Description
Delicious stuffed mushrooms filled with herbed cream cheese, garlic, and a touch of truffle oil, perfect for gatherings.
Ingredients
Scale
- 16 large portobello or cremini mushrooms
- 8 oz cream cheese
- 2 cloves garlic, minced
- 2 tbsp fresh parsley, chopped
- 2 tbsp fresh thyme, chopped
- 2 tbsp truffle oil
- ¼ cup grated Parmesan cheese
- Salt and black pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Wipe each mushroom with a damp cloth and remove the stems, chopping them finely.
- In a bowl, mix the cream cheese, chopped mushroom stems, minced garlic, fresh herbs, salt, and pepper until combined.
- Drizzle in the truffle oil and mix again, adjusting seasoning as needed.
- Spoon the filling into each mushroom cap, packing it in lightly.
- Sprinkle Parmesan cheese over the top of each filled mushroom.
- Arrange the stuffed mushrooms on a baking sheet and bake for 20-25 minutes until tender and golden.
- Allow to cool slightly before serving warm.
Notes
These stuffed mushrooms can be made ahead and frozen before baking. Bake from frozen and add extra time if needed.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 4 mushrooms
- Calories: 250
- Sugar: 2g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 30mg
Keywords: stuffed mushrooms, truffle oil, vegetarian appetizer, easy appetizer, family gatherings