Ingredients
- Large Mushroom Caps (about 12)
- Cream Cheese, softened (4 ounces)
- Shredded Cheddar Cheese (1/2 cup)
- Garlic, minced (2 cloves)
- Breadcrumbs (1/4 cup)
- Olive Oil (2 tablespoons)
- Fresh Parsley, chopped (2 tablespoons)
- Salt and Pepper (to taste)
Instructions
- Step 1: Preheat oven to 375°F (190°C). Clean mushroom caps with a damp cloth and remove stems. Finely chop the mushroom stems.
- Step 2: In a bowl, combine softened cream cheese, cheddar cheese, minced garlic, chopped mushroom stems, breadcrumbs, parsley, salt, and pepper. Mix well until fully combined.
- Step 3: Drizzle the inside of each mushroom cap with a little olive oil.
- Step 4: Spoon the cheese mixture into each mushroom cap, filling them generously.
- Step 5: Arrange the stuffed mushrooms on a baking sheet.
- Step 6: Bake for 20-25 minutes, or until the mushrooms are tender and the filling is golden brown and bubbly. Let cool slightly before serving.
Notes
- Store leftover stuffed mushrooms in an airtight container in the refrigerator for up to 3 days.
- To reheat, bake the stuffed mushrooms at 350°F (175°C) until warmed through, or microwave in short bursts.
- Serve these cheesy mushrooms as an appetizer, side dish, or even a satisfying vegetarian snack.
- For extra flavor, lightly sauté the chopped mushroom stems with the garlic before adding them to the cheese mixture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American