Description
These cheesy stuffed mushrooms are a delicious appetizer made with large white mushrooms filled with a creamy blend of cream cheese, mozzarella, Parmesan, and fresh herbs. Baked until golden, they are perfect for impressing guests at any gathering!
Ingredients
Scale
- 20 large white mushrooms
- 1 cup cream cheese, softened
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 1/4 teaspoon red pepper flakes (optional, for a kick)
- 1/2 cup breadcrumbs (preferably Italian seasoned)
- 2 tablespoons olive oil
- Cooking spray (for greasing the baking dish)
Instructions
- Preheat your oven to 375°F (190°C).
- Gently wipe the mushrooms with a damp paper towel to remove dirt. Remove the stems by twisting them out and finely chop the stems.
- In a medium mixing bowl, combine cream cheese, mozzarella, and Parmesan until creamy.
- Add garlic, parsley, black pepper, salt, and red pepper flakes to the cheese mixture and stir until evenly distributed.
- Fold in the chopped mushroom stems and then add breadcrumbs, mixing until well incorporated.
- Place mushroom caps on a baking sheet lined with parchment paper or greased with cooking spray.
- Fill each mushroom cap with the stuffing mixture using a small spoon or piping bag.
- Drizzle olive oil over the tops of the stuffed mushrooms.
- Bake for 20-25 minutes until mushrooms are tender and tops are golden brown.
- Let cool for a few minutes before serving. Optionally, sprinkle with fresh parsley before serving.
Notes
- For a spicier kick, include the red pepper flakes in the stuffing.
- These stuffed mushrooms can be served warm as an appetizer or as a side dish.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes