A super simple recipe for spectacular stuffed mushrooms, with a crispy, cheesy topping, and an ultra garlicky cream sauce.
I fear I may not have enough words to describe how incredible these simple stuffed mushrooms are. Have you ever audibly swooned when you first taste something? That’s what I did with these. Topped with crispy, cheesy, herby breadcrumbs, and served in a super garlicky cream sauce, they are an absolute dream.
Simple stuffed mushrooms
Stuffed mushrooms are seriously underrated. I adore mushrooms, and cooking them simply like this really allows them to be the star of the show.
The topping for these stuffed mushrooms is really easy to make – sometimes a few straightforward ingredients is all you need to create something really spectacular!
And if you really want to take your stuffed mushrooms to the next level, cook them in the garlic cream sauce. It gives an extra layer to the dish, and makes these simple stuffed mushrooms something really special.
How to make stuffed mushrooms
Step 1: Mix the garlic cream sauce
The garlic cream sauce in this recipe is prepared right there in your baking dish. If I can ever avoid dirtying an extra dish unnecessarily, I will do it!
Just pour in some single cream, then mix in some minced garlic, and plenty of salt and pepper.
I actually used a shop-bought garlic paste, rather than mincing fresh garlic myself. Either way will work nicely, but using garlic paste is much less effort, and also means it’s minced super finely – so instead of ending up with actual pieces of garlic in the sauce, it infuses through the cream evenly.
Step 2: Add the mushrooms
Place your mushrooms in the dish, on top of the garlicky sauce.
I used baby portobello mushrooms, because they’re fairly open on the underside, so they cup the breadcrumb topping nicely.
Most other types of mushroom will also work just fine, but just bear in mind that if your mushrooms are particularly closed underneath, the end result might be a little messier – more like a mushroom bake with a breadcrumb topping, rather than individually stuffed mushrooms. Still just as delicious though, of course!
Step 3: Make the breadcrumb stuffing
The stuffing for these baked mushrooms is made with simple, everyday ingredients:
- grated parmesan-style cheese
- fresh parsley
- salt and pepper
- melted butter
Nothing fancy, but when it’s all combined, and baked up to get nice and crispy… it’s pretty wow.
You could blitz everything up together in a food processor if you’re pushed for time. I decided to chop everything by hand, just because I wanted it a little chunkier.
Step 4: Stuff the mushrooms
Scoop the stuffing on top of the mushrooms. Ideally you’ll make sure each individual mushroom is holding a good amount of filling, but to be honest, you don’t need to be too careful about it. Just scatter it all over there.
Step 5: Bake until crispy
20 minutes in the oven is all these simple stuffed mushrooms need.
The stuffing becomes beautifully golden brown, with tasty bits of crispy cheese.
The garlic cream sauce becomes hot and bubbly, enriched by the juices that ooze out of the soft mushrooms.
Just one bite will make you weak at the knees.
When you dig in with a spoon, you’ll be able to pick up each individual stuffed mushroom, complete with that crispy topping, and a little pool of garlic sauce.
How to serve stuffed mushrooms
These stuffed mushrooms could be served in a few different ways:
- as an appetiser at a fancy dinner party – just scoop a few into a bowl for each person. Or, make individual versions using full-size portobello mushrooms.
- as a side dish for a special meal, e.g. Christmas dinner, Thanksgiving, or even just your Sunday lunch.
- as a standalone lunch dish, with some crusty bread to mop up the sauce.
The stuffed mushrooms themselves are pretty rich and full of flavour, so if you’re serving them alongside something else, make it something nice and simple.
Dig in, and enjoy!
Simple stuffed mushrooms in garlic cream sauce
For the garlic cream sauce
- 200 ml (~ 3/4 cup) single cream
- 2 tsp minced garlic or garlic puree
- 1/2 tsp black pepper
- 1/2 tsp salt
For the simple stuffed mushrooms
- 300 g (~ 10 oz) mushrooms (I used mini portobello mushrooms)
- 60 g (~ 2 oz) bread
- Small handful fresh parsley
- 60 g (~ 2 oz) vegetarian parmesan-style cheese, finely grated
- 1 tsp minced garlic or garlic puree
- 1/2 tsp black pepper
- 1/2 tsp salt
- 2 tbsp butter, melted
- Pour the single cream into a baking dish (mine measured around 7 x 11 inches), and add the minced garlic and the salt and pepper. Mix well to combine.
- Place the mushrooms on top of the cream, rounded side down. Try to nestle them in in a single layer, if possible.
- Finely chop the bread and fresh parsley. Add to a small mixing bowl, along with the grated cheese, minced garlic, and salt and pepper. Mix well to combine. Alternatively, you can blitz up the stuffing ingredients in a food processor, though this will probably give a finer crumb.
- Scoop the stuffing mixture over the mushrooms, making sure each mushroom is well stuffed. Don’t worry if some of the stuffing spills over into the cream.
- Drizzle everything with a little melted butter, and bake at 190°C (Gas Mark 5 / 375°F) for around 20 minutes, until golden brown and crispy.
Note: Nutritional information is approximate, and will depend on exactly what ingredients you choose. Information above is for 1/4 of the recipe.