Name: Stuffed Mushrooms with Truffle Oil Drizzle
Prep time: 15 min
Cook time: 22 min
Total time: 42 min
Yield: 24
Cuisine: Modern European
Ingredients: 24 large cremini mushrooms, stems removed; 8 oz cream cheese, softened; ½ cup freshly grated Parmesan (divided); 4 oz pancetta or bacon, finely diced & cooked crisp; ¾ cup panko breadcrumbs; 3 tablespoons butter (divided); 2 cloves garlic, minced; 2 tablespoons finely chopped fresh parsley; 1 teaspoon fresh thyme leaves (or ½ tsp dried); ½ teaspoon salt & black pepper; High-quality truffle oil for drizzling (white or black)

These restaurant-worthy stuffed mushrooms combine crispy pancetta, silky garlic-herb cream cheese, and toasted panko, then receive a final whisper of aromatic truffle oil. Earthy mushrooms meet decadent truffle luxury in every bite – the ultimate impressive-yet-easy appetizer that makes any occasion feel special.

Why You’ll Love This Recipe

This is the little black dress of appetizers: sophisticated, universally adored, and surprisingly simple. The filling is rich but balanced, the mushrooms stay perfectly juicy, and that final drizzle of truffle oil turns “wow, these are good” into “I need this recipe NOW.” Perfect for date nights, holidays, or when you just want to treat yourself without spending hours in the kitchen.

Yield: 24 pieces

Stuffed Mushrooms with Truffle Oil Drizzle

Elegant cremini mushrooms filled with creamy herbed cheese, pancetta & breadcrumbs, finished with luxurious truffle oil. Pure gourmet bliss!

Prep Time 15 minutes

Cook Time 22 minutes

Additional Time 5 minutes

Total Time 42 minutes

Ingredients

24 large cremini mushrooms, stems removed
8 oz cream cheese, softened
½ cup freshly grated Parmesan (divided)
4 oz pancetta or bacon, finely diced & cooked crisp
¾ cup panko breadcrumbs
3 tablespoons butter (divided)
2 cloves garlic, minced
2 tablespoons finely chopped fresh parsley
1 teaspoon fresh thyme leaves (or ½ tsp dried)
½ teaspoon salt & black pepper
High-quality truffle oil for drizzling (white or black)

Instructions

Preheat oven to 375°F (190°C) and line a baking sheet with parchment – luxury is coming!
Gently remove stems from mushrooms (chop and freeze for risotto later) and scoop a little extra cavity with a spoon.
Place caps hollow-side up, brush lightly with 1 tbsp melted butter, and bake 8–10 minutes to release moisture.
While they bake, melt 2 tbsp butter in a skillet and toast panko until deep golden; set aside.
In the same pan, crisp up the pancetta bits until perfect little jewels, then drain on paper towel.
Mix softened cream cheese, ⅓ cup Parmesan, garlic, parsley, thyme, salt, pepper, and most of the pancetta until silky.
Stir ¼ cup of the toasted panko into the filling for extra texture (the rest is for topping).
Remove mushrooms from oven, blot any liquid, then generously fill each cap with the truffle-worthy mixture.
Top with remaining toasted panko + Parmesan and bake 12–14 minutes until golden and bubbling.
Rest 5 minutes, then lightly drizzle each mushroom with truffle oil right before serving – the aroma will make everyone swoon!

Notes

Gluten-free if using GF panko. Naturally low-carb (≈3g net each). The truffle oil is added post-bake, so even a tiny bottle lasts dozens of batches.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 123Total Fat 8gSaturated Fat 4gUnsaturated Fat 4gCholesterol 18mgSodium 233mgCarbohydrates 8gFiber 1gSugar 1gProtein 5g

The recipes and nutritional information on Fungi Recipes are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks

Use white truffle oil for delicate elegance or black for deeper earthiness.
Pre-bake the caps 8–10 min – prevents soggy bottoms.
Toast the panko in butter first; it stays golden and crunchy.
Buy a small 2-oz bottle of truffle oil – a little goes a very long way.
Drizzle truffle oil only after baking so the aroma stays intense.
Serve slightly warm; the flavors are most pronounced.

Ingredients Notes

Cremini mushrooms: Best flavor and size; portobellos work but need longer baking.
Cream cheese + Parmesan: Creamy + sharp umami backbone.
Pancetta or bacon: Tiny crispy bits add smoky luxury.
Panko breadcrumbs: Light, crispy crown (toasted in butter = non-negotiable).
Fresh herbs (parsley, thyme): Brighten the richness.
Truffle oil: The star finish – use real truffle oil, not “truffle-flavored.”

Variations and Substitutions

Vegetarian: Skip pancetta and add sautéed shallots + smoked salt.
Truffle-free: Use rosemary-garlic oil or finish with flaky sea salt.
Crab-stuffed luxury: Fold in lump crab meat + Old Bay.
Dairy-free: Kite Hill cream cheese + nutritional yeast + vegan Parmesan.
Breadcrumb swap: Crushed Ritz crackers or almond flour for low-carb.
Make-ahead: Stuff up to 24 hrs ahead, bake when guests arrive.

Storage Options

Fridge: Airtight container up to 3 days.
Reheat: 350°F oven 8–10 minutes (add fresh truffle oil after reheating).
Freezer: Freeze unbaked on tray, then bag up to 2 months. Bake from frozen 25–28 min.