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
Nutrition Info
Shop ingredients with-
Calories
91
-
Fat
6g
-
Carbs
4g
-
Fiber
0g
-
Sugar
1g
-
Protein
3g
Estimated values based on one serving size.
Advertisement
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!
Advertisement
Advertisement
Advertisement
Tips
-
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
2018-07-12T14:28:20Z Helpful (46) -
natalierolon
I love it! Highly recommended 💖
2018-07-25T01:26:34Z Helpful (14) -
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.
2018-06-15T00:48:38Z Helpful (12) -
Briana Pearson
Used portabello mushrooms and mozzarella cheese instead of Parmesan cause I was out. Delicious! The recipe does make quite a lot of filling so use big mushrooms or cut the recipe down a bit
2018-08-24T14:36:21Z Helpful (11)
Related recipes
Spinach Artichoke Pull-apart Bread-bowl
Chicken Parmesan Bread Bowl
Garlic Bread Meatball Sliders
Low-Carb Eggplant Lasagna
Meatball Lasagna Bombs Presented By Palmolive® Ultra
Meatless Meatball Sliders
Advertisement
Advertisement