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.
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.
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.
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!