Description
Delightful stuffed mushrooms filled with creamy cheese and fresh herbs, perfect for any gathering.
Ingredients
Scale
- 24 Button mushrooms (or cremini, medium to large)
- 8 oz Cream cheese (softened)
- 2 cloves Garlic (minced)
- 2 tbsp Fresh herbs (parsley or chives, chopped)
- Salt and pepper (to taste)
- Olive oil (for brushing)
Instructions
- Preheat your oven to 375°F (190°C).
- Line a baking sheet with parchment paper.
- Clean the mushrooms using a damp paper towel. Remove the stems and set them aside.
- Gently scrape out the gills of the mushrooms for more filling space (optional).
- Brush the mushroom caps with olive oil, and season them with salt and pepper. Place them gill-side up on the baking sheet.
- Finely chop the reserved mushroom stems.
- Sauté the chopped stems and minced garlic in a little oil in a skillet until the moisture cooks off (about 5 minutes).
- Let the mixture cool slightly, then mix it with cream cheese, herbs, and any desired cheese(s).
- Stir in any additional mix-ins you would like (like sausage or spinach).
- Season the mixture with salt and pepper.
- Generously fill each mushroom cap with the creamy filling.
- If desired, top with extra cheese or breadcrumbs.
- Bake in the preheated oven for 15–20 minutes, until the mushrooms are tender and the tops are golden.
- After baking, let the mushrooms cool for 5 minutes.
- Garnish with fresh herbs and serve warm.
Notes
Avoid overfilling the mushrooms to prevent spillage during cooking. Different cheeses can create unique flavors.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 2 stuffed mushrooms
- Calories: 180
- Sugar: 1g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 30mg