Ingredients
- Large Mushroom Caps, 12
- Cream Cheese, 4 ounces, softened
- Garlic, 2 cloves, minced
- Parmesan Cheese, 1/4 cup, grated
- Mozzarella Cheese, 1/4 cup, shredded
- Italian Bread Crumbs, 1/4 cup
- Fresh Parsley, 2 tablespoons, chopped
- Olive Oil, 2 tablespoons
Instructions
- Step 1: Preheat your oven to 375°F (190°C). Clean the mushroom caps and remove the stems (save stems for another use if desired).
- Step 2: In a medium bowl, combine the softened cream cheese, minced garlic, grated Parmesan cheese, shredded Mozzarella cheese, Italian bread crumbs, and chopped fresh parsley. Mix until well combined.
- Step 3: Drizzle the inside of each mushroom cap with a little olive oil.
- Step 4: Stuff each mushroom cap generously with the cream cheese mixture.
- Step 5: Place the stuffed mushrooms on a baking sheet lined with parchment paper.
- Step 6: Bake for 20-25 minutes, or until the mushrooms are tender and the filling is golden brown and bubbly. Serve immediately.
Notes
- Store leftover stuffed mushrooms in an airtight container in the refrigerator for up to 3 days.
- Reheat stuffed mushrooms in a 350°F oven for 10-15 minutes, or until warmed through, to maintain their texture.
- Garnish with a sprinkle of extra fresh parsley and a drizzle of balsamic glaze for an elegant presentation.
- For a richer flavor, try adding a pinch of red pepper flakes to the cream cheese mixture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American