Description
Irresistible stuffed mushrooms filled with creamy goodness, perfect for any gathering.
Ingredients
Scale
- 16 oz medium-sized baby bella or portobello mushrooms
- 2 tbsp olive oil
- 1 shallot, finely diced
- 3 cloves garlic, minced
- 1 tbsp minced fresh cilantro
- 4 oz cream cheese
- 1 large egg
- 1/4 cup bread crumbs
- 1/2 cup fresh grated Parmesan cheese
- Salt and black pepper, to taste
- 2–4 tbsp fresh grated Parmesan cheese, for topping
Instructions
- Preheat the oven to 375°F (190°C).
- Prepare the mushrooms by cleaning the caps and gently removing the stems. Set aside the caps and finely chop the stems.
- Sauté the shallot and garlic in olive oil until fragrant. Add the chopped mushroom stems and cilantro, cooking until the moisture evaporates.
- Combine the sautéed mixture with cream cheese, breadcrumbs, egg, and Parmesan. Season with salt and pepper.
- Stuff the mushroom caps generously with the mixture and sprinkle additional Parmesan on top.
- Bake for 20-25 minutes until golden and bubbly.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for about 10 minutes.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 70mg
Keywords: stuffed mushrooms, appetizer, party food, vegetarian, easy recipe