Garlic Parmesan-stuffed Mushrooms
featured in Healthier Holiday Sides
Ingredients
for 15 servings
- 15 mushrooms
-
1 tablespoon canola oil -
2 tablespoons garlic, chopped -
½ tablespoon kosher salt -
½ tablespoon black pepper, freshly ground -
8 oz cream cheese, softened (225 g) -
¼ cup italian breadcrumbs (30 g) -
½ cup shredded parmesan cheese, divided (50 g) -
2 tablespoons fresh parsley, chopped -
1 teaspoon kosher salt -
1 teaspoon black pepper, freshly ground - fresh parsley, chopped, to garnish
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Preparation
- Preheat oven to 350° F (180°C).
- Cut the stems off of each of the mushrooms and finely chop them, setting the mushroom caps aside for later.
- Heat the oil in a pan over high heat. Cook the chopped stems with the garlic, salt, and pepper for about six to eight minutes, constantly stirring. Be careful not to burn the garlic. Remove from heat.
- In a medium bowl, combine cooked stems, cream cheese, breadcrumbs, half of the parmesan, parsley, salt, and pepper, mixing until evenly combined. The mixture should be extremely thick.
- Space out the mushroom caps evenly on a baking sheet, upside down. Spoon a generous amount of the cream cheese mixture on top of each mushroom.
- Top each mushroom with a sprinkle of parmesan cheese. Bake for 20 minutes.
- Garnish with a sprinkle of parsley, then serve!
- Enjoy!
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Tips
1 of
7
-
Lindsay Vannaman
Bake the mushrooms stem side down for about 10 minutes on a paper towel, then stuff, then bake for another 10 and finish with broiling. This helps the water release from the mushrooms and they aren’t so watery when you bite into them
5 months ago Helpful (26) -
Jessica Mccoy
You can also make these with Mozzarella cheese instead of Parmesan. I was out of Parmesan and used what was in my fridge. They were AMAZING! I could literally make just these for dinner and be happy.
6 months ago Helpful (8) -
natalierolon
I love it! Highly recommended 💖
4 months ago Helpful (7) -
Noor Al-sayegh
I put pesto in the filing and on the top l put bread crumbs 😋😋☺️
4 months ago Helpful (6)
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