Herb and Lemon Stuffed Mushrooms

🕒 Prep: 15 min
🔥 Cook: 20 min
🍽 Serves: 6
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Welcome to a delightful twist on a classic appetizer — Herb and Lemon Stuffed Mushrooms. These savory bites are packed with fresh herbs and a zesty lemon kick, making them the perfect addition to any gathering or cozy night in. They’re simple enough for a weeknight, yet impressive enough for a special occasion.

Ingredients for Herb and Lemon Stuffed Mushrooms

Cremini mushrooms are the star here, offering a meaty texture that holds up well to stuffing. Olive oil helps to sauté the mushroom stems, adding a richness to the filling. Green onions provide a mild onion flavor without overpowering the other ingredients. Garlic adds a savory depth, while fresh parsley and basil bring a garden-fresh aroma. Parmesan cheese gives a salty, umami punch, complementing the creaminess of the cream cheese. The zest of a lemon lifts the entire dish with its bright citrus notes. A pinch of salt and black pepper rounds out the flavors. Finally, breadcrumbs add a crispy finish that contrasts beautifully with the creamy filling.

Tips & Tricks

  • If your mushrooms are a bit wobbly, slice a tiny bit off the bottom to help them sit flat.
  • For an extra crispy topping, drizzle a little olive oil over the breadcrumbs before baking.
  • Want to save time? Stuff the mushrooms a day ahead and refrigerate them. Just pop them in the oven before serving.

Serving Suggestions

These stuffed mushrooms pair beautifully with a light, crisp white wine like Sauvignon Blanc. For a fuller meal, serve them alongside a fresh green salad with a lemon vinaigrette to echo the lemon in the filling. They also make a great addition to a charcuterie board for a party spread.

Frequently Asked Questions

Can I use button mushrooms instead of cremini?
Yes, button mushrooms work well too, though they have a slightly milder flavor.
Can these be made vegan?
Sure! Use vegan cream cheese and Parmesan, and opt for a vegan-friendly breadcrumb.

Herb and Lemon Stuffed Mushrooms Recipe Walkthrough

First, preheat your oven to 375°F (190°C). This ensures it's nice and hot by the time your mushrooms are ready to bake. Then, take your cremini mushrooms and clean them gently with a damp paper towel to remove any dirt. Carefully pop out the stems and set them aside; we’ll be using those in the filling.

Chop the mushroom stems finely. This will help them blend well with the other filling ingredients. Heat a skillet over medium heat and add the olive oil. Once it’s shimmering, throw in the chopped stems, green onions, and garlic. Sauté for about 3-4 minutes, just until everything is softened and fragrant.

Now, in a mixing bowl, combine this sautéed mixture with your fresh parsley, basil, Parmesan, cream cheese, lemon zest, salt, and pepper. Mix it all together until you have a smooth, well-blended filling.

Take each mushroom cap and stuff it generously with the prepared filling. You want them nicely heaped but not overflowing. Once stuffed, top each cap with a sprinkle of breadcrumbs to add that delicious crunch.

Arrange the stuffed mushrooms on a baking sheet, making sure they’re not too crowded. Pop them into your preheated oven and bake for about 20 minutes, or until they’re golden and the tops are crisp. Serve them warm and enjoy the burst of flavors in each bite!

Why You'll Love This Recipe

  • Bursting with vibrant flavors from fresh herbs and lemon zest.
  • Perfectly portioned for easy serving and snacking.
  • A great way to use up leftover herbs in your fridge.
  • Can be made ahead of time — ideal for entertaining.
  • Easy to adapt with different cheeses or herbs depending on what's on hand.

Ingredients

24 large cremini mushrooms
2 tbsp olive oil
1/4 cup finely chopped green onions
2 garlic cloves, minced
1/4 cup chopped fresh parsley
1/4 cup chopped fresh basil
1/4 cup grated Parmesan cheese
1/2 cup cream cheese, softened
Zest of 1 lemon
1/4 tsp salt
1/4 tsp black pepper
1/4 cup breadcrumbs

Step-by-step Instructions

1. Preheat oven to 375°F (190°C).
2. Clean mushrooms with a damp paper towel and remove stems.
3. Chop mushroom stems finely and set aside.
4. Heat olive oil in a skillet over medium heat, add chopped stems, green onions, and garlic, and sauté for 3-4 minutes.
5. In a bowl, combine sautéed mixture, parsley, basil, Parmesan, cream cheese, lemon zest, salt, and pepper.
6. Stuff each mushroom cap with the prepared filling.
7. Top each with breadcrumbs for a crispy finish.
8. Arrange mushrooms on a baking sheet and bake for 20 minutes until golden.
9. Serve warm as a delicious appetizer.

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