Such a perfect dinner party appetizer! Everyone adores these!
Stuffed Mushrooms
Servings
4
servingsPrep time
30
minutesCooking time
40
minutesCalories
300
kcalIngredients
16-20 medium-sized mushrooms
1 tbsp olive oil or more as needed
5-6 garlic cloves, minced
1 8 oz package cream cheese, softened to room temperature
¼ cup Parmesan cheese, grated
¼ tsp ground black pepper
¼ tsp onion powder
Pinch of salt
Pinch of cayenne pepper
¼ cup seasoned breadcrumbs
2 tbsp Parmesan cheese, grated
2 tbsp freshly chopped parsley or chives for garnish
Directions
- Preheat oven to 350 degrees Fahrenheit. Remove stems from mushrooms and chop them (small dice.) Place mushroom caps on a greased baking sheet.
- (Optional step) Heat 1 tbsp. olive oil in a frying pan over medium-high heat. Place mushrooms into the preheated pan and cook undisturbed for 4-5 minutes. Then flip each mushroom and cook the other side for 4-5 minutes. This will help release mushroom liquid as well as brown mushrooms for a deeper flavor. This step is optional and your mushrooms will taste plenty good as needed.
- In a skillet over medium heat warm oil. Add chopped mushroom stems and cook for about 5 minutes, until they release water and are starting to brown. Season with a pinch of salt. Add garlic and cook for about 15 seconds until fragrant. Remove from heat and allow to cool slightly.
- Add cream cheese, ¼ cup Parmesan cheese, pepper, onion powder, and cayenne, and mix well. Taste and adjust seasoning to taste.
- Fill each mushroom cap with filling. Combine breadcrumbs with 2 tbsp. Parmesan cheese in a small bowl. Dip each filled mushroom cap into the breadcrumb mixture and then return back to the baking sheet.
- Bake in preheated oven for about 20 minutes until the mushrooms are hot and release their liquid. Sprinkle with fresh parsley and serve.
