Description
Delightful stuffed mushrooms filled with a creamy, savory mixture – perfect for appetizers or gatherings.
Ingredients
- 16 oz medium-sized baby bella or portobello mushrooms
- 2 tbsp olive oil (for tossing mushrooms)
- 1 tbsp olive oil (for sautéing)
- 1 shallot
- 3 garlic cloves
- 1 tbsp minced fresh cilantro (or 1/2 tbsp dried)
- 4 oz cream cheese
- 1 egg
- 1/4 cup bread crumbs
- 1/2 cup fresh grated Parmesan cheese (can also use shaved)
- Salt and black pepper
- 2-4 tbsp fresh grated Parmesan cheese (for topping)
Instructions
- Preheat your oven to 350°F and lightly grease a baking dish.
- Clean the mushrooms by rinsing quickly or wiping them with a damp paper towel, then dry them.
- Carefully remove the stems from the mushroom caps and place them aside for the stuffing. Toss the caps in olive oil and set aside.
- Heat a small pan over medium heat and add 1 tablespoon of olive oil.
- Dice the saved mushroom stems and shallot, then sauté them until tender.
- Add minced garlic to the pan and sauté until fragrant. Transfer the mixture to a bowl and allow it to cool slightly.
- Once cool, stir in the cream cheese, bread crumbs, Parmesan cheese, cilantro, egg, salt, and pepper until well combined.
- Place the mushroom caps in the baking dish and fill each cap with the stuffing, pressing down gently to pack it in.
- Bake for 20-25 minutes until the mushrooms are tender and the tops are golden brown.
- Optional: Sprinkle with additional Parmesan cheese before serving.
Notes
Store leftovers in an airtight container for up to 3 days in the fridge. Can be frozen before baking for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American