Description
Delicious stuffed mushrooms filled with a creamy cheese mixture and fresh herbs, perfect as an appetizer or side dish.
Ingredients
Scale
- 1 lb large portobello or cremini mushrooms
- 8 oz cream cheese, softened
- 1/2 cup Parmesan cheese, grated
- 2 cloves garlic, minced
- 1 tsp Italian herbs (parsley, oregano, thyme)
- 1/2 cup breadcrumbs
- 1 tbsp butter
- Olive oil, for drizzling
- Salt and pepper, to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Clean the mushrooms with a damp cloth and remove the stems, finely chopping them.
- Melt butter in a skillet over medium heat and sauté the chopped mushroom stems, garlic, and herbs for about 5 minutes.
- In a bowl, combine the sautéed mix with cream cheese, Parmesan, breadcrumbs, salt, and pepper until well mixed.
- Spoon the filling generously into each mushroom cap and pack it lightly.
- Place the stuffed mushrooms on a baking sheet, drizzle with olive oil, and bake for 20-25 minutes until golden brown.
- Let cool for a few minutes, then serve warm, garnished with fresh parsley.
Notes
Use can use ricotta or mozzarella for different textures. Pair with garlic aioli or marinara sauce for dipping.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 30mg
Keywords: stuffed mushrooms, Italian appetizer, vegetarian recipe, Olive Garden inspired