Cream cheese Stuffed Mushrooms

Mushrooms are stuffed with a savory mix of cream cheese, toasted walnuts, and fresh herbs, then topped with breadcrumb parmesan mix for crunch.

Course Appetizer

Cuisine American

Prep Time 20

Cook Time 20

Servings servings

Calories 71kcal

Pre-heat oven
Clean the mushroom and brush off any dirt using a brush or damp kitchen towel. Unless the mushrooms are too dirty, avoid washing them as they soak water like a sponge and turn black. If washing, then immediately dry them.
Snap off the mushroom stems and chop them finely. Heat butter in a skillet and add chopped mushroom stems and thyme sprig. When the stems are cooked halfway through, add minced garlic. Cook for another couple of minutes for all the water to evaporate and the mixture is dry. Cool down the mix.
While the cooked mushroom is cooling down, mix panko, parmesan, and melted butter, a pinch of salt, and pepper. Mix well.
In a large bowl add room temperature cream cheese, cooled cooked mushroom stems, green onion, chopped toasted walnuts, 2 tablespoons grated parmesan, parsley, salt, and pepper. Give it a good mix.
Place the mushrooms in a baking tray cavity side down. Spray/brush oil. season the mushrooms with salt and pepper.
Take about 1/2- 1 tablespoons of the mixture into the cavity gently pressing to stuff the cavity well. Hold the mushroom cup and roll the stuffing on breadcrumb mix to coat (ref step 6 in the post or attached video to see how to coat with breadcrumbs).
Arrange stuffed mushrooms in the baking tray spaced a little apart. Bake in a preheated oven for 18-20 minutes. The top should look golden brown and crisp up. Sprinkle with chopped fresh parsley.

Go for mushrooms a little bigger in size, as they shrink considerably post-baking. You can also use regular button mushrooms as well.