Ingredients
Scale
Ingredients for 24 Stuffed Mushrooms
For the Mushrooms:
- 24 medium-sized button or cremini mushrooms
- 2 tablespoons olive oil
For the Filling:
- 4 oz cream cheese, softened
- 1/4 cup grated Parmesan cheese
- 2 tablespoons breadcrumbs
- 2 cloves garlic, minced
- 1/4 cup finely chopped mushroom stems (reserved from caps)
- 1/4 cup finely chopped onion
- 1 tablespoon fresh parsley, chopped (plus more for garnish)
- 1/2 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Prepare the Mushrooms:
- Preheat your oven to 375°F (190°C).
- Gently clean the mushroom caps with a damp paper towel. Remove the stems and finely chop them for the filling.
- Cook the Filling:
- Heat olive oil in a skillet over medium heat. Add the chopped mushroom stems, onion, and garlic. Sauté for 5-7 minutes, or until the mixture is softened and fragrant. Remove from heat and let cool slightly.
- Mix the Filling:
- In a mixing bowl, combine the cream cheese, Parmesan cheese, breadcrumbs, parsley, thyme, salt, and pepper. Add the cooled mushroom mixture and stir until well combined.
- Stuff the Mushrooms:
- Use a spoon or piping bag to fill each mushroom cap with the prepared filling. Place the stuffed mushrooms on a baking sheet lined with parchment paper.
- Bake:
- Bake the stuffed mushrooms for 15-20 minutes, or until the filling is golden and bubbly.
- Serve:
- Garnish with additional parsley and serve warm. These stuffed mushrooms are best enjoyed fresh out of the oven.
