Description
Rich, savory mushroom caps filled with a creamy, aromatic mixture and baked until golden.
Ingredients
Scale
- 12–16 medium mushrooms
- 1 small shallot (or 1/4 cup onion), finely chopped
- 1 clove garlic, minced
- 1 tbsp olive oil
- 4 oz cream cheese, softened
- 1/4 cup grated Parmesan cheese
- 1/4 cup panko or fine breadcrumbs
- 2 tbsp chopped parsley
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Clean the mushrooms and remove the stems, then finely chop the stems.
- Sauté the chopped stems with the shallot and garlic in olive oil until soft, about 4-5 minutes, then let cool.
- Mix the sautéed mixture with cream cheese, Parmesan, breadcrumbs, parsley, salt, and pepper.
- Fill each mushroom cap with about 1-2 tablespoons of the filling.
- Arrange the filled caps on a rimmed baking sheet and bake for 18-22 minutes, broiling for 1-2 minutes for a golden top if desired.
Notes
Dry the mushroom caps well and avoid overfilling. Use a balanced filling to prevent sogginess.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 stuffed mushroom
- Calories: 70
- Sugar: 1g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 10mg