Description
Delicious and cheesy garlic herb stuffed mushrooms that make for an impressive appetizer.
Ingredients
Scale
- 24 large cremini or button mushrooms
- 1 cup cream cheese, softened
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 4 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1/4 cup panko breadcrumbs (for topping)
Instructions
- Preheat your oven to 375°F (190°C).
- Gently clean the mushrooms with a damp cloth. Carefully remove the stems and set the caps aside. Finely chop the stems.
- In a large mixing bowl, combine the softened cream cheese, mozzarella cheese, Parmesan cheese, minced garlic, chopped mushroom stems, parsley, oregano, thyme, red pepper flakes, and season with salt and pepper. Mix until well combined.
- Generously fill each mushroom cap with the cheese mixture, pressing down slightly to ensure they are well-packed.
- In a small bowl, mix the panko breadcrumbs with olive oil until coated. Sprinkle the breadcrumbs evenly over the stuffed mushrooms.
- Place the stuffed mushrooms on a baking sheet lined with parchment paper. Bake in the preheated oven for about 20-25 minutes, or until the mushrooms are tender and the tops are golden brown.
- Remove from the oven and let them cool for a few minutes before serving. Enjoy these delicious stuffed mushrooms warm or at room temperature!
Notes
- For a spicier version, add more red pepper flakes.
- These stuffed mushrooms can be made a day ahead and baked just before serving.
- Experiment with different herbs for a unique flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 stuffed mushroom
- Calories: 90
- Sugar: 1g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg