Joanna Gaines Stuffed Mushrooms Recipe
This Joanna Gaines Stuffed Mushrooms Recipe is a favorite for parties and holiday gatherings. It is earthy, cheesy, and has a wonderful golden-brown crunch.
Ingredients
- 1 pound of medium white button or cremini mushrooms.
- 2 tablespoons of good quality olive oil.
- 1/2 cup of finely diced yellow onion.
- 2 cloves of fresh garlic minced.
- 4 ounces of softened cream cheese.
- 1/4 cup of grated Parmesan cheese.
- 1/4 cup of Italian breadcrumbs.
- 1/2 teaspoon of dried oregano.
- 1/4 teaspoon of kosher salt and black pepper.
- 2 tablespoons of fresh chopped parsley for garnish.
Instructions
Prep the Mushrooms
- Clean the mushrooms with a damp paper towel. Pop out the stems and dice them into very small pieces today.
Sauté the Filling
- Heat the olive oil in a pan. Sauté the diced stems, onion, and garlic until they are very soft and brown.
Mix the Base
- In a medium glass bowl, combine the softened cream cheese and the sautéed vegetable mixture.
Add the Seasoning
- Stir in the Parmesan cheese, oregano, salt, and black pepper. Mix until the filling is very smooth and creamy.
Stuff the Caps
- Place the mushroom caps on a baking sheet lined with parchment paper. Use a small spoon to fill each cap with the cheese mix.
Add the Crunch
- Sprinkle the Italian breadcrumbs over the top of each stuffed mushroom. Press them down slightly so they stick.
Bake Until Golden
- Preheat your oven to 350 degrees Fahrenheit. Bake the mushrooms for 20 minutes until the tops are golden brown.
Garnish and Serve
- Sprinkle the fresh chopped parsley over the hot mushrooms. Serve them immediately while they are very warm.
Notes
- Do not wash mushrooms in water or they will get very soggy.
- Use a damp cloth to wipe away any dirt from the caps.
- Soften the cream cheese fully so it is easy to mix by hand today.
- Use a mix of white and cremini mushrooms for a nice color.
- Add a splash of white wine to the sautéed stems for extra flavor.
- Make sure to dice the stems very fine for a smooth filling.
- Serve on a warm platter to keep the cheese soft for guests.