Description
Discover how to make delicious stuffed mushrooms with this easy recipe. Learn the secrets to creating a savory appetizer that will impress your guests.
Ingredients
- Cooking spray
- 680 g (1 1/2 lb) baby mushrooms, rinsed
- 30 ml (2 tbsp) vegetable oil
- 2 cloves garlic, finely chopped
- 60 g (1/4 c) bread crumbs
- Salt
- Freshly ground black pepper
- 60 g (1/4 c) finely grated Parmesan, plus more for topping
- 113 g (4 oz) cream cheese, softened
- 30 ml (2 tbsp) chopped fresh parsley, plus more for serving
- 15 ml (1 tbsp) chopped fresh thyme
Instructions
- Heat the oven to 400°F. Lightly coat a baking tray with cooking spray. Detach the stems from the mushrooms and chop them finely. Place the mushroom caps on the greased tray.
- In a medium pan over medium heat, warm up the vegetable oil. Add the chopped mushroom stems and cook while stirring often until most of the liquid evaporates, about 5 minutes. Stir in the garlic and cook until it becomes aromatic, around 1 more minute. Mix in the bread crumbs and continue to stir until they are lightly browned, about 3 minutes; add salt and pepper to taste. Allow the mixture to cool slightly.
- Move the bread crumb mixture into a large mixing bowl. Combine with Parmesan, cream cheese, parsley, and thyme; season with salt and pepper, and mix thoroughly. Fill the mushroom caps with this mixture and sprinkle additional Parmesan on top.
- Cook the stuffed mushrooms in the oven until they are tender and the tops are golden brown, about 20 minutes.
- Place the stuffed mushrooms on a serving dish. Garnish with extra parsley.