These Zesty Stuffed Mushrooms are one of my favorite appetizers to make! They’re bursting with flavor thanks to a blend of fresh ingredients like garlic, herbs, and a zesty kick of lemon. The mushrooms are stuffed with a delicious mixture of cream cheese, Parmesan, and breadcrumbs, then baked until golden and crispy. Whether I serve them for a party, family dinner, or snack, they’re always a hit!
A Healthy Appetizer Option
What’s great about these stuffed mushrooms is that they’re not only delicious but also healthier than most appetizers. Mushrooms are low in calories, and with a filling made of cream cheese (light or regular), Parmesan, and herbs, they’re much lighter than other stuffed appetizers. They’re a great choice when I want something tasty but also a bit lighter and healthier!
What You Need to Make Zesty Stuffed Mushrooms:
- 12 large white mushrooms, stems removed and chopped
- 4 oz cream cheese, softened
- 1/4 cup grated Parmesan cheese
- 1/4 cup breadcrumbs
- 2 tablespoons fresh parsley, chopped
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- Salt and pepper to taste
- 1 tablespoon olive oil for drizzling
Instructions to Make Zesty Stuffed Mushrooms:
- Preheat your oven to 375°F (190°C).
- Clean the mushrooms and remove the stems. Chop the stems finely and set them aside.
- In a bowl, combine cream cheese, Parmesan, breadcrumbs, chopped mushroom stems, parsley, garlic, lemon juice, salt, and pepper. Mix until everything is well combined.
- Spoon the filling into each mushroom cap, pressing gently to pack it in.
- Arrange the stuffed mushrooms on a baking sheet and drizzle them with olive oil.
- Bake for 20-25 minutes, or until the tops are golden and the mushrooms are tender.
- Serve warm and enjoy!
More Relative Recipes:
- Harry Potter Pumpkin Juice Recipe – A Magical Fall Drink
- Jalapeño Popper Cheese Ball
- Creamy Reuben Soup
- Butternut Squash Sausage Tortellini Soup
- Strawberry Shortcake Ice Cream Bars
Why I Love These Zesty Stuffed Mushrooms
These Zesty Stuffed Mushrooms are the perfect combination of creamy, crunchy, and savory. I love how the zesty lemon adds a burst of freshness to the creamy filling, while the breadcrumbs give them a delightful crunch. They’re such a great way to turn simple mushrooms into something exciting and full of flavor! Whether I’m serving them as a snack or as part of a larger spread, they never disappoint.
Make Them Ahead for Convenience
These Zesty Stuffed Mushrooms are easy to make ahead of time! I can prepare the mushrooms and stuff them earlier in the day, then cover them and store them in the fridge until I’m ready to bake them. This makes them a fantastic option for entertaining when I need to save time. Just pop them in the oven when guests arrive, and they’ll be hot and fresh in no time!
Zesty Stuffed Mushrooms: A Flavorful Bite-Sized Treat
Ingredients
- 12 large white mushrooms stems removed and chopped
- 4 oz cream cheese softened
- 1/4 cup grated Parmesan cheese
- 1/4 cup breadcrumbs
- 2 tablespoons fresh parsley chopped
- 2 cloves garlic minced
- 1 tablespoon lemon juice
- Salt and pepper to taste
- 1 tablespoon olive oil for drizzling
Instructions
- Preheat your oven to 375°F (190°C).
- Clean the mushrooms and remove the stems. Chop the stems finely and set them aside.
- In a bowl, combine cream cheese, Parmesan, breadcrumbs, chopped mushroom stems, parsley, garlic, lemon juice, salt, and pepper. Mix until everything is well combined.
- Spoon the filling into each mushroom cap, pressing gently to pack it in.
- Arrange the stuffed mushrooms on a baking sheet and drizzle them with olive oil.
- Bake for 20-25 minutes, or until the tops are golden and the mushrooms are tender.
- Serve warm and enjoy!
Notes
- For extra flavor, add a pinch of red pepper flakes to the filling for a subtle kick.
- You can make these ahead and store them in the fridge for up to 4 hours before baking.
