Description
Deliciously savory stuffed mushrooms baked to golden perfection, featuring a creamy blend of cream cheese, Parmesan, sautéed shallots, garlic, and fresh herbs. Perfect as an appetizer or a tasty snack for gatherings.
Ingredients
Scale
Mushrooms
- 16 oz medium-sized baby bella or portobello mushrooms
Stuffing
- 2 tbsp olive oil
- 4 oz cream cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
- 1 shallot, diced
- 3 garlic cloves, minced
- Fresh herbs (cilantro, optional)
- Salt and black pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and lightly grease a baking dish with olive oil to prevent sticking.
- Prepare Mushrooms: Clean the mushrooms thoroughly and carefully remove the stems, setting them aside for the stuffing.
- Toss Mushroom Caps: Place the mushroom caps in a bowl and toss them with 1 tablespoon of olive oil to coat evenly.
- Sauté Vegetables: In a skillet, heat the remaining tablespoon of olive oil and sauté the diced shallots and chopped mushroom stems for 3-4 minutes until softened. Then, add minced garlic and sauté for an additional minute until fragrant.
- Make Stuffing: In a mixing bowl, combine the sautéed shallots, mushroom stems, and garlic with cream cheese, egg, breadcrumbs, grated Parmesan cheese, and chopped cilantro if using. Season the mixture with salt and black pepper, and mix well until fully incorporated.
- Stuff Mushrooms: Spoon the prepared stuffing mixture into each mushroom cap, filling them generously and evenly, then arrange the stuffed mushrooms in the greased baking dish.
- Bake: Bake the stuffed mushrooms in the preheated oven for 20-25 minutes until the tops are golden brown and the mushrooms are tender.
- Serve: Remove from the oven and serve warm as a flavorful appetizer or side dish.
Notes
- You can substitute cilantro with parsley or basil for a different herbal note.
- Breadcrumbs can be added to the stuffing to help bind the mixture; if allergic or gluten sensitive, use gluten-free breadcrumbs.
- Ensure mushrooms are cleaned but not soaked to avoid excess moisture in the stuffing.
- For a vegetarian version, omit the egg or use an egg substitute.
- Serve immediately for the best texture and flavor.
