Houlihan’s Copycat Shrooms

Week 493. Year 10. Tommy is 43. Back to school. The annual transition. Rémy (14) in school, cooking and fishing. Colette (16) in high school, painting. The dinner table conversation getting deeper as the kids get older and the topics shift from homework to life and the shift is the growth and the growth is the point.

Made smothered pork chops this week — the kind of food that fills the house with the smell of Louisiana and the knowledge that whoever walks through the door is walking into a home where the stove is on and the food is ready and the welcome is unconditional. The meal was the day. The day was the meal. Both were good. Always enough.

The smothered pork chops were the centerpiece, but a meal like that — the kind that fills a house and holds a family at the table a little longer than usual — deserves something to set the tone before the main event. These stuffed mushrooms have been on rotation since the kids were small, and there’s something about the warm, garlicky smell of them coming out of the oven that says the same thing the whole evening was saying: we’re here, we’re fed, we’re together. At week 493, that’s still enough.

Prep Time: 20 min | Cook Time: 22 min | Total Time: 42 min | Servings: 6

Ingredients

24 large white button mushrooms, stems removed and reserved
8 oz cream cheese, softened
1/2 cup grated Parmesan cheese
3 cloves garlic, minced
3 green onions, finely chopped
2 tablespoons fresh flat-leaf parsley, chopped
1 teaspoon Worcestershire sauce
1/2 teaspoon dried oregano
1/4 teaspoon black pepper
1/4 cup Italian-seasoned breadcrumbs, plus extra for topping
2 tablespoons unsalted butter
Pinch of crushed red pepper flakes (optional)

Instructions

Preheat & prep. Preheat oven to 375°F. Lightly grease a baking dish or rimmed sheet pan. Wipe mushroom caps clean with a damp paper towel and set aside.
Cook the stems. Finely chop the reserved mushroom stems. Melt butter in a skillet over medium heat, add the stems and garlic, and cook for 4–5 minutes until softened and any moisture has cooked off. Remove from heat and let cool slightly.
Make the filling. In a bowl, combine softened cream cheese, Parmesan, green onions, parsley, Worcestershire sauce, oregano, black pepper, and breadcrumbs. Fold in the cooled stem mixture and stir until fully combined. Add red pepper flakes if using.
Stuff the mushrooms. Generously spoon the filling into each mushroom cap, mounding it slightly above the rim. Arrange stuffed caps in the prepared baking dish. Sprinkle a pinch of additional breadcrumbs over each cap.
Bake. Bake uncovered for 18–22 minutes, until the mushrooms are tender and the tops are golden and lightly bubbling. Let rest 5 minutes before serving.

Nutrition (per serving)

Houlihan’s Copycat Shrooms — The Appetizer That Earns Its Place at the Fall Table