One of my better appetizer recipes. Great Appetizer.
Stuffed Mushrooms
Baby bella mushrooms are stuffed with garlicky, herby breadcrumbs and plenty of cheese. They make for an easy appetizer or a simple side dish. Stuff them ahead of time and bake them off when you’re ready.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8
Ingredients
- Cooking spray for pan
- 1 1/2 lb. baby mushrooms
- 2 tbsp. butter
- 2 cloves garlic minced
- 1/4 c. breadcrumbs
- Kosher salt
- Freshly ground black pepper
- 1/4 c. freshly grated Parmesan plus more for topping
- 4 oz. cream cheese softened
- 2 tbsp. freshly chopped parsley plus more for garnish
- 1 tbsp. freshly chopped thyme
Instructions
-
Preheat oven to 400°. Grease a baking sheet with cooking spray. Remove stems from mushrooms and roughly chop stems. Place mushroom caps on baking sheet.
-
In a medium skillet over medium heat, melt butter. Add chopped mushrooms stems and cook until most of the moisture is out, 5 minutes. Add garlic and cook until fragrant, 1 minute then add breadcrumbs and let toast slightly, 3 minutes. Season with salt and pepper. Remove from heat and let cool slightly.
-
In a large bowl mix together mushroom stem mixture, Parmesan, cream cheese, parsley, and thyme. Season with salt and pepper. Fill mushroom caps with filling and sprinkle with more Parmesan.
-
Bake until mushrooms are soft and the tops are golden, 20 minutes.
-
Garnish with parsley to serve.
