Stuffed Mushrooms
Savory mushrooms stuffed with a creamy cheese and herb filling, perfect as an appetizer.
15 mins
Prep Time
20 mins
Cook Time
4
Servings
Ingredients
- 20 large white mushrooms
- 2 tbsp olive oil
- 1/2 cup cream cheese, softened
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp dried thyme
- 2 tbsp fresh parsley, chopped
- 1/4 cup breadcrumbs
Nutrition Facts
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Instructions
Preheat the oven to 375°F (190°C). Clean the mushrooms by wiping them with a damp paper towel. Remove the stems and set aside.
Finely chop the mushroom stems. Heat 1 tbsp olive oil in a pan over medium heat. Add the chopped stems and sauté for 3-4 minutes until softened.
In a bowl, combine the sautéed stems, cream cheese, Parmesan cheese, minced garlic, salt, pepper, thyme, and parsley. Mix well until smooth.
Brush the mushroom caps with the remaining olive oil. Spoon the filling into each cap, pressing gently to fill completely.
Sprinkle breadcrumbs over the top of each stuffed mushroom. Place them on a baking sheet lined with parchment paper.
Bake for 18-20 minutes, or until the mushrooms are tender and the tops are golden brown. Serve warm.
Chef's Tips
- Mushroom Selection: Choose large, firm mushrooms with intact caps for easier stuffing.
- Cheese Variations: Substitute cream cheese with goat cheese or ricotta for a different flavor.
- Extra Crunch: Add chopped nuts like walnuts or pecans to the filling for added texture.
- Make Ahead: Prepare the stuffed mushrooms a few hours in advance and refrigerate until ready to bake.
- Serving Suggestion: Garnish with extra fresh parsley or a drizzle of balsamic glaze before serving.
