Description
Savory mushroom caps filled with a creamy blend of sautéed stems, garlic, and herbs, topped with a crisp Parmesan crust.
Ingredients
Scale
- 24 medium white button or cremini mushrooms
- 4 oz cream cheese, softened
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat your oven to 400F and line a baking sheet with parchment paper.
- Carefully remove the stems from the mushroom caps and set the caps on the baking sheet.
- Finely chop the mushroom stems and sauté them in a pan with 1 tablespoon of olive oil over medium heat until browned and moisture is gone.
- In a mixing bowl, combine the sautéed stems, softened cream cheese, minced garlic, chopped parsley, salt, and pepper.
- Spoon the filling into each mushroom cap, smoothing the top with a spoon.
- Drizzle the remaining olive oil over the caps and sprinkle the grated Parmesan evenly on top of each mushroom.
- Bake for 15-20 minutes until the cheese is golden brown and the mushrooms are tender.
- Allow them to cool for 5 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American