Ingredients
- Large White Mushrooms: 1 pound
- Cream Cheese: 4 ounces, softened
- Shredded Cheddar Cheese: 1/2 cup
- Garlic: 2 cloves, minced
- Bread Crumbs: 1/4 cup
- Olive Oil: 2 tablespoons
- Fresh Parsley: 2 tablespoons, chopped
- Salt and Pepper: to taste
Instructions
- Step 1: Preheat oven to 375°F (190°C). Gently wash and dry the mushrooms. Remove the stems and finely chop them.
- Step 2: In a medium bowl, combine the softened cream cheese, cheddar cheese, minced garlic, chopped mushroom stems, bread crumbs, parsley, salt, and pepper. Mix well until all ingredients are thoroughly combined.
- Step 3: Lightly grease a baking sheet with olive oil. Stuff each mushroom cap generously with the cheese mixture.
- Step 4: Arrange the stuffed mushrooms on the prepared baking sheet. Drizzle the remaining olive oil over the mushrooms.
- Step 5: Bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the cheese is melted and lightly golden brown.
- Step 6: Garnish with extra fresh parsley if desired, and serve warm.
Notes
- Store leftover stuffed mushrooms in an airtight container in the refrigerator for up to 3 days.
- Reheat stuffed mushrooms in a 350°F (175°C) oven or air fryer until warmed through, to prevent them from becoming soggy.
- Serve these cheesy stuffed mushrooms as an appetizer, side dish, or a tasty addition to a buffet spread.
- For extra flavor, sauté the chopped mushroom stems with the garlic before adding them to the cheese mixture, bringing out their earthy notes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American