Stuffed Mushrooms with Cream Cheese

Name: Stuffed Mushrooms with Cream Cheese
Cook time: 20 min
Yield: 4 servings
Ingredients: 450 g cremini mushrooms stems removed, caps cleaned; 15 ml olive oil divided; 15 g unsalted butter divided; 60 g yellow onion finely minced; 2 g kosher salt divided; 6 g garlic minced; 170 g cream cheese softened; 30 g Parmesan cheese finely grated; 45 g breadcrumbs plain or panko; 8 g fresh parsley finely chopped, divided; 2 g lemon zest finely grated; 10 ml lemon juice freshly squeezed; 1 g black pepper freshly ground; 2 g kosher salt divided; 15 ml water for loosening the filling if needed; 15 g unsalted butter divided; 2 g fresh parsley finely chopped, divided

Baking concentrates the mushroom flavor while the filling stays creamy inside and lightly crisp on top. The recipe uses a simple sautéed aromatics base, then finishes with lemon and parsley for brightness.

By Julienne

Cook time: 20 minutes

Servings: 4

Ingredients

450 g cremini mushrooms stems removed, caps cleaned
15 ml olive oil divided
15 g unsalted butter divided
60 g yellow onion finely minced
2 g kosher salt divided
6 g garlic minced
170 g cream cheese softened
30 g Parmesan cheese finely grated
45 g breadcrumbs plain or panko
8 g fresh parsley finely chopped, divided
2 g lemon zest finely grated
10 ml lemon juice freshly squeezed
1 g black pepper freshly ground
2 g kosher salt divided
15 ml water for loosening the filling if needed
15 g unsalted butter divided
2 g fresh parsley finely chopped, divided

Instructions

Heat the oven to 200°C. Line a rimmed baking sheet with parchment paper. Trim the mushroom stems from 450 g cremini mushrooms and finely chop the stems. Oven fully preheated and mushrooms prepped.
Heat 15 ml olive oil and 15 g of the butter in a skillet over medium heat. Add the minced onion and chopped mushroom stems with 2 g of the salt. Cook, stirring often, until the moisture cooks off and the mixture looks dry and lightly browned, 6 to 8 minutes. Onion is softened and the mushroom stem mixture is dry, not wet.
Add the garlic and cook for 30 seconds, just until fragrant. Remove from the heat and scrape the mixture into a mixing bowl; let it cool for 3 minutes. Garlic smells fragrant but has not browned.
Add the cream cheese, Parmesan, breadcrumbs, parsley, lemon zest, lemon juice, black pepper, and the remaining 2 g salt to the bowl. Mix until thick and spoonable. If the filling seems too stiff, stir in up to 15 ml water a little at a time. Filling is cohesive and easy to mound without running.
Brush or rub the mushroom caps with the remaining 0 g oil if any remains from prep; otherwise, simply arrange the caps cavity-side up on the lined baking sheet. Divide the filling among the caps, mounding it slightly, then dot the tops with the remaining 15 g butter cut into small pieces. All caps are filled and the tops look evenly portioned.
Bake for 18 to 20 minutes, until the mushrooms are tender, the filling is hot throughout, and the tops are golden brown at the edges. For extra browning, broil for 30 to 60 seconds at the end, watching closely. Mushrooms are tender and the topping is browned in spots.
Rest for 3 minutes, then transfer to a serving plate and sprinkle with the remaining 2 g parsley. Steam has settled and the mushrooms hold their shape when lifted.