Garlic Butter Cheese Stuffed Mushrooms
Gooey, savory garlic butter cheese stuffed mushrooms featuring a rich blend of cream cheese, mozzarella, and parmesan baked to golden perfection.
Stuffed mushrooms are a timeless appetizer that balances earthy umami flavors with rich, melty cheese. By incorporating finely chopped stems, aromatic garlic, and butter into the filling, every bite delivers depth and moisture.
Ingredients
- 1 catty mushrooms
- 100 g onion
- 30 g butter
- 4 cloves garlic
- 20 g breadcrumbs
- 1 tsp barbecue seasoning
- 120 g cream cheese
- 40 g mozzarella cheese shreds
- 40 g parmesan cheese shreds
- 1 tsp milk
- to taste salt
- to taste parsley
Instructions
- 1Prep mushroom caps
Wash and drain the mushrooms, then snap off the stems while keeping the caps intact. Sprinkle a small amount of salt onto the inside of each mushroom cap and arrange them upside down on a baking sheet.
Tip: Keep the stems aside as they will be finely chopped and used for the flavorful filling. - 2Chop mushroom stems and onions
Finely chop the saved mushroom stems and 100 grams of onion on a wooden cutting board using a sharp knife to prepare them for the sautéing process.
Tip: Keep the pieces uniform in size so they cook evenly and blend smoothly into the filling mixture. - 3Sauté aromatics and stems
Turn the stove to low heat, add a little oil, and melt the butter in a pan. Add the finely chopped onions and mushroom stems, sautéing them until the onions turn soft and release their fragrance.
Tip: Low heat ensures the butter doesnt burn while drawing out the sweetness from the onions. - 4Add garlic, breadcrumbs, and seasoning
Add 4 minced garlic cloves, 20 grams of breadcrumbs, and 1 teaspoon of barbecue seasoning into the pan containing the sautéed onions and mushroom stems. Stir-fry everything together for 1 minute until well combined, then turn off the heat.
Tip: Stir continuously while adding the breadcrumbs to prevent them from burning on the bottom of the pan. - 5Mix the cheese filling
Transfer the cooked filling mixture into a glass bowl and let it cool for 5 minutes. Add cream cheese, mozzarella cheese shreds, and parmesan cheese shreds, stirring until completely blended.
Tip: If the filling feels too dry at this stage, mix in a teaspoon of milk to achieve a smoother consistency. - 6Stuff the mushrooms
Take the prepared cheese filling and evenly spoon or scoop it into each hollowed mushroom cap on the baking sheet. Ensure every cap is filled generously before the final seasoning.
Tip: Use a small cookie scoop for quick and uniform portioning across all the mushroom caps. - 7Add final cheese and parsley topping
Evenly sprinkle a little salt, extra parmesan cheese shreds, and a bit of freshly chopped parsley over the cheese-stuffed mushroom caps before placing them into the oven.
Tip: Sprinkling the extra parmesan on top creates a crispy, golden crust during baking.
