Beef-Stuffed Mushrooms (Print version)

Juicy baked mushrooms filled with seasoned ground beef, garlic, breadcrumbs, herbs, and melted cheese.

# Ingredients:

For the mushrooms

01 - 20 medium cremini mushrooms, about 1 1/2 to 2 inches wide
02 - 1 tablespoon olive oil, plus more for the baking sheet
03 - 1/4 teaspoon kosher salt

For the beef filling

04 - 8 oz (225 g) lean ground beef
05 - 1/4 cup finely diced yellow onion
06 - 3/4 cup finely chopped mushroom stems
07 - 2 cloves garlic, minced
08 - 1/2 teaspoon Italian seasoning
09 - 1/2 teaspoon kosher salt
10 - 1/4 teaspoon black pepper
11 - 2 oz (55 g) cream cheese, softened
12 - 1/3 cup (25 g) panko breadcrumbs
13 - 1/4 cup (25 g) grated Parmesan cheese
14 - 2 tablespoons chopped fresh parsley, plus more for serving

For the topping

15 - 1/2 cup (55 g) shredded mozzarella cheese

# Instructions:

01 - Heat the oven to 375 F. Line a baking sheet with parchment and lightly oil it. Wipe the mushrooms clean, remove the stems, and chop enough stems to make about 3/4 cup. Sprinkle the caps lightly with 1/4 teaspoon salt.
02 - Warm 1 tablespoon olive oil in a skillet over medium-high heat. Add the ground beef and onion, then cook for 4-5 minutes, breaking the meat into small crumbles, until browned.
03 - Add the chopped mushroom stems, garlic, Italian seasoning, 1/2 teaspoon salt, and black pepper. Cook for 3-4 minutes, until the stems soften and most of the moisture evaporates.
04 - Remove the skillet from the heat. Stir in the cream cheese until melted, then mix in the panko, Parmesan, and parsley. The filling should be moist but scoopable.
05 - Arrange the mushroom caps hollow side up on the prepared baking sheet. Spoon the beef filling into each cap, mounding it slightly and pressing gently so it holds.
06 - Top each mushroom with mozzarella. Bake for 16-20 minutes, until the mushrooms are tender and the cheese is melted with light golden spots. Rest for 5 minutes, then sprinkle with parsley and serve warm.

# Good to know:

01 - Best served warm, about 5 minutes after baking.
02 - Use mushrooms of similar size so they cook evenly.
03 - For a gluten-free version, use gluten-free panko.

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