Description
Savory stuffed mushrooms filled with cream cheese, garlic, and Parmesan, perfect for Thanksgiving gatherings.
Ingredients
Scale
- 1 pound large mushrooms
- 1 cup cream cheese, softened
- 1/2 cup grated Parmesan cheese
- 1/4 cup breadcrumbs
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- Salt and pepper to taste
- Olive oil
Instructions
- Preheat your oven to 375°F (190°C).
- Clean the mushrooms and carefully remove the stems—set the caps aside.
- In a mixing bowl, combine cream cheese, Parmesan cheese, breadcrumbs, minced garlic, parsley, salt, and pepper. Mix until well combined.
- Generously stuff each mushroom cap with the cheese mixture, packing it in lightly.
- Arrange the stuffed mushrooms on a baking sheet, then drizzle lightly with olive oil.
- Bake for 20-25 minutes, until the mushrooms are tender and the tops are golden brown.
- Serve warm and enjoy the incredible flavors!
Notes
For best results, ensure cream cheese is at room temperature and try adding a sprinkle of chili flakes for heat.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American/Mexican Fusion
Nutrition
- Serving Size: 4 pieces
- Calories: 220
- Sugar: 1g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 30mg