Description
These Stuffed Mushrooms with Cheese and Herbs are a savory, bite-sized appetizer filled with a creamy blend of cheeses, fresh herbs, and garlic. Perfect for entertaining or as a delicious side dish.
Ingredients
Scale
- 20 medium white or cremini mushrooms, stems removed and finely chopped
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1/4 cup finely chopped onion
- 4 oz (115g) cream cheese, softened
- 1/4 cup grated Parmesan cheese
- 1/4 cup shredded mozzarella cheese
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh thyme or 1/2 teaspoon dried thyme
- Salt and black pepper to taste
- Optional: breadcrumbs for topping
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Clean the mushrooms with a damp cloth and remove stems. Finely chop the stems and set aside.
- Heat olive oil in a skillet over medium heat. Add onion and cook for 2–3 minutes until softened.
- Add garlic and chopped mushroom stems. Cook for 5–6 minutes until moisture evaporates. Season with salt and pepper. Let cool slightly.
- In a bowl, mix cream cheese, Parmesan, mozzarella, parsley, thyme, and the cooked mushroom mixture until well combined.
- Stuff each mushroom cap with the cheese filling and place on the prepared baking sheet.
- Optional: Sprinkle breadcrumbs on top for added crunch.
- Bake for 20–25 minutes, until mushrooms are tender and tops are golden.
- Serve warm, garnished with extra herbs if desired.
Notes
- Use a mix of cheeses like goat cheese or ricotta for variation.
- Can be prepared ahead and baked just before serving.
- Try adding cooked sausage or bacon to the filling for a meatier version.
Nutrition
- Serving Size: 2 stuffed mushrooms
- Calories: 90
- Sugar: 1g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 15mg