Description
Delicious and tangy stuffed mushrooms filled with cream cheese and dill pickles, perfect for any gathering.
Ingredients
Scale
- 24 medium button mushrooms, stems removed
- 8 oz cream cheese, softened
- 1/2 cup dill pickles, finely chopped
- 2 tablespoons pickle brine
- 1/4 cup Parmesan cheese, grated
- 2 tablespoons fresh dill, chopped
- 1 garlic clove, minced
- Salt and pepper to taste
- 1/4 cup panko breadcrumbs
Instructions
- Prepare the mushrooms by cleaning them with a damp paper towel and removing the stems carefully to create a hollow center. Place mushrooms cap-side down on a parchment-lined baking sheet.
- Create the filling by combining softened cream cheese, finely chopped pickles, pickle brine, Parmesan cheese, fresh dill, and minced garlic in a medium bowl. Season with salt and pepper to taste.
- Fill each mushroom cap with the pickle cream cheese mixture using a small spoon or piping bag, creating a slight mound above the rim.
- Add panko breadcrumbs on top for a delightful textural contrast, optionally misting with olive oil spray for a golden finish.
- Bake at 375°F for 18-20 minutes until mushrooms are tender and tops are golden brown. Broil for an additional 1-2 minutes for extra crispiness, watching carefully.
Notes
For a tangier flavor profile, substitute goat cheese for cream cheese or use dairy-free cream cheese for a vegan version. Prepare the filling up to 48 hours ahead and refrigerate.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 165
- Sugar: 2g
- Sodium: 290mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg
Keywords: pickle appetizers, stuffed mushrooms, vegetarian appetizers, party food, easy recipes