Ingredients
- Large Mushroom Caps: 12-15
- Cream Cheese: 4 ounces, softened
- Mozzarella Cheese: 1/2 cup, shredded
- Parmesan Cheese: 1/4 cup, grated
- Garlic: 2 cloves, minced
- Italian Breadcrumbs: 1/4 cup
- Fresh Parsley: 2 tablespoons, chopped
- Olive Oil: 2 tablespoons
Instructions
- Step 1: Preheat oven to 375°F (190°C). Clean mushroom caps and remove stems. Reserve stems for another use or discard.
- Step 2: In a medium bowl, combine softened cream cheese, mozzarella cheese, Parmesan cheese, minced garlic, breadcrumbs, and chopped parsley. Mix well until thoroughly combined.
- Step 3: Lightly brush the inside of each mushroom cap with olive oil.
- Step 4: Stuff each mushroom cap generously with the cheese mixture, mounding it slightly.
- 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 cheese is melted and lightly golden brown. 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 in a preheated oven at 350°F (175°C) for 10-15 minutes, or until warmed through, to maintain the cheesy texture.
- Serve these delightful stuffed mushrooms as an appetizer or a flavorful side dish to your favorite steak.
- For extra flavor, lightly sauté the minced garlic in a bit of olive oil before adding it to the cheese mixture to mellow its sharpness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American