Stuffed Mushroom Caps

I don’t understand stuffed mushroom caps at all.  You see, I like mushrooms, but do I go wild when I eat a baby bella?  No. But stuff that baby with this stuff and it is one of the tastiest things on earth.   The transformation boggles my mind. But I know I’m not alone, because mushroom caps always seem to be the first thing to go at a party.  Here’s how I like to do mine:
Yield: Serves 2.  Easily doubles, triples, quadruples.

8 oz package baby bella mushrooms
3 tbsp chopped parsley
1 tsp chopped tarragon
3 scallions, finely minced
1/4 cup grated parmigiano reggiano
1/8 cup grated asiago cheese
1 egg
1/4 cup italian bread crumbs
4 oz cream cheese, softened
1/8 tsp cayenne pepper
2 cloves garlic, minced
olive oil for brushing

Preheat the oven to 425 degrees F.

Carefully remove the stems from the mushrooms, and chop them up finely either by hand or in a food processor.  Zap them in the microwave or cook them in a pan on the stovetop until you have gotten rid of the excess moisture.  Place the stems in a bowl, and add the parsley, tarragon, scallions, parmigiano reggiano, asiago, egg, bread crumbs, cream cheese, cayenne pepper, and garlic.  Mix until it forms a smooth mixture, and season to taste.
Brush each mushroom cap with olive oil, and sprinkle with salt and pepper.  Lay them on a sheet pan, and fill them generously with a spoonful of filling.

Bake for 15 minutes, until the stuffing has browned.  Enjoy!

Click here for the printable recipe.

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22 Responses to Stuffed Mushroom Caps

  1. Absolutely delicious – this would be a perfect meal for me – dinner for one.
    🙂 Mandy

  2. Suzi says:

    These look and sound fantastic. Love the tarragon in there too. Great photos, yummy

  3. my friend has been bugging me about making stuffed mushrooms for our girls weekend – im using this recipe!

  4. These are beautiful – and my husband would love them! Thank you!

  5. There is nothing better than a stuffed mushroom cap:) I want one NOW!!! Thanks for sharing.

  6. These look great. We normally do ours in similar fashion. (The ones we posted were an invention to use up leftovers.) I love that you use tarragon. And you’re right, cook these babies and the flavors are just awesome.

  7. These look so delicious! I am bookmarking these for the next time I entertain. Thanks!

  8. These stuffed mushroom caps look so cute and delicious. I can definitely see myself making this as a party appetizer. I love this

  9. Meg says:

    Oooh, I love stuffed mushroom caps! They’re just the thing I never think to make for myself, too. But that’s my go-to appetizer when I’m out with my boyfriend, the only other mushroom lover I know!

  10. I love mushrooms, and I love to make them for parties. My husband doesn’t like them, so I only get them when other people come over 🙂 Yours looks wonderful!

  11. jo-lyn says:

    ohmygosh, these look so good!! nom nom nom…

  12. Erin Renee says:

    I made these for my dinner tonight. And I ate them all. I am not ashamed. They were magnificent.

  13. anne says:

    I love mushrooms ! & yours looks absolutely mouth watering ! Gorgeous photos , too 😉

  14. rsmacaalay says:

    This would be a really great food for entertaining, a bottle of wine or beer would be the best pair

  15. If only my husband loved mushrooms…well I guess this means more for me! ha!

  16. We love mushrooms around here and I 100% approve of the use of asiago cheese in this recipe. 😉

  17. Pingback: Stuffed Mushroom Caps « A Poet in the Kitchen

  18. These look incredible. I love, love stuffed mushroom caps but the bf hates mushroom so I never make them. I may just have to make these and eat THEM ALL!!

    • Joanne Ozug says:

      hehe, there is actually bacon in the batch pictured but I decided to leave it out of the ingredients because I didn’t think it added that much. But I do love bacon! I want to try making some praline bacon sometime soon.

  19. I loved them too. Yours look great. I usually have these ugly brown things that I am ashamed to photograph, but taste so good.

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