Sandra Rich cream cheese and zesty cayenne elevate these stuffed mushrooms to a crowd-pleasing appetizer you’ll always want at your next dinner party. It’s delicious with grilled steak, crisp white wine, roasted vegetables, a sparkling cocktail; in fact most things.
Joanna Gaines Stuffed Mushrooms Recipe Ingredients
- 20 whole cremini mushrooms
- 4 tablespoons unsalted butter (divided)
- 1 small shallot, minced (about 2-3 tablespoons)
- 1 large garlic clove, minced
- 6 ounces cream cheese, room temperature
- 1/4 cup freshly grated Parmesan cheese
- 1/4 teaspoon sea salt
- 1/4 teaspoon freshly cracked black pepper
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper
- 3 tablespoons minced fresh flat leaf parsley (divided)
- 1/2 cup panko breadcrumbs
How To Make Joanna Gaines Stuffed Mushrooms Recipe
- Prep the mushrooms: Preheat your oven to 350 degrees F and set a cooling rack inside a rimmed sheet pan to allow for even airflow. Carefully destem the mushrooms, trimming off the rough ends of the stems before mincing the rest of the stems finely to use in the filling.
- Sauté the aromatics: Melt 2 tablespoons of the butter in a large skillet over a medium heat until it begins to sizzle, then stir in the minced shallot, garlic, and those chopped mushroom stems. Cook for about 4 minutes until everything is softened and fragrant, then transfer the mixture to a medium bowl.
- Mix the filling: Stir the room-temperature cream cheese, Parmesan, salt, pepper, onion powder, cayenne, and 2 tablespoons of the parsley into the shallot mixture until perfectly combined. Place the bowl in the fridge to chill for 30 minutes, which makes the filling much easier to handle.
- Stuff the caps: Evenly divide the chilled filling between the mushroom caps, packing it in neatly, and arrange them on the prepared rack over the sheet pan.
- Add the crunch: Melt the remaining 2 tablespoons of butter in the microwave and stir in the panko breadcrumbs until they are well coated. Dip the stuffing side of each mushroom into the buttery panko, pressing gently so the crumbs create a thick, golden crust.
- Bake to golden: Return the mushrooms to the pan and bake for 25 minutes until the mushrooms are tender and the panko is beautifully golden brown. Sprinkle with the remaining parsley and serve while they are still warm and gooey.
Recipe Tips
- How to prevent soggy mushrooms: Using a cooling rack inside the baking sheet is the secret; it allows the heat to circulate under the mushrooms so they roast rather than steam in their own juices.
- Why chill the filling: Chilling the cream cheese mixture for 30 minutes firms up the fats, preventing the filling from completely melting and running out of the mushroom caps during the initial bake.
- How to clean mushrooms correctly: Never soak mushrooms in water as they act like sponges; instead, wipe them clean with a damp paper towel to remove any dirt without making them waterlogged.
- Best way to mince shallots: Cut the shallot as finely as possible so the pieces blend seamlessly into the cream cheese, providing flavor without a raw, crunchy texture.
What To Serve With Joanna Gaines Stuffed Mushrooms Recipe?
This Joanna Gaines Stuffed Mushrooms Recipe is a rich, savory appetizer that needs a fresh or elegant pairing! A plate of Grilled Filet Mignon is the classic choice for a sophisticated dinner. For a lighter touch, a side of Roasted Asparagus with Lemon adds a lovely brightness that pairs perfectly with the creamy filling! A chilled glass of Sauvignon Blanc or a Classic Martini pairs wonderfully with the salty, garlic-infused panko crust.
How To Store Joanna Gaines Stuffed Mushrooms Recipe
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat: To maintain the crunch of the panko, reheat the mushrooms in an oven or air fryer at 350 F for 5 to 8 minutes. The microwave will make the mushrooms rubbery and the topping soft.
- Freeze: It is not recommended to freeze stuffed mushrooms as the cream cheese can become grainy and the mushrooms will release too much water upon thawing.
Joanna Gaines Stuffed Mushrooms Recipe Nutrition Facts
- Calories: 75 kcal (per 2 mushrooms)
- Total Fat: 6 g
- Saturated Fat: 4 g
- Cholesterol: 18 mg
- Sodium: 115 mg
- Total Carbohydrates: 4 g
- Protein: 2 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes, white button mushrooms work perfectly. Cremini (baby bella) mushrooms are often preferred for their slightly deeper, earthier flavor and firmer texture.
Finely minced red onion or the white parts of green onions are excellent substitutes if you don’t have a shallot on hand.
You can stuff the mushrooms up to 24 hours in advance and keep them covered in the fridge. Add the panko topping just before baking to ensure it stays perfectly crispy.
Try More Recipes:
- Joanna Gaines Beef Stroganoff Recipe
- Joanna Gaines Mushroom, Spinach & Swiss Cheese Quiche Recipe
- Joanna Gaines Chicken Casserole Recipe
Joanna Gaines Stuffed Mushrooms Recipe
Description
Savory cremini mushroom caps filled with a garlicky cream cheese and Parmesan mixture, topped with buttery, toasted panko breadcrumbs.
Ingredients
Instructions
- Preheat oven to 350 F. Destem mushrooms and mince the stems.
- Sauté stems, shallot, and garlic in 2 tbsp butter for 4 minutes.
- Mix sautéed veg with cream cheese, Parmesan, and spices; chill for 30 minutes.
- Stuff mushroom caps with the mixture.
- Dip stuffed side into panko mixed with 2 tbsp melted butter.
- Bake for 25 minutes until tender and golden brown.
Notes
- Use a rack in the pan to prevent the mushrooms from sitting in moisture.
- Room temperature cream cheese ensures a smooth, lump-free filling.
- These are best served immediately while the topping is at its crispiest.
