The Ultimate Steakhouse Stuffed Mushroom | Easy Parmesan+Garlic Stuffed Mushroom Recipe

One of the first foods Whitney got me to try that I did not grow up eating was a stuffed mushroom. I fell in love and started trying stuffed mushroom recipes and playing around with combinations. This quickly became one of our family favorites, and is super easy to make. As an added benefit, if you leave out the breadcrumbs it is also a lower carb option!

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Ingredients:
15-20 Mushrooms
4 cloves garlic
8oz cream cheese
1 cup parmesan
1/4 cup Gruyere (optional)
1/2 cup breadcrumbs (optional)
1/2 Tbsp butter
1 tsp salt
1 tsp black pepper
2 Tbsp fresh thyme (or 1Tbsp dried thyme)
1/2 Tbsp parsley

Recipe:
Brush off mushrooms and remove stems.
Mince stems and garlic cloves.
Place fry pan on medium low heat and add 1 tsp of olive oil and mushroom stems. (You can dry-saute if you prefer)
Saute until mushrooms reduce by about half and pretty much quit steaming.
Add butter, garlic, and thyme and saute until garlic begins to brown.
In a mixing bowl add Parmesan, Gruyere, cream cheese, and mushroom stem mix with parsley and blend until combined. Optional, add 1/2 cup of breadcrumbs.
Salt and pepper to taste.
Place mushrooms in a buttered pan and fill with cheese mix.
Optional, top with additional shredded parmesan and gruyere cheese.
Bake at 400 F for 18-20 minutes. You may want to turn broil on the last couple minutes to brown more if needed.
While in oven brown 1/4 cup of bread crumbs in fry pan with 1/2 Tbsp butter and add to top of cooked mushrooms as garnish if desired.

intro 00:00
Cleaning mushrooms 00:25
Mincing garlic 02:32
Mushroom stems 04:46
Thyme 06:30
Saute stem blend 09:30
Mushroom filling 13:20
Stuffing the mushrooms 17:50
Taste test 19:56