We love these Easy Stuffed Mushrooms because they're light, simple, and full of flavor. Instead of a heavy cream cheese filling, we use cottage cheese. Add in some grated Parmesan along with fresh minced garlic, and you get all the creaminess and flavor without the extra richness. Of course, you can always dress them up with a few extra ingredients too
I tried this recipe without the garlic, served with a side of marinara sauce for dipping. Will definitely cook this again!
- Jamie
Ingredients needed
- Fresh Mushrooms - White button mushrooms work well here. Cremini will also work. Look for mushrooms that are firm and evenly sized so they cook at the same rate.
- Low-Fat Cottage Cheese - This is what gives the filling its creamy texture without weighing it down.
- Parmesan Cheese - Adds a savory salty depth that balances with the mild cottage cheese.
- Parsley - You can use dried or fresh parsley. I have often used dried parsley in the stuffing and fresh parsley to garnish.
- Bread Crumbs - Plain breadcrumbs help bind the filling together. Seasoned breadcrumbs will add another level of flavor if you wish.
- Fresh Garlic - Freshly minced is my first choice. Jarred works in a pinch.
- Salt and Pepper - Simple seasoning you can adjust to taste.
- Olive Oil - Used to sauté the mushroom stems before the mixed into the filling.
Ingredient Variations
- Shallots - Sauté some finely chopped shallots along with the mushroom stems for a milder, slightly sweeter version of the flavor garlic brings.
- Red Pepper Flakes - Add a pinch to the filling if you'd like a little heat.
- Thyme - Fresh or dried thyme added while sautéing the mushroom stems brings a subtle earthy flavor that pairs beautifully with the mushrooms.
- Seasoned Bread Crumbs - Swap plain bread crumbs for seasoned ones for an easy way to add extra flavor without changing the recipe's structure.
Step-by-Step Recipe Directions
Preheat the oven to 375° F. Prepare a baking sheet either by covering with foil or spraying with non-stick spray.
Prepare the mushrooms. Wipe any excess dirt off of the mushrooms. Carefully remove the stems from the mushroom caps and finely chop the stems up.
Warm a skillet over medium heat. Drizzle a little olive oil in the skillet and add the garlic and mushroom stems. Cook and stir for only about a minute or two.
Add the salt and pepper and give a stir. They are done when the mushrooms have lightly brown and softened.
In a small bowl, mix together the cottage cheese, Parmesan cheese, bread crumbs, parsley. Add in the mushrooms stem and garlic mixture.
Stir until combined.
Use a cookie scoop or a spoon to stuff the mushrooms.
Bake the stuffed mushrooms for 10 to 15 minutes.
The tops should be a nice golden brown.
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Serve the stuffed mushrooms on a platter and lightly sprinkle with freshly chopped parsley.
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Store any leftover mushrooms, covered, in the refrigerator. Use them up in 2 to 3 days.
Recipe FAQ's
Yes. Prep the filling and stuff the mushroom caps up to a day in advance. Cover and refrigerate them unbaked, then bake right before serving so they come out fresh and hot.
White button mushrooms are ideal for this recipe because of their size and mild flavor, but cremini mushrooms work well too if you want a slightly deeper, earthier taste.
Ricotta or cream cheese can be used in place of cottage cheese if you prefer a different texture, though the filling will be a bit richer.
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Complete Recipe
Easy Stuffed Mushrooms
Ingredients
- 8 ounces Mushrooms white button or cremini
- 1 teaspoon Olive Oil
- 2 cloves Garlic
- ¼ cup Low-fat Cottage Cheese
- 2 tablespoons Parmesan Cheese grated
- 2 tablespoons Bread Crumbs
- ½ teaspoon Parsley dried
- ¼ teaspoon Salt
- ⅛ teaspoon Pepper
- Fresh Parsley for garnish
Instructions
- Preheat the oven to 375-degrees. Prepare a baking sheet either by covering with foil or spraying with non-stick spray.
- Prepare the mushrooms. Wipe any excess dirt off of the mushrooms. Carefully remove the stems from the mushroom caps and finely chop the stems up.
- Peel and mince the fresh garlic.
- Warm a small skillet over medium heat.
- Drizzle a little olive oil in the skillet and add the garlic and mushroom stems. Cook and stir for only about a minute or two.
- Add salt and pepper. Cook until the stems have slightly browned and softened.
- In a small bowl, mix together the cottage cheese, Parmesan cheese, bread crumbs, parsley, and the stem and garlic mixture.
- Stuff the mushroom caps with the filling. Use a spoon, cookie scoop or even your hands, whichever is easier for you.
- The Easy Stuffed Mushrooms will need to bake about 10 -15 minutes, depending on the size of the mushroom. The tops should be a nice golden brown.
- Serve the stuffed mushrooms on a platter and lightly sprinkle with freshly chopped parsley.
Notes
- Shallots - Sauté with the mushroom stems for a milder, sweeter alternative to garlic.
- Red pepper flakes - Stir a pinch into the filling for a touch of heat.
- Thyme - Add fresh or dried thyme while sautéing the stems for a subtle, earthy flavor.
- Seasoned bread crumbs - Use in place of plain bread crumbs for an easy flavor boost.
Jamie says
I tried this recipe without the garlic, served with a size of marinara sauce for dipping. Will definitely cook this again!