Description
Savory mushroom caps filled with a creamy herb and cheese mixture, perfect as an appetizer or side dish.
Ingredients
Scale
For the Crust:
- 20 large white mushrooms
- 2 tablespoons olive oil
- 1/2 cup finely chopped onion
- 2 cloves garlic, minced
- 4 ounces cream cheese, softened
- 1/2 cup grated Parmesan cheese
- 1/4 cup breadcrumbs
- 2 tablespoons fresh parsley, chopped
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
Instructions
1. Prepare the Crust:
- Preheat oven to 375°F (190°C). Clean mushrooms and remove stems, setting caps aside. Finely chop the stems.
- Heat olive oil in a skillet over medium heat. Add onion and garlic, sauté until softened, about 3 minutes. Add chopped mushroom stems and cook until tender, about 5 minutes. Remove from heat and let cool slightly.
- In a bowl, combine cream cheese, Parmesan, breadcrumbs, parsley, oregano, salt, and pepper. Mix in the cooked mushroom stem mixture until well combined.
- Spoon the filling into each mushroom cap, mounding slightly. Arrange on a baking sheet.
- Bake for 20-25 minutes until mushrooms are tender and filling is golden brown. Serve warm.
Notes
You can customize the seasonings to taste.