Description
These Stuffed Mushrooms with Herbs and Cheese are a savory and satisfying appetizer that’s perfect for any occasion. Filled with a creamy, cheesy mixture and baked to perfection, they are sure to impress your guests!
Ingredients
Scale
Mushrooms:
- 16 large white or cremini mushrooms (stems removed)
Filling:
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- ½ cup cream cheese, softened
- ¼ cup grated Parmesan cheese
- ¼ cup shredded mozzarella cheese
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh thyme
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons breadcrumbs (optional for topping)
Instructions
- Preheat the oven to 375°F and lightly grease a baking sheet.
- Clean the mushrooms and remove the stems, finely chop the stems. Sauté chopped mushroom stems and garlic in olive oil until tender. Combine with cream cheese, Parmesan, mozzarella, parsley, thyme, salt, and pepper.
- Spoon the filling into each mushroom cap and place on the baking sheet. Top with breadcrumbs if desired.
- Bake for 18-20 minutes until mushrooms are tender and tops are golden. Serve warm.
Notes
- These can be made ahead and refrigerated before baking.
- Try adding chopped spinach or sun-dried tomatoes for variation.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 to 3 mushrooms
- Calories: 110
- Sugar: 1g
- Sodium: 210mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 20mg
