Stuffed Mushrooms

an easy appetizer or side dish

Course Appetizer, Side Dish

Cuisine American

Keyword mushroom

Prep Time 10

Cook Time 20

Total Time 30

Servings mushrooms

Calories 40kcal

Author Emma Chapman

Ingredients

16 ounces baby portobello mushrooms
1 tablespoon butter
1 tablespoon olive oil
1 shallot
3 cloves garlic
4 ounces cream cheese
¼ cup Italian bread crumbs
¼ cup Parmesan
2 tablespoons parsley

Instructions

Remove the inside stems from the mushrooms caps, and reserve half of them. Rinse everything well, removing any dirt and pat dry.
Chop up the reserved mushroom stems and shallot. Mince the garlic.
In a small pan, heat the butter and olive oil over medium heat and cook the steams, shallot and garlic just until soft (2-3 minutes).
In a bowl, add the softened cream cheese, the cooked shallot mixture, and the bread crumbs. Stir until combined. Fill the empty mushroom caps with this mixture. Then dip the tops in Parmesan.
Bake at 400°F (205°C) for 20 minutes.
Top with chopped parsley just before serving.

Notes

If you want to make these dairy free, swap the cream cheese for a vegan cream cheese and omit the Parmesan.

I like to serve these on a different plate or serving dish than what they were baked in because they will release moisture during baking and if they sit in their juices too long (like if you serve them as an appetizer and someone doesn’t get one for 20 minutes, etc.), then they can become a little soggy.

I usually top these with parsley, but other herbs work great as well. I think these feel a little more festive, like for Thanksgiving or Christmas if you add a little fresh rosemary or thyme in place of the parsley.

Nutrition