Appetizer Recipe: Stuffed Mushrooms with Parmigiano Reggiano

These look sophisticated and difficult but they are super easy to make. They are a great addition to a dinner party or potluck because you can make them ahead of time and heat just before you are ready to serve. Need to save even more time? Use our grated packs of Parmigiano Reggiano to make meal prep less stressful. 

Serves: 4–6 as an appetizer
Prep: 15 minutes
Bake: 20–25 minutes

Ingredients

• 16 oz (450 g) white or baby bella mushrooms

• 4 oz (115 g) cream cheese, softened

• ½ cup finely grated Parmigiano Reggiano, plus extra for topping

• 2 tbsp fresh chives, finely chopped

• 1 small garlic clove, minced

• 2 tbsp Italian-style breadcrumbs

• 1 tbsp olive oil

• ¼ tsp freshly ground black pepper

• ¼ tsp salt, or to taste

• 1 tbsp melted butter

• Optional: 1–2 tsp fresh lemon juice

Instructions

1. Heat the oven to 375°F (190°C). Lightly grease a baking dish.

2. Prepare the mushrooms. Gently wipe the mushrooms clean, remove the stems, and set the caps aside. Finely chop the mushroom stems.

3. Make the filling. In a bowl, combine the cream cheese, ½ cup Parmigiano Reggiano, chopped chives, garlic, breadcrumbs, chopped mushroom stems, olive oil, pepper, and salt. Add the lemon juice if using.

4. Stuff the mushrooms. Spoon the filling generously into each mushroom cap, gently pressing it in so it stays put.

5. Finish with cheese. Arrange the mushrooms in the baking dish. Brush or drizzle the tops lightly with melted butter, then sprinkle with a little additional Parmigiano-Reggiano.

6. Bake for 20–25 minutes, until the mushrooms are tender and the filling is hot and golden brown on top. For an extra-crispy finish, broil for 1–2 minutes at the end, watching carefully.

7. Garnish with a few extra chopped chives and serve warm.

Tip: For an especially rich filling, substitute 1 tablespoon of heavy cream for the lemon juice. And don't over-salt, the Parmigiano Reggiano adds quite a bit of savory saltiness on its own.