Description
Delicious and creamy stuffed mushrooms filled with a savory mixture of sautéed mushroom stems, shallots, garlic, cream cheese, Parmesan, and fresh herbs, baked to golden perfection. Perfect as an appetizer or party snack, these stuffed mushrooms combine rich flavors in every bite.
Ingredients
Scale
Mushrooms
- 16 oz medium-sized baby bella or portobello mushrooms
Stuffing
- 2 tbsp olive oil, divided
- 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 by wiping them gently with a damp cloth or paper towel. Carefully remove the stems from each mushroom and set the caps aside.
- Coat Mushroom Caps: Toss the mushroom caps with 1 tablespoon of olive oil to evenly coat them for roasting.
- Sauté Aromatics: In a skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the diced shallots and chopped mushroom stems; sauté for 3-4 minutes until softened. Add the minced garlic and cook for an additional minute until fragrant.
- Prepare Stuffing: Transfer the sautéed mixture to a mixing bowl. Add cream cheese, egg, grated Parmesan cheese, chopped fresh cilantro (if using), and season with salt and black pepper. Mix thoroughly until well combined.
- Stuff Mushrooms: Spoon the filling mixture into each mushroom cap, pressing gently to fill them evenly. Arrange the stuffed mushrooms in the prepared baking dish.
- Bake: Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the mushrooms are tender and the tops are golden brown and slightly crisp.
- Serve: Remove from the oven and allow to cool slightly. Serve the stuffed mushrooms warm as an appetizer or side dish.
Notes
- You can substitute fresh parsley or basil for cilantro if preferred.
- For a gluten-free version, omit breadcrumbs or use gluten-free breadcrumbs in the stuffing.
- Ensure mushrooms are wiped clean and not soaked in water to prevent sogginess.
- Use a small spoon or piping bag to stuff mushrooms evenly and neatly.
- These can be prepared ahead, stuffed, and refrigerated for up to 24 hours before baking.
