Table of Contents
Stuffed mushrooms are a popular appetizer that is both simple to prepare and delicious. This recipe combines the earthy flavor of mushrooms with a creamy, herb-infused filling, making it perfect for gatherings or a cozy dinner.
Ingredients
- 12 large button mushrooms
- 1/2 cup cream cheese, softened
- 1/4 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh thyme, chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
Preheat your oven to 375°F (190°C). Clean the mushrooms by wiping them with a damp cloth. Carefully remove the stems and set aside.
In a bowl, combine the softened cream cheese, Parmesan, parsley, thyme, garlic, salt, and pepper. Mix well until smooth.
Chop the mushroom stems finely and sauté them in olive oil until tender, about 2-3 minutes. Add the cooked stems to the cream cheese mixture and stir to combine.
Stuff each mushroom cap with the cream cheese mixture using a spoon. Place the stuffed mushrooms on a baking sheet lined with parchment paper.
Bake in the preheated oven for 15-20 minutes, or until the mushrooms are tender and the filling is golden brown. Serve warm and enjoy!
Tips for Success
- Use fresh herbs for the best flavor.
- Don’t overstuff the mushrooms to prevent spilling during baking.
- For a variation, sprinkle some shredded mozzarella on top before baking.