Description
Delicious stuffed mushrooms infused with truffle oil, garlic, and fresh herbs, ideal for gatherings.
Ingredients
Scale
- Large cremini or portobello mushrooms
- 8 oz cream cheese
- 1/2 cup Parmesan cheese, grated
- 4 cloves garlic, minced
- 1/4 cup fresh herbs (parsley, thyme), chopped
- 1 tbsp truffle oil
- 1/2 cup breadcrumbs
- Salt and pepper to taste
- 1 tbsp olive oil (for sautéing)
- Small amount of olive oil (for drizzling)
Instructions
- Preheat your oven to 375°F (190°C).
- Clean the mushrooms with a damp cloth and remove the stems.
- Chop the mushroom stems finely and set aside.
- Sauté chopped stems and minced garlic in a skillet with olive oil for 4–5 minutes.
- Mix sautéed mixture with cream cheese, Parmesan, herbs, salt, pepper, and truffle oil.
- Fill each mushroom cap generously with the prepared filling.
- Arrange stuffed mushrooms on a lined baking sheet.
- Drizzle olive oil over each mushroom.
- Bake for 18–20 minutes or until browned.
- Let cool for a few minutes and drizzle with extra truffle oil before serving.
Notes
Don’t overcook the mushrooms; aim for tender caps. Use fresh ingredients for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 2 stuffed mushrooms
- Calories: 250
- Sugar: 2g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 30mg
Keywords: Stuffed mushrooms, truffle oil, appetizers, vegetarian recipes, holiday gatherings