Save A whimsical appetizer featuring roasted mushrooms stuffed with a savory blend of herbs, garlic, and cheese, perfect for entertaining or as a magical snack.
This recipe quickly became a favorite at our gatherings for its unique flavor and simple preparation.
Ingredients
- Mushrooms: 16 large cremini or white button mushrooms, stems removed and reserved
- Filling: 2 tablespoons olive oil, 2 cloves garlic finely minced, reserved mushroom stems finely chopped, 1 small shallot finely chopped, 2 tablespoons fresh parsley chopped, 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme), 1/3 cup breadcrumbs (use gluten-free if needed), 1/3 cup grated Parmesan cheese (or vegetarian hard cheese), 50 g (2 oz) cream cheese softened, salt and pepper to taste
- Garnish: 1 tablespoon chives or parsley finely chopped
Instructions
- Preheat:
- Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper.
- Prepare Mushrooms:
- Clean mushrooms with a damp cloth. Carefully remove stems and set caps aside.
- Sauté:
- Heat olive oil in a skillet over medium heat. Add garlic, shallot, and chopped mushroom stems. Sauté for 3 to 4 minutes until softened.
- Mix Filling:
- Stir in parsley, thyme, and breadcrumbs. Cook for 1 to 2 minutes until fragrant. Remove from heat.
- Combine:
- Transfer mixture to a bowl. Add Parmesan and cream cheese; mix until well combined. Season with salt and pepper.
- Fill Mushrooms:
- Fill each mushroom cap generously with the mixture. Arrange stuffed caps on the prepared baking sheet.
- Bake:
- Bake for 18 to 20 minutes, until mushrooms are tender and tops are golden.
- Garnish and Serve:
- Garnish with chives or parsley. Serve warm.
Save This dish has brought many smiles during family dinners, a perfect way to start any meal together.
Serving Suggestions
Pair these nibbles with a chilled Pinot Grigio or a light earthy red wine for a delightful experience.
Variations
For a vegan version, use dairy-free cream cheese and vegan Parmesan alternatives. Adding chili flakes adds a nice kick.
Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently to preserve texture.
Save Enjoy the magical taste of these mushroom nibbles, a perfect start to any festive occasion.
Common Questions
- → What type of mushrooms work best?
Large cremini or white button mushrooms hold the filling well and offer a mild, earthy flavor that balances the herbs and cheese.
- → Can this be made gluten-free?
Yes, simply substitute the breadcrumbs with gluten-free alternatives to keep the texture while avoiding gluten.
- → How do I prepare the mushroom filling?
Sauté finely chopped mushroom stems with garlic and shallots, then mix in herbs, breadcrumbs, and cheeses until combined before stuffing the caps.
- → What is the best way to bake the stuffed mushrooms?
Arrange filled caps on a parchment-lined baking sheet and bake at 200°C (400°F) for about 18–20 minutes until golden and tender.
- → Are there any tips for extra flavor?
Adding chili flakes or swapping Parmesan for goat cheese can enhance taste. Garnishing with fresh herbs adds brightness.