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Stuffed Mushroom Thanksgiving Recipe
Ash Tyrrell

Stuffed Mushroom Thanksgiving Recipe

I still remember the first time I set a tray of these stuffed mushrooms on my Thanksgiving table, and they disappeared before the turkey even came out of the oven. I'd been searching for an appetizer that felt a little special without eating up my oven space or my patience, and this one checked every box.
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Prep Time 20 minutes
Cook Time 22 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 24 large white or cremini mushrooms stems removed and reserved — pick ones with a firm, tight cap so they hold their shape while baking
  • 4 oz cream cheese softened — this is what makes the filling rich and scoopable, so let it sit out before mixing
  • 1/2 cup freshly grated parmesan cheese — grate it yourself instead of buying pre-shredded since it melts smoother and tastes sharper
  • 1/3 cup breadcrumbs panko works great — adds a little structure and a light crunch to the topping
  • 3 cloves garlic minced — fresh garlic brings way more punch than the jarred kind here
  • 2 tablespoons fresh parsley chopped, plus extra for garnish — brightens up the richness of the cheese
  • 2 tablespoons olive oil divided — used for sautéing the stems and brushing the caps so they don't dry out
  • 1/4 teaspoon salt — season lightly since parmesan already brings saltiness
  • 1/4 teaspoon black pepper — freshly cracked if you have it for a sharper bite
  • Pinch of red pepper flakes optional — a small kick that plays really well with the cream cheese

Method
 

  1. I wipe each mushroom down with a damp paper towel instead of rinsing them under water, since mushrooms soak up moisture fast and that leads to soggy caps. Gently twist or cut out the stems, then set the caps aside on a tray. Finely chop the stems — you'll use most of that for the filling, so don't toss them.
  2. I heat one tablespoon of olive oil in a skillet over medium heat and toss in the chopped mushroom stems and minced garlic. I cook this for about 4-5 minutes, stirring occasionally, until the mixture turns golden and the liquid has mostly cooked off. Let it cool slightly before mixing it into the cheese.
  3. In a mixing bowl, I combine the softened cream cheese, parmesan, breadcrumbs, parsley, salt, and pepper with the cooled mushroom-garlic mixture. I stir until everything is evenly combined and the filling looks thick but spreadable, not runny.
  4. Using a small spoon, I fill each mushroom cap generously, mounding the filling slightly above the rim. I like to press it in gently so it doesn't fall apart once baked. Arrange the stuffed caps on a parchment-lined baking sheet in a single layer.
  5. I brush the outside of each mushroom lightly with the remaining olive oil, then bake at 375°F for 20-22 minutes, until the tops are golden and the mushrooms release a little liquid around the edges. Let them rest for 2-3 minutes before serving so the filling sets slightly.
  6. Right before serving, I sprinkle fresh parsley over the top and add an extra pinch of parmesan while they're still warm. This little finishing touch makes the tray look like it came straight out of a restaurant kitchen.

Notes

  • I always pat the mushrooms dry after wiping them, since any extra moisture makes the filling slide right off.
  • I let my cream cheese sit out for a solid 30 minutes before mixing, because cold cream cheese never blends smoothly.
  • I don't overfill the caps on my first try anymore — a slightly rounded mound bakes better than a giant pile that spills over.
  • I always taste my filling before stuffing, since mushroom size varies and sometimes I need a touch more salt.
  • I line my baking sheet with parchment every single time, because cleanup used to take me twice as long without it.