Enchanted Forest Mushroom Nibbles (Printable Version)

Mushroom caps filled with savory herbs, garlic, and cheese, baked until tender and golden.

# Components:

→ Mushrooms

01 - 16 large cremini or white button mushrooms, stems removed and reserved

→ Filling

02 - 2 tablespoons olive oil
03 - 2 cloves garlic, finely minced
04 - Reserved mushroom stems, finely chopped
05 - 1 small shallot, finely chopped
06 - 2 tablespoons fresh parsley, chopped
07 - 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
08 - 1/3 cup breadcrumbs (use gluten-free if needed)
09 - 1/3 cup grated Parmesan cheese or vegetarian hard cheese
10 - 2 ounces cream cheese, softened
11 - Salt and pepper, to taste

→ Garnish

12 - 1 tablespoon chives or parsley, finely chopped

# Method Steps:

01 - Heat the oven to 400°F and line a baking sheet with parchment paper.
02 - Wipe mushrooms clean with a damp cloth. Remove stems carefully and set caps aside.
03 - Warm olive oil in a skillet over medium heat. Add garlic, shallot, and chopped mushroom stems; sauté until softened, about 3 to 4 minutes.
04 - Add parsley, thyme, and breadcrumbs to the skillet. Cook for 1 to 2 minutes until fragrant, then remove from heat.
05 - Transfer mixture to a bowl. Stir in Parmesan and cream cheese until well combined. Season with salt and pepper to taste.
06 - Fill each mushroom cap generously with the mixture and arrange them on the prepared baking sheet.
07 - Bake for 18 to 20 minutes until mushrooms are tender and the tops are golden brown.
08 - Sprinkle finely chopped chives or parsley over the mushrooms. Serve warm.

# Expert Advice:

01 -
  • Delicious vegetarian appetizer
  • Easy to prepare and serve
02 -
  • Contains dairy and gluten; substitutes necessary for allergies
  • Using fresh herbs enhances flavor significantly
03 -
  • Reserve mushroom stems for stuffing to maximize flavor
  • Use gluten-free breadcrumbs to accommodate dietary needs
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