Description
Pioneer Woman’s Stuffed Mushrooms are button mushrooms hollowed out and filled with rich, cheesy stuffing. The filling often includes cream cheese, herbs, breadcrumbs, and Parmesan, which bake into a golden, creamy, and flavorful topping.
Ingredients
Scale
- 1 lb button or cremini mushrooms, stems removed
- 2 tbsp olive oil
- 1/4 cup onion, finely chopped
- 2 cloves garlic, minced
- 4 oz cream cheese, softened
- 1/4 cup grated Parmesan cheese
- 1/4 cup breadcrumbs
- 2 tbsp fresh parsley, chopped (plus more for garnish)
- 1/2 tsp dried thyme
- Salt and pepper, to taste
- Optional: 1/4 cup shredded mozzarella cheese (for topping)
Instructions
Step 1: Prepare the Mushrooms
- Preheat your oven to 375°F (190°C).
- Clean the mushrooms with a damp paper towel and gently remove the stems. Reserve the stems for the filling.
Step 2: Make the Filling
- Finely chop the mushroom stems.
- Heat the olive oil in a skillet over medium heat. Add the chopped onion and cook for 3-4 minutes until softened.
- Add the chopped mushroom stems and cook for another 2-3 minutes. Stir in the minced garlic and cook for 1 minute, until fragrant. Remove from heat and let cool slightly.
- In a mixing bowl, combine the cooked mushroom mixture, softened cream cheese, Parmesan cheese, breadcrumbs, parsley, thyme, salt, and pepper. Mix until well combined.
Step 3: Stuff the Mushrooms
- Spoon the filling into the mushroom caps, packing it slightly to fill the cavity.
- Optional: Sprinkle shredded mozzarella on top of each stuffed mushroom for an extra cheesy topping.
Step 4: Bake the Mushrooms
- Arrange the stuffed mushrooms on a baking sheet lined with parchment paper or in a lightly greased baking dish.
- Bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the tops are golden brown.
Step 5: Serve
- Remove the mushrooms from the oven and let them cool slightly.
- Garnish with additional chopped parsley and serve warm.