Description
Delicious and savory stuffed mushrooms with a creamy herb filling, perfect as an appetizer or party snack.
Ingredients
Units
Scale
- 16 large white or cremini mushrooms, stems removed
- 4 oz cream cheese, softened
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tbsp breadcrumbs
- 1 tbsp finely chopped fresh parsley
- 1 tbsp finely chopped fresh chives (optional)
- Salt and black pepper, to taste
- 1 tbsp olive oil
Instructions
- Preheat oven to 375°F (190°C).
- Clean mushrooms and remove stems, set caps aside.
- Chop mushroom stems finely and sauté in olive oil over medium heat until softened, about 3–4 minutes; remove from heat and let cool slightly.
- In a bowl, mix sautéed stems with cream cheese, Parmesan, garlic, breadcrumbs, parsley, chives, salt, and pepper until well combined.
- Spoon or pipe filling into each mushroom cap, mounding slightly.
- Arrange stuffed mushrooms on a baking sheet and bake for 18–22 minutes, until tops are golden and mushrooms are tender.
- Let cool slightly before serving. Garnish with extra parsley if desired.
Notes
- Use gluten-free breadcrumbs to make this gluten-free.
- Add cooked crumbled bacon or finely chopped nuts for extra texture and flavor.
- Can prepare ahead: assemble and refrigerate up to 4 hours before baking.
- For a lighter version, swap cream cheese for ricotta or part-skim mozzarella.
Nutrition
- Serving Size: 2 mushrooms
- Calories: 80
- Sugar: 1g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 15mg