Ingredients
12 large button mushrooms, stems removed
2 tablespoons olive oil
3 cloves garlic, minced
1/4 cup Parmesan cheese, grated
1/4 cup cream cheese, softened
2 tablespoons fresh parsley, chopped
Salt and pepper to taste
1/4 cup breadcrumbs
1 tablespoon butter, melted
Execution
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
Clean the mushrooms and remove the stems, setting them aside for the stuffing.
Heat olive oil in a pan over medium heat. Sauté the garlic for about 2 minutes until fragrant.
Chop the mushroom stems finely and add them to the pan, cooking for another 3 minutes.
In a bowl, combine the sautéed garlic and mushroom stems with Parmesan, cream cheese, parsley, salt, and pepper. Mix well.
Fill each mushroom cap with the cheese mixture, pressing down gently.
In a separate bowl, combine breadcrumbs and melted butter, then sprinkle over the stuffed mushrooms.
Bake for 18-20 minutes until the mushrooms are tender and the topping is golden brown.
Remove from the oven and let cool slightly before serving.
Additional tips
- Add finely chopped spinach or sun-dried tomatoes to the stuffing for extra flavor.
- Use different cheeses like mozzarella or Gouda for a unique twist.
- Serve with a dipping sauce like balsamic glaze or garlic aioli.
