Description
Delicious stuffed mushrooms filled with a creamy, cheesy mixture, perfect for any gathering.
Ingredients
Scale
- 16 oz medium-sized baby bella or portobello mushrooms
- 2 tbsp olive oil
- 1 shallot, finely diced
- 3 cloves garlic, minced
- 1 tbsp minced fresh cilantro
- 4 oz cream cheese
- 1 large egg
- 1/4 cup bread crumbs
- 1/2 cup fresh grated Parmesan cheese
- Salt, to taste
- Black pepper, to taste
- 2–4 tbsp fresh grated Parmesan cheese, for topping
Instructions
- Preheat your oven to 375°F (190°C).
- Clean the mushroom caps and carefully remove the stems. Finely chop the stems and set them aside.
- In a skillet, heat the olive oil over medium heat. Add the diced shallot and minced garlic, cooking until soft and fragrant, about 3-4 minutes. Stir in the chopped mushroom stems and sauté for an additional 2 minutes.
- In a mixing bowl, combine the sautéed mixture with cream cheese, egg, cilantro, bread crumbs, grated Parmesan, salt, and black pepper. Mix until well combined.
- Generously fill each mushroom cap with the prepared filling, pressing it down gently to ensure it holds together.
- Place the stuffed mushrooms on a baking sheet. Sprinkle extra Parmesan on top.
- Bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the tops are golden brown.
- Allow them to cool slightly before serving warm.
Notes
These mushrooms are best served fresh out of the oven but also reheat well. Consider serving with dips like sour cream or marinara.
- Prep Time: 15
- Cook Time: 30
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 2g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 40mg
Keywords: stuffed mushrooms, appetizers, party food, vegetarian, easy recipes