Description
Delicious and savory stuffed mushrooms filled with a creamy mixture of sautéed shallots, garlic, mushroom stems, cream cheese, Parmesan, and fresh herbs, baked to golden perfection. Perfect as an appetizer or a tasty side dish.
Ingredients
Scale
Vegetables
- 16 oz medium-sized baby bella or portobello mushrooms
- 1 shallot, diced
- 3 garlic cloves, minced
- Fresh herbs (cilantro, optional)
Dairy
- 4 oz cream cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
Pantry
- 2 tbsp olive oil
- 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 without damaging the caps.
- Toss Caps: Toss the mushroom caps with 1 tablespoon of olive oil to coat them evenly and enhance flavor.
- Sauté Aromatics: Heat the remaining olive oil in a pan and sauté the diced shallots and chopped mushroom stems for 3-4 minutes until softened. Add the minced garlic and cook for an additional minute until fragrant.
- Make Filling: In a mixing bowl, combine the sautéed shallots, mushroom stems, garlic with cream cheese, egg, grated Parmesan cheese, and cilantro if using. Season the mixture with salt and black pepper to taste, mixing until well blended.
- Stuff Mushrooms: Spoon the prepared filling evenly into each mushroom cap, pressing down gently to fill them completely. Arrange the stuffed mushrooms in the prepared baking dish.
- Bake: Bake in the preheated oven for 20-25 minutes or until the tops are golden brown and the mushrooms are tender.
- Serve: Remove from the oven and serve the stuffed mushrooms warm as a delightful appetizer or side dish.
Notes
- You can substitute cream cheese with ricotta or goat cheese for a different texture and flavor.
- Breadcrumbs can be added to the filling for more structure if desired.
- Fresh herbs like parsley or thyme can replace cilantro according to your taste.
- For a vegetarian version, omit the egg or replace it with a vegan binder.
- Make sure to not overfill the mushroom caps to prevent spilling during baking.
