Garlic Parmesan stuffed mushrooms
Juicy mushroom caps filled with garlicky cream cheese and Parmesan under a crunchy top, two bites each and gone.
- 50 min total
- 30 min hands-on
- Follow-a-recipe easy
- Serves 12
- About $0.65 a serving
- 90 calories
- Vegetarian
Dolly says: Read the steps once before you start. Everything goes smoother after that.
Ingredients
For 12 servings.
- 24 baby bella mushrooms, large
- 3 cloves garlic, minced
- 4 oz cream cheese, softened
- ½ cup grated parmesan, divided
- 2 tbsp fresh parsley, chopped
- ⅓ cup panko breadcrumbs
From your pantry
- 3 tbsp olive oil, divided
- ½ tsp salt
- ¼ tsp black pepper
Each serving has about 90 calories, 3 g protein, 4 g carbs and 8 g fat, and costs about $0.65 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No baby bella mushrooms? White mushrooms work.
- No grated parmesan? Parmesan wedge works.
- No fresh parsley? Cilantro works.
Steps
Tap an underlined word for a quick explanation.
the oven to 375°F and line a with .
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
Sheet pan. A sheet pan is a flat metal baking tray with a low rim all the way around. The rim catches juices, and the wide surface lets food spread out and brown.
How you’ll know: Everything fits in one layer with a little space between the pieces.
Parchment paper. Parchment paper is a nonstick, oven-safe paper for lining pans. Food lifts right off and cleanup is easy, but don’t swap in wax paper or put parchment under the broiler.
How you’ll know: It lies flat in the pan, and the food slides off when you lift it.
Wipe the mushrooms clean with a damp paper towel, then wiggle out the stems and set the caps on the pan, hollow side up.
Dolly’s tip: Don’t rinse them. Mushrooms soak up water and turn soggy.the stems and the garlic.
Finely chop. Finely chopping means cutting food into small pieces, a little bigger than minced, about the size of a lentil. Small pieces spread their flavor through the dish and cook quickly.
How you’ll know: Nothing is bigger than a lentil, and the pile looks like confetti rather than paste.
Mince. Mincing means chopping something into the tiniest pieces you can, smaller than a grain of rice. Tiny pieces melt into the dish, so you get the flavor without biting into a chunk of garlic.
How you’ll know: Every piece is tiny and about the same size, and the pile starts to look almost like a paste.
Heat 1 tablespoon of the oil in a small over medium heat and the stems and garlic with the salt and pepper 4 to 5 minutes, until soft and dry.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Sauté. Sautéing means cooking cut-up food in a little oil or butter over medium to medium-high heat, stirring now and then. It cooks things quickly and browns them lightly without burning.
How you’ll know: You hear a steady, lively sizzle, not a hiss and spit, and the edges start to soften and color.
Medium heatTimer: 4 min 30 sec
Dolly’s tip: The stems let out water first. Keep going until the pan is dry again.Scrape it into a bowl, let it cool 5 minutes, and in the cream cheese, ¼ cup of the Parmesan and the parsley.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Fill each cap with a teaspoon of filling, pressing it in.
Heaping. Heaping means a rounded mound piled above the rim of the spoon or cup, not leveled off. It’s a little more than the measure, on purpose.
How you’ll know: The pile sits above the edge of the spoon, and you leave it there instead of scraping it flat.
Dolly’s tip: Fill them up to a day ahead, cover and chill. Add the crumbs right before baking.the panko with the rest of the Parmesan and 2 tablespoons of oil, and press onto each mushroom.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Pinch. A pinch is what you can hold between your thumb and two fingers, less than an eighth of a teaspoon. It’s a small, forgiving amount, so there’s no need to measure.
How you’ll know: It’s a light sprinkle you can barely see on the food, not a little pile.
18 to 22 minutes, until the mushrooms are tender and the tops are .
Bake. Baking means cooking in the oven with dry heat all around the food. It cooks evenly from every side, so you can mostly leave it alone.
How you’ll know: It’s golden on top and passes the recipe’s check, like a clean toothpick or the right temperature.
Golden brown. Golden brown is the color of good toast, somewhere between yellow and light brown. It means the outside is cooked and crisp but not burnt.
How you’ll know: It looks like toast and smells toasty; dark brown with a bitter smell means it went too far.
Timer: 20 min
Let them cool 5 minutes and serve warm.
Timer: 5 min
Dolly’s tip: They’re good warm or at room temperature and can sit out up to 2 hours.Food safety: Food with mayonnaise, dairy, eggs, cooked meat or cream, like dips, salads and cream desserts, can sit out for 2 hours at most, or 1 hour above 90°F. Keep cold food in the fridge or on ice until serving, and hot food at 140°F or hotter.
Plan this in Dollop, and get the grocery list
When you host a dinner, Dollop builds the menu around your guests’ allergies, works out a cooking timeline back from when everyone sits down, and puts it all on one grocery list.
