Ingredients
Scale
- 24 large fresh mushroom caps
- 1/4 cup olive oil
- 1/2 cup Italian seasoned bread crumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 2 cloves garlic, minced
- 4 oz cream cheese, softened
- Salt and pepper to taste
Instructions
- Step 1: Preheat oven to 375°F (190°C). Remove stems from mushroom caps and set aside. Lightly grease a baking sheet.
- Step 2: Finely chop the mushroom stems. Heat olive oil in a skillet over medium heat. Add the chopped mushroom stems and garlic; cook until softened, about 5 minutes.
- Step 3: In a medium bowl, combine the cooked mushroom mixture, bread crumbs, Parmesan cheese, parsley, cream cheese, salt, and pepper. Mix well until everything is evenly combined.
- Step 4: Stuff each mushroom cap with the bread crumb mixture, mounding slightly.
- Step 5: Arrange the stuffed mushrooms on the prepared baking sheet.
- Step 6: Bake for 20-25 minutes, or until the mushrooms are tender and the topping is golden brown. Let cool slightly before serving.
Notes
- Store any leftover stuffed mushrooms in an airtight container in the refrigerator for up to 3 days.
- Reheat leftover mushrooms in a 350°F oven for 10-15 minutes, or until heated through.
- Serve these delicious stuffed mushrooms as an appetizer or a flavorful side dish to your favorite Italian meal.
- For a richer flavor, try using a blend of Parmesan and Romano cheese in the stuffing mixture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American