Description
Delicious and savory stuffed mushrooms filled with a creamy blend of cream cheese, Parmesan, sautéed shallots, garlic, and fresh herbs. These baked appetizers are perfect for parties or a cozy snack, offering a rich, golden-brown crust and tender mushroom bases.
Ingredients
Scale
Mushrooms
- 16 oz medium-sized baby bella or portobello mushrooms
- 2 tbsp olive oil (divided)
Stuffing
- 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
- 1/4 cup breadcrumbs (included in stuffing step but not explicitly listed, estimated for binding)
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 the caps aside.
- Toss mushroom caps: Coat the mushroom caps with 1 tablespoon of olive oil to enhance flavor and prevent drying during baking.
- Sauté aromatics: In a skillet, heat the remaining olive oil and sauté the diced shallots and chopped mushroom stems for 3-4 minutes until softened. Add minced garlic and cook 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 (approx. 1/4 cup), grated Parmesan cheese, and chopped fresh cilantro if using. Season the mixture with salt and black pepper and mix well.
- Stuff mushrooms: Spoon the stuffing mixture evenly into each mushroom cap, filling them generously.
- Bake mushrooms: Arrange the stuffed mushrooms in the prepared baking dish and bake in the preheated oven for 20-25 minutes, or until the tops are golden brown and the mushrooms are tender.
- Serve: Remove the stuffed mushrooms from the oven and serve warm as a tasty appetizer or side dish.
Notes
- Use fresh mushrooms for best flavor and texture.
- Breadcrumbs help bind the stuffing, add about 1/4 cup even if not listed in the original recipe.
- Fresh herbs like cilantro can be substituted with parsley, thyme, or basil based on preference.
- For a vegetarian option, ensure that Parmesan used is vegetarian-friendly (made without animal rennet).
- Do not overstuff mushrooms to allow even cooking.
