Baked Stuffed Mushrooms with Thyme and Garlic
Tender mushroom caps filled with herbed cream cheese, baked until golden. This mediterranean-inspired vegetarian (vegetarian, low-carb) ready in about 35 minutes pairs large, 1.5 inches in diameter Mushrooms, Cream cheese, minced Garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 70 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 large, 1.5 inches in diameter Mushrooms
- 4 oz Cream cheese
- 1 clove minced Garlic
- 1 tsp fresh leaves Thyme
- 2 tbsp Panko bread crumbs
- 1 tsp Olive oil
- 1/4 tsp Salt
- 1/8 tsp Black pepper
Instructions
- Step 1: Preheat oven to 375°F (190°C). Trim stems from mushrooms, finely chop stems, and set aside.
- Step 2: Combine 4 oz cream cheese, 1 minced garlic clove, 1 tsp fresh thyme, 1/4 tsp salt, and 1/8 tsp black pepper in a bowl until smooth.
- Step 3: Mix chopped mushroom stems and 2 tbsp panko bread crumbs into the cream cheese mixture until combined.
- Step 4: Spoon mixture into each mushroom cap, filling 3/4 full, then drizzle with 1 tsp olive oil.
- Step 5: Bake 20 minutes until tops are golden and mushrooms are tender.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Baked Stuffed Mushrooms with Thyme and Garlic take to make?
Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Baked Stuffed Mushrooms with Thyme and Garlic?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep cream cheese from drying out.
Can I substitute ingredients in Baked Stuffed Mushrooms with Thyme and Garlic?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Baked Stuffed Mushrooms with Thyme and Garlic for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Baked Stuffed Mushrooms with Thyme and Garlic vegetarian?
Yes — this recipe is tagged vegetarian, low-carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★☆☆☆
Followed exactly and it was underwhelming. Maybe my expectations were too high.
