Cheese Stuffed Mushrooms
Warm, oven baked mushroom caps filled with a creamy blend of cheeses and garlic, finished with fresh herbs for a rich and comforting bite that works perfectly as an appetizer or snack.
Ingredients
Scale
- 24 whole button mushrooms, stems removed
- 8 ounces cream cheese, softened
- 1 cup shredded mozzarella cheese
- 1/4 cup grated parmesan cheese
- 2 garlic cloves, minced
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh parsley, finely chopped
Instructions
- Preheat the oven to 375°F and lightly grease a baking dish with olive oil.
- In a mixing bowl, combine cream cheese, mozzarella, parmesan, garlic, salt, and black pepper until smooth and well blended.
- Arrange the mushroom caps in the prepared baking dish with the hollow side facing up.
- Spoon the cheese mixture evenly into each mushroom cap, filling generously without overflowing.
- Bake for 20 minutes until the mushrooms are tender and the tops are golden and bubbly.
- Remove from the oven and sprinkle with chopped fresh parsley.
- Let cool slightly, then serve warm.
Notes
- Wipe mushrooms clean instead of rinsing to avoid excess moisture.
- For extra color, add a light sprinkle of paprika before baking.
- Serve warm for the best texture and flavor.
Find it online: https://tastyze.com/cheese-stuffed-mushrooms/