Umami Bomb Stuffed Mushrooms

Stuffed mushrooms are the cutest appetizer out there.

So round, so poppable, and so delicious. I absolutely love stuffed mushrooms. They’re easy to make (and make ahead if you need to) and they’re always a hit.

I love stuffed mushrooms and how infinitely customizable they are. They’re kind of like the vegetarian version of a deviled egg! I’m all about tiny bite-sized stuffed things and stuffed mushrooms fit the bill perfectly. These cheesy miso stuffed mushrooms are particularly good because they’re triple umami: mushrooms, miso, and parmesan cheese! They’re so full of flavor and satisfying.

How to Make Stuffed Mushrooms

1. Prep the Mushrooms: Wash your mushrooms, trim the stems, and gently break the stems from the caps. Place the caps on a parchment paper-lined baking sheet.
2. Sauté the Stems: Mince the stems and sauté them in butter until golden, then let cool.
3. Mix the Filling: While the stems are cooling, mix together cream cheese, mayo, and a bit of white miso. Stir in the sautéed stems, then stuff the mushrooms, topping them with parmesan.
4. Bake: Bake until golden and piping hot, then enjoy!

Ingredients

• 16 large mushrooms (white or brown)
• 2 tbsp butter
• 4 oz cream cheese
• 1/4 cup mayo (kewpie mayo preferred)
• 1 tbsp white miso
• 1/4 cup Parmigiano Reggiano cheese, finely grated
• Parsley, finely chopped, to finish

How to make Umami Bomb Stuffed Mushrooms

1. Heat the Oven: Preheat to 400°F. Line a baking sheet with parchment paper.
2. Prepare the Mushrooms: Trim the bottom of the stems, then gently break them off. Place the mushroom caps on the prepared baking sheet.
3. Mince and Sauté: Finely mince the mushroom stems. In a medium skillet over medium heat, melt the butter and sauté the mushroom stems until soft and golden. Remove from heat and let cool slightly.
4. Make the Filling: In a bowl, mix together the cream cheese, mayo, and white miso until smooth. Stir in the sautéed mushroom stems. Taste and season with freshly ground pepper.
5. Stuff the Mushrooms: Scoop the filling into the mushroom caps and top with grated parmesan.
6. Bake: Bake for 20 minutes or until the cheese melts and the mushrooms are piping hot. Finish with parsley, let cool slightly, and enjoy!

Helpful Hints

• Washing Mushrooms: Wash mushrooms right before use. Place whole mushrooms in a sieve and spray off any dirt with cold water. Spin or pat dry with paper towels. Use immediately.
• Choosing Mushrooms: Select mushrooms that are about the same size so they cook evenly. They should be whole, intact, and feel springy and light.