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Cheesy Mushroom Bites

Cheesy mushroom bites are stuffed with a creamy Parmesan and panko filling, then baked until the mushrooms are tender and the tops are golden. They’re an easy-to-serve appetizer with chopped parsley and garlic in every bite.
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Prep Time 15 minutes
Cook Time 25 minutes
Resting 5 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

For the mushroom caps
  • 1 lb cremini mushrooms large, about 16, wiped clean
For the filling
  • 2 tbsp unsalted butter
  • 1 cloves garlic minced
  • 4 oz cream cheese softened
  • 0.33 cup Parmesan cheese finely grated
  • 0.25 cup panko breadcrumbs
  • 2 tbsp fresh parsley chopped
  • 0.25 tsp kosher salt
  • 0.13 tsp black pepper

Equipment

  • 1 rimmed baking sheet
  • 1 medium skillet

Method
 

Prepare the mushrooms
  1. Heat the oven to 400°F.
  2. Line a rimmed baking sheet with parchment paper.
  3. Remove the mushroom stems and finely chop them.
  4. Arrange the caps hollow-side up on the prepared baking sheet.
Make the filling
  1. Melt the butter in a medium skillet over medium heat.
  2. Add the chopped stems and cook for 4 to 5 minutes until softened and most of their moisture has evaporated.
  3. Stir in the garlic and cook for 30 seconds.
  4. Remove the skillet from the heat.
  5. Mix in the cream cheese, Parmesan, panko, parsley, salt, and pepper until evenly combined.
Stuff and bake
  1. Spoon the filling into the mushroom caps, dividing it evenly.
  2. Bake for 18 to 22 minutes until the mushrooms are tender and the filling is golden on top.
  3. Let the mushroom bites rest on the baking sheet for 5 minutes before serving.

Notes

For the best texture, wipe the mushrooms clean rather than soaking them. Refrigerate leftovers in an airtight container for up to 3 days; freezing is not recommended because the mushrooms can become watery. Use gluten-free panko for a gluten-free option.