let cool 5 minutes, then garnish with extra chopped parsley or chives and a crack of black pepper before serving.

10. Make ahead tip: assemble the mushrooms and refrigerate covered up to 24 hours, bake straight from the fridge adding 2 to 4 extra minutes if needed; they also reheat well at 350°F for 8 to 10 minutes.

Equipment Needed

1. Oven plus a rimmed baking sheet and parchment paper
2. Sharp chef knife and a cutting board
3. 10 to 12 inch skillet for sautéing
4. Large mixing bowl and a rubber spatula or spoon
5. Measuring cups and measuring spoons
6. Small spoon or 1 tablespoon cookie scoop to fill the caps
7. Pastry brush for oil and a pair of oven mitts
8. Box grater or microplane for the Parmesan (or nutritional yeast prep)

FAQ

Herb And Garlic Stuffed Mushrooms Recipe Substitutions and Variations

• Cream cheese: try ricotta for a lighter, slightly grainy filling; goat cheese for tang (mix with a bit of cream or olive oil if too crumbly); or blended silken tofu for a vegan option, add a squeeze of lemon for brightness.
• Parmesan: swap with Pecorino Romano or Asiago (use a little less if using Pecorino since it’s saltier); for vegan use nutritional yeast, about 2 tablespoons, for that cheesy note.
• Gluten free breadcrumbs/panko: use crushed gluten free crackers or cornflakes for crunch; almond meal works for a nutty, low carb option; crushed toasted breadcrumbs from stale GF bread also do the job.
• Shallot: use 1/4 cup finely chopped onion if you dont have shallots; green onions (white part) work in a pinch; or 1/4 to 1/2 teaspoon shallot or onion powder if fresh isnt available.

Pro Tips

1) Pat the mushroom caps really dry and only salt them right before baking. Salting too early will make them weep and get soggy, so blot again if they still look damp.

2) Cook the chopped stems until almost all moisture is gone, then press them in a clean towel or paper towel to squeeze out any extra liquid. Let that mix cool before folding into the cream cheese or youll end up with a runny filling.

3) Use fully softened cream cheese and put the filling in a piping bag or a zip top bag with a corner cut off for neater, faster stuffing. Dont overpack the caps leave a little dome so the top can brown.

4) For the best color and crunch toss a few extra breadcrumbs with melted butter or olive oil and press them on top. Broil for 1 to 2 minutes at the end but watch it closely so they dont burn. If making ahead bake straight from the fridge and add a few extra minutes.