Creamy Stuffed Cremini Mushrooms with Penny Panko
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With cooler, wetter weather rolling in, it's time for all the cozy, hearty dishes—enter these creamy stuffed cremini mushrooms with a delicious Penny Panko crust! Packed with flavor and the perfect texture, they make an incredible addition to any autumn menu. These mushrooms aren’t just an appetizer; they're a showstopper that will level up any holiday spread (Thanksgiving, anyone?). They're just as perfect for a game day watch party or a casual dinner party this fall. Get ready to add these to your must-make list for seasonal entertaining and cozy nights in!
Creamy Stuffed Cremini Mushrooms with Penny Panko
Ingredients
- 20 whole cremini mushrooms (sometimes AKA baby bella mushrooms or baby portabella mushrooms!)
- 4 tablespoons unsalted butter
- 1 small shallot, minced (about 2-3 tablespoons; get that oniony goodness)
- 1 large garlic clove, minced (bring on the flavor!)
- 6 ounces cream cheese, room temperature
- ¼ cup freshly grated Parmesan cheese
- Sea salt and freshly cracked black pepper, to taste
- ½ teaspoon onion powder
- ¼ teaspoon cayenne pepper
- 3 tablespoons minced fresh flat-leaf parsley, plus more for garnish (to make it pretty!)
- ½ cup Penny Panko breadcrumbs (for that perfect crunch)
Directions
- Preheat your oven to 350°F and place a rack in the center position. Set a cooling rack inside a rimmed sheet pan (to catch all the goodness and make clean-up easy!)
- Carefully pop the stems out of the mushrooms. Trim off any rough ends and then mince those stems. Don’t throw them away; they’ll add flavor!
- Sauté It Up! Melt 2 tablespoons of butter in a large skillet over medium heat. Once it’s sizzling, throw in the minced shallot, garlic, and mushroom stems. Cook everything until the shallots are soft and the mushrooms are nice and tender, about 4 minutes. Transfer this tasty mixture to a medium bowl.
- In that bowl, mix in the cream cheese, Parmesan, salt, pepper, onion powder, cayenne, and parsley until it’s all well combined. Pop it in the fridge to chill for about 30 minutes (Don’t skip this step– this helps it firm up).
- Stuff Those Mushrooms! Divide the creamy filling evenly between the mushroom caps and place them on your prepared sheet pan.
- In a microwave-safe bowl, melt the remaining 2 tablespoons of butter (about 45 seconds should do it!). Stir in the Penny Panko breadcrumbs until they’re all coated in buttery goodness. Now, dip the stuffing side of each mushroom into the Penny Panko, gently pressing to coat. Return them to the sheet pan.
- Pop those stuffed mushrooms in the oven and bake for about 25 minutes, or until the mushrooms are tender and the Penny Panko is golden brown and crispy.
- Garnish and Serve: Once they're out of the oven, sprinkle with a bit more parsley for that fresh touch. Serve warm and watch them disappear!
The buttery Penny Panko is the perfect addition on top to bring the dish all together. With a mix of creamy filling and that golden, buttery crust, they’re sure to impress and quickly disappear. Ready to serve up a hit this season? These creamy stuffed cremini mushrooms are an easy win for cozy gatherings and festive spreads alike!
Stay Cheesin!
Recipe adapted from The Modern Proper