Stuffed Mushrooms
Learn how to make easy, delicious stuffed mushrooms with a creamy, cheesy filling. Perfect for parties, holiday gatherings, or anytime you need a crowd-pleasing appetizer!
Servings 24
Ingredients
- 24 large mushrooms stems removed
- 4 oz cream cheese softened
- 1/4 cup breadcrumbs
- 1/4 cup grated Parmesan
- 2 garlic cloves minced
- 2 Tbsp olive oil
- 2 Tbsp parsley chopped
- to taste salt and pepper
Instructions
- Preheat your oven to 375°F. Clean the mushrooms by gently wiping them with a damp cloth, then remove the stems. Chop the stems finely and set them aside.
- In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and the chopped mushroom stems. Sauté for about 3-4 minutes, until the stems are softened and the garlic is fragrant. Remove from heat and let cool slightly.
- In a medium bowl, mix together the sautéed mushroom stems and garlic, 4 oz softened cream cheese, ¼ cup breadcrumbs, ¼ cup Parmesan cheese, and 2 tablespoons parsley. Season the mixture with salt and pepper to taste.
- Using a spoon, generously stuff each mushroom cap with the cream cheese mixture. Press the filling down slightly to pack it in.
- Place the stuffed mushrooms on a baking sheet and bake in the preheated oven for 20-25 minutes, or until the tops are golden and the mushrooms are tender.
- Remove the mushrooms from the oven and let them cool slightly before serving.