Stuffed Mushrooms

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Stuffed mushrooms are a tasty appetizer you can make in just 35 minutes. These bite-sized treats are filled with a savory mix of cream cheese, herbs, and sun-dried tomatoes. You’ll love how easy they are to prepare. The recipe uses common ingredients like button mushrooms, onions, and garlic.

The filling is made by sautéing onions and garlic, then blending with cream cheese, walnuts, and seasonings. After stuffing the mushrooms, they’re baked until golden and bubbly. The result is a crowd-pleasing snack that’s perfect for parties or as a side dish.

Exact Ingredients List

Here’s what you’ll need to make these tasty stuffed mushrooms:

• 2 Tbsp salted butter
• 1/2 yellow onion, diced small
• 1 sprig rosemary
• 3 garlic cloves, minced
• 1 tsp parsley, minced (save a pinch for garnish)
• 2 Tbsp crushed walnuts
• 1 (8 oz) package cream cheese
• 1/2 tsp salt
• 1/2 tsp freshly cracked black pepper
• 1/2 cup Italian breadcrumbs (or plain panko)
• 1/3 cup shredded Parmesan
• 3 Tbsp minced sun dried tomatoes in oil + 1 Tbsp reserved oil
• 16 oz fresh button mushrooms

Get your ingredients ready before you start cooking. This will make the process smoother and more fun!

Don’t forget to clean your mushrooms with a dry towel to remove any dirt. You’ll remove the stems and scoop out the gills before stuffing them.

Remember to save a pinch of parsley for garnishing at the end. It adds a nice pop of color and freshness to your finished mushrooms.

Instructions

Melt butter in a skillet over medium heat. Add diced onion and rosemary sprig. Cook for 4 minutes until soft.

Toss in minced garlic and cook 2 more minutes. Remove rosemary leaves from stem.

Put rosemary leaves, cooked veggies, and skillet contents in a food processor. Add parsley, walnuts, cream cheese, salt and pepper. Pulse until chunky.

Mix in breadcrumbs, Parmesan, and sun-dried tomatoes.

Clean mushrooms with a dry cloth. Pop out stems and scoop out gills with a spoon.

Stuff mushrooms generously. Drizzle with sun-dried tomato oil.

Grease a baking sheet and line with parchment. Arrange stuffed mushrooms on it.

Bake at 400°F for 15 minutes. Sprinkle with reserved parsley, salt, and pepper before serving.

Your stuffed mushrooms are ready to enjoy! The crispy tops and savory filling make a tasty appetizer or side dish.

Possible Substitutes List

Can’t find all the ingredients? No worries! Here are some easy swaps you can use:

• Mushrooms: Try portobello or large white mushrooms instead of button mushrooms.

• Cheese: Swap cream cheese for ricotta or goat cheese for a lighter filling.

• Nuts: Replace walnuts with pecans or almonds.

• Herbs: Use thyme or basil if you don’t have rosemary.

• Breadcrumbs: Plain panko works great in place of Italian breadcrumbs.

• Sun-dried tomatoes: Roasted red peppers make a tasty alternative.

• Parmesan: Asiago or Pecorino Romano cheese can step in for Parmesan.

Don’t have a food processor? Just finely chop all the ingredients and mix by hand. Your stuffed mushrooms will still be delicious!

Remember, cooking is all about having fun and being creative. Feel free to experiment with these substitutions to make the recipe your own.

How To Make It Diabetes-Friendly

To make these stuffed mushrooms more diabetes-friendly, you can make a few simple swaps. Use low-fat cream cheese instead of regular to cut down on saturated fat and calories. Replace breadcrumbs with almond flour for a lower-carb option.

Cut the amount of butter in half and use olive oil for the rest. This gives you more heart-healthy fats. Choose whole wheat breadcrumbs if you prefer to keep them in the recipe.

You can also boost the fiber by adding finely chopped spinach or kale to the filling. This helps slow down digestion and prevent blood sugar spikes. Try using less Parmesan cheese or swapping it for nutritional yeast to lower the sodium.

For extra flavor without extra carbs, add more herbs like thyme or oregano. You can also sprinkle a little smoked paprika on top before baking for a flavor boost.

Remember to watch your portion size. Stick to 2-3 mushrooms per serving as part of a balanced meal. Pair them with a big salad or roasted veggies to round out your plate.

Tips, Tricks & Storing

For the best stuffed mushrooms, bake them upside down first. This lets the liquid drain out. Then flip them over and fill the caps.

Choose big mushrooms for more filling. Clean them with a dry towel to avoid sogginess.

You can prep these mushrooms ahead of time. Make the filling and stuff the caps, then cover and refrigerate for up to 24 hours before baking.

To store leftovers, put them in an airtight container in the fridge. They’ll keep for 3-4 days. Reheat in the oven at 350°F for about 10 minutes.

For a crispy top, broil the mushrooms for 1-2 minutes at the end of baking. Watch them closely to avoid burning.

Try different cheeses like feta or goat cheese for new flavors. You can also swap walnuts for pecans or almonds.

Freeze unbaked stuffed mushrooms for up to 3 months. Thaw in the fridge overnight before baking.