Description
Deliciously savory stuffed mushrooms filled with a creamy mixture, perfect as an appetizer or side dish.
Ingredients
- 16 oz medium-sized baby bella or portobello mushrooms
- 2 tbsp olive oil (to toss mushrooms)
- 1 tbsp olive oil (to sauté)
- 1 shallot, diced
- 3 garlic cloves, minced
- 1 tbsp minced fresh cilantro (or 1/2 tbsp dried)
- 4 oz cream cheese
- 1 egg
- 1/4 cup bread crumbs
- 1/2 cup fresh grated Parmesan cheese (or shaved)
- Salt, to taste
- Black pepper, to taste
- 2-4 tbsp fresh grated Parmesan cheese (for topping)
Instructions
- Preheat the oven to 350°F and lightly grease a baking dish.
- Rinse the mushrooms quickly or wipe them off with a damp paper towel to clean them.
- Carefully pop the stems off the caps and toss dried mushroom caps in olive oil. Set the mushrooms aside.
- Preheat a small cooking pan and add 1 tablespoon of olive oil.
- Dice the shallot and mushroom stems, then sauté until tender.
- Add minced garlic cloves to the pan and sauté until fragrant.
- Move the veggies to a small bowl and allow them to cool slightly.
- Add cream cheese, bread crumbs, Parmesan cheese, cilantro, egg, salt, and pepper to the bowl, then mix well until combined.
- Place the mushroom caps into the baking dish and fill each cap with the stuffing mixture.
- Bake stuffed mushrooms for about 20-25 minutes until tender and golden brown on top.
- Sprinkle with fresh grated Parmesan cheese and serve warm.
Notes
Chill the filling for better consistency and experiment with herbs for added flavor.
