Savory mushroom caps filled with a creamy herb and cheese mixture, perfect as an appetizer or side dish.
Author:Dorothy Miler
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.