Stuffed Mushroom Recipe

Prepare mushrooms

Preheat oven to 375°F (190°C). Clean mushrooms by wiping caps with a damp paper towel; remove stems and set caps aside. Finely chop mushroom stems and reserve for the stuffing.

Season caps

Place mushroom caps, gill-side up, on a baking sheet lined with parchment. Drizzle 1.5 tbs olive oil over caps and sprinkle with 1 tsp salt and 1/2 tsp black pepper. Set aside.

Cook chopped stems (optional)

Heat a small skillet over medium heat. Add 1 tsp olive oil (from totals) and sauté the chopped mushroom stems for 2–3 minutes until softened and most moisture has evaporated. Remove from heat and let cool slightly.

Mix cheeses and aromatics

In a bowl, combine 3 oz crumbled gorgonzola, 2 oz softened cream cheese, the sautéed chopped stems, 1 minced garlic clove, 1/2 cup finely chopped roasted red peppers, 1 tbsp chopped parsley, 2 tsp grated Parmesan (optional), 1/2 tsp lemon zest, and 1/8 tsp red pepper flakes. Stir thoroughly until smooth and well combined. Taste and adjust salt carefully (gorgonzola is salty).

Fill mushroom caps

Using a small spoon, mound about 1 to 1.5 tablespoons of the stuffing into each mushroom cap, pressing lightly so the filling contacts the cap walls. Leave a small mound on top for browning.

Top and bake

Sprinkle about 2 tsp fine breadcrumbs evenly over the filled mushrooms. Drizzle 1 tsp olive oil over the breadcrumbs to help browning. Bake in the preheated 375°F (190°C) oven for 14–18 minutes, until mushrooms are tender and filling is bubbling and golden at the edges.

Garnish and serve

Remove from oven and let rest 2 minutes. Sprinkle with 1 tsp chopped fresh parsley. Serve warm as an appetizer or side.