Description
Delightful stuffed mushrooms filled with creamy cheeses, garlic, and herbs, perfect as an appetizer or side dish.
Ingredients
Scale
- 12 large portobello or cremini mushrooms
- 8 oz cream cheese
- 3 cloves garlic, minced
- 1/4 cup chopped fresh parsley
- 1 tsp Italian seasoning
- 1/2 cup grated Parmesan cheese
- 1/2 cup breadcrumbs
- 2 tbsp olive oil
Instructions
- Preheat your oven to 375°F (190°C).
- Clean the mushrooms and remove the stems, finely chop the stems and set aside.
- In a skillet, heat 1 tablespoon of olive oil over medium heat, add the chopped mushroom stems and garlic. Sauté for 3-4 minutes.
- In a bowl, combine the sautéed mixture with cream cheese, Parmesan, breadcrumbs, parsley, and Italian seasoning. Mix well.
- Stuff each mushroom cap with the mixture, pressing gently to fill.
- Place mushrooms on a baking sheet, drizzle with olive oil, and sprinkle with more Parmesan.
- Bake for 20-25 minutes until tops are golden and mushrooms are cooked through.
- Let cool slightly before serving.
Notes
Do not wash mushrooms in water. Clean them with a damp cloth to avoid sogginess.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 3 mushrooms
- Calories: 200
- Sugar: 2g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 20mg
Keywords: stuffed mushrooms, appetizer, Italian recipe, vegetarian, Olive Garden