Description
Savory bite-sized mushrooms stuffed with a flavorful mixture of breadcrumbs, cheese, herbs, and garlic, baked until golden.
Ingredients
Scale
- 20 large white mushrooms, stems removed and chopped
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1/2 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 4 oz cream cheese, softened
- 2 tbsp fresh parsley, chopped
- 1/2 tsp dried oregano
- Salt, to taste
- Black pepper, to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Place mushroom caps on a baking sheet and set aside.
- Heat olive oil in a skillet over medium heat. Add chopped mushroom stems and cook for 3–4 minutes.
- Stir in garlic and cook for 1 minute.
- Remove from heat and mix in breadcrumbs, Parmesan, cream cheese, parsley, oregano, salt, and pepper until well combined.
- Spoon the mixture into each mushroom cap, packing gently.
- Bake for 18–20 minutes or until the tops are golden brown.
- Serve warm.
Notes
- Add a pinch of red pepper flakes for heat.
- Use panko breadcrumbs for extra crunch.
- Baby portobello mushrooms also work well.
Nutrition
- Serving Size: 2 stuffed mushrooms
- Calories: 90
- Sugar: 2g
- Sodium: 180mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg