Ina Garten Stuffed Mushrooms Recipe
Ina Garten’s stuffed mushrooms are a timeless appetizer made from large mushroom caps filled with a mixture of breadcrumbs, garlic, herbs, cheese, and often sausage or prosciutto. Baked until golden and bubbling, the mushrooms become tender while the filling turns rich and flavorful. They’re easy to prepare yet deliver a gourmet look and taste that makes them ideal for entertaining.
- Prep Time: 20
- Cook Time: 25
- Total Time: 45 minutes
- Yield: 4 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
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16–20 large white or cremini mushrooms
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2 tablespoons olive oil
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2 cloves garlic, minced
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½ cup finely chopped yellow onion
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½ cup fresh breadcrumbs
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¼ cup grated Parmesan cheese
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2 tablespoons dry white wine (optional)
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2 tablespoons chopped fresh parsley
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Salt and freshly ground black pepper to taste
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3 ounces cream cheese, softened
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Optional: ¼ cup finely chopped prosciutto or cooked sausage for extra flavor
Instructions
Set your oven to 375°F (190°C) and lightly grease a baking dish or sheet pan.
Wipe mushrooms with a damp paper towel and remove the stems. Finely chop the stems and set aside.
Heat olive oil in a skillet over medium heat. Sauté chopped mushroom stems, onion, and garlic until softened and fragrant.
Stir in breadcrumbs, parsley, salt, pepper, and white wine. Cook for another minute until the mixture is moistened.
Remove from heat and stir in cream cheese and parmesan until well combined. Add cooked sausage or prosciutto if using.
Spoon the mixture generously into each mushroom cap and place in the baking dish.
Bake uncovered for 20–25 minutes until the mushrooms are tender and the tops are slightly crisp.
Let cool for a few minutes, then serve warm as an appetizer or side dish.
Find it online: https://inagartencooks.com/ina-garten-stuffed-mushrooms/