Description
Deliciously roasted mushrooms stuffed with a creamy garlic and herb cheese filling, topped with a crispy panko-parmesan crust.
Ingredients
Scale
- 12 large mushrooms
- 8 oz cream cheese (such as Boursin)
- 2 cloves garlic, minced
- 1 tablespoon fresh herbs (e.g., parsley, thyme), finely chopped
- 1/2 cup panko breadcrumbs
- 1/2 cup grated parmesan cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Clean the mushrooms and remove the stems.
- In a bowl, mix the cream cheese, minced garlic, and fresh herbs together until well combined.
- Stuff each mushroom cap with the cream cheese mixture.
- In another bowl, combine panko breadcrumbs, grated parmesan cheese, olive oil, salt, and pepper.
- Top each stuffed mushroom with the breadcrumb mixture.
- Arrange the mushrooms on a baking sheet.
- Bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the tops are golden brown.
- Serve warm as an appetizer.
Notes
For a lighter version, substitute half the cream cheese with ricotta or use reduced-fat cream cheese. Make it gluten-free with gluten-free breadcrumbs.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 2 mushrooms
- Calories: 235
- Sugar: 1g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 40mg