Panko-Crusted Stuffed Big Mushrooms
Savor the delightful crunch of panko-crusted big mushrooms, stuffed with a creamy, savory blend of cheese, herbs, and garlic. These hearty, golden-baked bites are perfect as an appetizer or main dish, offering a burst of flavor in every bite, ideal for gatherings or cozy dinners.
Why You’ll Love This Recipe:
These panko-crusted stuffed big mushrooms are a crowd-pleaser, combining earthy mushroom flavors with a rich, cheesy filling and a crispy, golden topping. The recipe is versatile, allowing you to customize the stuffing to your taste, and it’s simple enough for weeknight dinners yet elegant for special occasions. The contrast of textures—tender mushrooms, creamy filling, and crunchy panko—creates a satisfying bite that keeps everyone coming back for more. Plus, it’s a vegetarian dish that feels indulgent without being heavy, making it perfect for any meal.
Recipe Tips and Tricks:
- Clean Mushrooms Gently: Use a damp paper towel to wipe mushrooms instead of rinsing to prevent them from absorbing water.
- Panko for Extra Crunch: Toast panko lightly in a dry skillet before using for an even crispier topping.
- Don’t Overstuff: Fill mushrooms generously but avoid overflowing to ensure even cooking.
- Bake on a Rack: Place mushrooms on a wire rack over a baking sheet to allow air circulation for crispier results.
- Check Doneness: Mushrooms should be tender but not mushy; check by piercing with a fork.
Panko-Crusted Stuffed Big Mushrooms
Crispy panko-crusted big mushrooms stuffed with creamy cheese and herbs, baked to golden perfection for a savory appetizer.
Ingredients
- 8 large portobello mushrooms, stems removed
- 1 cup panko breadcrumbs
- 8 oz cream cheese, softened
- ½ cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tbsp fresh parsley, chopped
- 1 tsp fresh thyme leaves
- 2 tbsp olive oil, divided
- Salt and pepper to taste
Instructions
- Preheat Your Oven: Set your oven to 375°F and line a baking sheet with parchment paper or a wire rack for crispier results.
- Prep the Mushrooms: Gently wipe the portobello mushrooms with a damp paper towel to clean. Carefully remove the stems and scrape out the gills with a spoon to create space for the filling.
- Make the Filling: In a medium bowl, mix softened cream cheese, Parmesan, minced garlic, parsley, thyme, a pinch of salt, and pepper until smooth and creamy.
- Stuff the Mushrooms: Spoon the cheese mixture evenly into each mushroom cap, pressing gently to fill the cavity without overflowing.
- Prepare the Panko Topping: In a small bowl, toss panko breadcrumbs with 1 tablespoon of olive oil, a pinch of salt, and pepper for extra flavor.
- Coat the Mushrooms: Sprinkle the panko mixture generously over each stuffed mushroom, pressing lightly so it sticks to the filling.
- Drizzle with Oil: Lightly drizzle the remaining olive oil over the mushrooms to help them turn golden and crispy while baking.
- Bake to Perfection: Place the mushrooms on the prepared baking sheet and bake for 20–25 minutes, until the panko is golden and the mushrooms are tender.
- Cool Slightly: Let the mushrooms cool for 5 minutes before serving to allow the filling to set and enhance the flavors.
- Serve and Enjoy: Arrange on a platter, garnish with extra parsley if desired, and serve warm as a delightful appetizer or main dish!
Notes
- Ensure mushrooms are not overcrowded on the baking sheet to promote even cooking and crispiness.
- For a richer flavor, add a splash of white wine to the filling mixture before stuffing.
- Test one mushroom for doneness before removing the tray to ensure the filling is hot and creamy.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 450Total Fat 32gSaturated Fat 15gTrans Fat 0gUnsaturated Fat 14gCholesterol 68mgSodium 688mgCarbohydrates 30gFiber 4gSugar 6gProtein 14g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes:
- Large Portobello Mushrooms: Choose firm, large mushrooms with intact gills for optimal stuffing capacity. Cremini can work but are smaller.
- Panko Breadcrumbs: These Japanese-style breadcrumbs provide a light, crispy texture compared to regular breadcrumbs.
- Cream Cheese: Full-fat cream cheese yields a rich, creamy filling; low-fat options may be less smooth.
- Parmesan Cheese: Freshly grated Parmesan adds nutty depth; pre-grated versions are less flavorful.
- Garlic and Herbs: Fresh garlic and herbs like thyme and parsley enhance flavor; dried herbs can substitute in a pinch.
- Olive Oil: A drizzle ensures golden browning and adds subtle richness to the dish.
Variations and Substitutions:
- Cheese Swap: Use goat cheese or feta for a tangier filling, or mozzarella for a stretchy texture.
- Add Protein: Mix in cooked bacon, sausage, or crabmeat for a heartier, non-vegetarian version.
- Vegan Option: Substitute cream cheese with cashew cheese and use nutritional yeast instead of Parmesan.
- Gluten-Free: Replace panko with gluten-free breadcrumbs or crushed gluten-free crackers.
- Spicy Kick: Add chopped jalapeños or red pepper flakes to the filling for a zesty twist.
- Herb Variations: Try rosemary or dill for a different flavor profile in the stuffing.
Storage Options:
- Refrigerate: Store cooked mushrooms in an airtight container in the fridge for up to 3 days. Reheat at 350°F for 10 minutes.
- Freeze: Freeze unbaked stuffed mushrooms on a tray, then transfer to a freezer bag for up to 2 months. Bake from frozen, adding 5–10 minutes to the cooking time.
- Make Ahead: Prepare the filling and stuff mushrooms up to a day in advance; cover and refrigerate until ready to bake.
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