Description
These Garlic Parmesan Stuffed Mushrooms are a delightful appetizer featuring large mushroom caps filled with a creamy mixture of cream cheese, Parmesan, garlic, and herbs, then baked to golden perfection. Perfect for parties or a savory snack, these bite-sized treats are packed with flavor and easy to prepare.
Ingredients
Scale
Mushrooms
- 12 large mushrooms
Stuffing
- 1 cup cream cheese
- 1/2 cup grated Parmesan cheese
- 3 cloves garlic, minced
- 1/4 cup breadcrumbs
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) to ensure it’s at the right temperature for baking the mushrooms evenly.
- Prepare the Mushrooms: Clean the mushrooms carefully with a damp cloth or paper towel to remove any dirt, then gently remove the stems and set aside.
- Make the Filling: In a mixing bowl, combine cream cheese, grated Parmesan cheese, minced garlic, breadcrumbs, chopped fresh parsley, salt, and black pepper, stirring until well mixed and creamy.
- Stuff the Mushrooms: Spoon the cheese mixture generously into each mushroom cap, ensuring they are well filled but not overflowing.
- Arrange on Baking Sheet: Place the stuffed mushrooms on a baking sheet in a single layer to allow even cooking and browning.
- Bake: Bake the mushrooms in the preheated oven for about 20 minutes, or until the tops are golden brown and the mushrooms are tender.
- Serve: Remove from the oven and serve warm as a flavorful appetizer or snack.
Notes
- You can substitute Parmesan cheese with Pecorino Romano for a sharper flavor.
- For a gluten-free version, use gluten-free breadcrumbs or crushed nuts.
- To make this recipe vegetarian, ensure the Parmesan cheese is vegetarian-friendly or substitute with a suitable cheese.
- Adding a pinch of red pepper flakes can provide a spicy kick.
- Stuffed mushrooms can be prepared ahead of time and baked just before serving.
