Ingredients
Scale
- 1 lb (about 450g) button or cremini mushrooms
- 3 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1/4 cup bread crumbs
- 1/3 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1/4 cup cream cheese, softened
- 1 tablespoon chopped chives (optional for garnish)
Instructions
- Preheat your oven to 375°F (190°C).
- Clean the mushrooms gently with a damp paper towel and remove the stems. Set the caps aside, and finely chop the stems.
- In a skillet, melt the unsalted butter over medium heat. Add the minced garlic and chopped mushroom stems. Sauté for about 4-5 minutes until the stems are soft and the garlic is fragrant.
- Remove the skillet from the heat and stir in the bread crumbs, Parmesan cheese, parsley, salt, and black pepper. Mix well until all ingredients are combined.
- Add the cream cheese to the mixture and stir until the filling is creamy and well blended.
- Brush the mushroom caps with olive oil and place them on a baking sheet, cavity side up.
- Spoon the prepared filling into each mushroom cap, pressing it in gently to ensure they are fully stuffed.
- Bake the stuffed mushrooms in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the tops are golden.
- Remove from the oven and let them cool slightly before serving. Optionally, garnish with chopped chives for a fresh touch.
Notes
Work with mushrooms of similar size for even cooking. Avoid overcrowding the baking sheet and be sure to season the filling well.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 420mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 30mg