Joanna Gaines Stuffed Mushrooms Recipe
Joanna Gaines Stuffed Mushrooms Recipe is a savory, bite-sized appetizer that’s perfect for parties, holidays or casual gatherings.
Ingredients
- 16 large white or cremini mushrooms
- 2 tablespoons olive oil
- 1 small onion finely chopped
- 2 cloves garlic minced
- ½ cup cream cheese softened
- ¼ cup grated Parmesan cheese
- ¼ cup breadcrumbs
- 2 tablespoons fresh parsley chopped
- Salt and black pepper to taste
- Optional: ¼ teaspoon red pepper flakes for heat
Instructions
Preheat Oven
- Preheat oven to 180°C or 350°F. Line a baking sheet with parchment paper or lightly grease a dish.
Clean Mushrooms
- Gently clean mushrooms with a damp cloth. Remove stems and set caps aside.
Chop Mushroom Stems
- Finely chop the removed stems for the stuffing mixture.
Sauté Onion, Garlic and Stems
- Heat olive oil in a skillet. Sauté chopped stems, onion and garlic until soft and fragrant.
Mix Cheese Filling
- In a bowl, combine sautéed vegetables, cream cheese, Parmesan, parsley, salt and pepper. Mix until smooth.
Stuff Mushroom Caps
- Spoon filling evenly into mushroom caps, slightly mounding on top.
Top with Breadcrumbs
- Sprinkle breadcrumbs over each stuffed mushroom for a crunchy, golden finish.
Bake Mushrooms
- Place stuffed mushrooms on baking sheet. Bake 15–20 minutes until tops are golden and mushrooms are tender.
Cool Slightly
- Allow to cool 2–3 minutes before serving. This helps filling set slightly.
Serve Warm
- Arrange on a platter and garnish with extra parsley if desired. Enjoy as an appetizer or side dish.
Notes
- Use a mix of cheeses like mozzarella or Gruyère for different flavors.
- Add chopped spinach or sun-dried tomatoes to the filling for variety.
- Sprinkle a little paprika or cayenne on top for mild heat.
- Make mini versions for bite-sized appetizers.
- Use panko breadcrumbs for extra crunch.
- Serve with a drizzle of balsamic glaze for elegance.