Description
Delicious stuffed mushrooms filled with a creamy garlic and herb cheese mixture, topped with crispy breadcrumbs.
Ingredients
Scale
- 1 lb (450 g) whole cremini or button mushrooms, cleaned and stems removed
- 8 oz (225 g) full-fat cream cheese, softened to room temperature
- 2 cloves garlic, minced (about 2 tsp)
- 2 tbsp fresh parsley, finely chopped
- 1 tbsp fresh thyme leaves, chopped (or 1 tsp dried thyme)
- 1/4 cup (25 g) grated Parmesan cheese
- 1/2 cup (50 g) panko breadcrumbs
- 2 tbsp extra-virgin olive oil
- Salt and freshly ground black pepper, to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Clean the mushrooms and remove the stems. Pat the caps dry; hollow out a little extra if needed.
- In a bowl, mix cream cheese, minced garlic, chopped herbs, salt, and pepper until smooth.
- Stuff each mushroom cap with the cheese mixture, pressing gently to fill.
- In another bowl, combine panko and Parmesan cheese; sprinkle over the stuffed mushrooms.
- Drizzle olive oil over mushrooms.
- Place mushrooms on a baking tray and bake for 20–25 minutes until tender and golden.
- Serve warm as an appetizer.
Notes
Avoid overmixing the filling to keep texture creamy. These mushrooms can be prepared ahead and refrigerated before baking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 2-3 mushrooms
- Calories: 240
- Sugar: 2g
- Sodium: 300mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1.5g
- Protein: 7g
- Cholesterol: 40mg