Stuffed Mushrooms
Delicious and versatile stuffed mushrooms with creamy filling, perfect for busy weeknights or gatherings, low-calorie and gluten-free.
Ingredients
Main Ingredients
- 12 large Large Mushrooms The star of the dish, providing a meaty texture and flavor.
- 8 oz Cream Cheese Adds a creamy richness that binds the filling together.
- 1 cup Breadcrumbs Contributes a satisfying crunch on top.
- 1/2 cup Grated Parmesan Cheese Enhances flavor and adds depth.
- 3 cloves Garlic Infuses the filling with aromatic goodness.
- 1/4 cup Fresh Parsley A bright, herbal note that elevates the dish.
- to taste Salt and Pepper Essential seasonings for perfect flavor balance.
- 2 tbsp Olive Oil Drizzling on top enhances browning and adds richness.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Clean the mushrooms gently with a damp cloth to remove any dirt.
- Carefully remove the stems from the mushrooms, reserving them for the filling.
- Chop the reserved mushroom stems finely.
- Mince the garlic and chop the parsley.
Cooking/Assembling
- In a large mixing bowl, combine softened cream cheese, chopped mushroom stems, breadcrumbs, grated Parmesan, minced garlic, and parsley.
- Season with salt and pepper to taste, mixing until fully combined.
- Place the mushroom caps on a baking sheet, filling each cap generously with the cream cheese mixture.
- Drizzle with olive oil before placing them in the preheated oven.
- Bake for 20-25 minutes, or until the mushrooms are tender, and the tops are golden brown.
Serving
- Remove the stuffed mushrooms from the oven.
- Allow them to cool for a few minutes before serving.
- Garnish with additional parsley if desired for a fresh presentation.
- Serve warm as an appetizer or as part of a meal.
Notes
For best results, sauté the minced garlic before mixing it into the filling. Store any leftover filling for other dishes. Ensure you don’t overfill the caps.