These stuffed mushrooms are a delicious appetizer or snack, perfect for parties or gatherings. They are easy to make and can be filled with a variety of ingredients, but this recipe features a savory mixture of cream cheese, herbs, and breadcrumbs.
Ingredients
- 16 large button mushrooms (stems removed)
- 8 oz cream cheese, softened
- 1/2 cup breadcrumbs (plain or Italian-seasoned)
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped (or 1 tablespoon dried parsley)
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- Optional: 1/4 teaspoon red pepper flakes (for a bit of heat)
Instructions
1. Preheat your oven to 375°F (190°C).
2. Clean the mushrooms with a damp paper towel. Remove the stems and finely chop them. Set the mushroom caps aside.
3. In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped mushroom stems and sauté for 3-4 minutes until softened. Add the minced garlic and sauté for an additional minute until fragrant.
4. In a mixing bowl, combine the sautéed mushroom stems, softened cream cheese, breadcrumbs, grated Parmesan cheese, parsley, oregano, salt, pepper, and red pepper flakes (if using). Mix until well combined. The filling should be creamy and thick.
5. Using a spoon or your hands, fill each mushroom cap with the cream cheese mixture, pressing down gently to pack it in.
6. Place the stuffed mushrooms on a baking sheet. Drizzle the remaining tablespoon of olive oil over the tops of the mushrooms.
7. Bake in the preheated oven for 20-25 minutes, or until the tops are golden brown and the mushrooms are tender.
8. Remove from the oven and let cool for a few minutes before serving. Garnish with additional chopped parsley if desired.
Aprile's Kitchen 