Parmesan Stuffed Mushrooms are a delightful and savory appetizer that combines the earthy flavor of mushrooms with a rich, cheesy filling. Theyβre perfect for parties, gatherings, or as a tasty side dish. Hereβs how to make them:
Ingredients:
- 24 whole fresh mushrooms
- 2 tablespoons olive oil
- 2 tablespoons minced garlic
- 1 cup panko breadcrumbs or regular breadcrumbs
- 1/2 cup finely grated Parmesan cheese
- 1/4 cup finely chopped parsley (optional for color and flavor)
- 1/4 cup cream cheese, softened
- Salt and pepper to taste
- Additional grated Parmesan cheese for topping
Instructions:
- Preheat Oven and Prepare Mushrooms:
- Preheat your oven to 350Β°F (175Β°C).
- Clean the mushrooms with a damp cloth and remove the stems. Chop the stems finely and set aside.
- Cook Mushroom Stems:
- Heat olive oil in a skillet over medium heat. Add the minced garlic and chopped mushroom stems, sautΓ©ing until the moisture has evaporated and the stems are tender. Season with a little salt and pepper.
- Prepare the Filling:
- In a bowl, combine the cooked stem mixture, breadcrumbs, grated Parmesan, chopped parsley, and cream cheese. Season with salt and pepper to taste. Mix until well combined.
- Stuff the Mushrooms:
- Using a small spoon, fill each mushroom cap with a generous amount of the stuffing mixture. Place the stuffed mushrooms on a baking sheet.
- Bake:
- Sprinkle the tops of the stuffed mushrooms with additional grated Parmesan.
- Bake in the preheated oven for about 20 minutes, or until the mushrooms are tender and the tops are golden brown.
- Serve:
- Serve the Parmesan stuffed mushrooms warm, garnished with extra parsley if desired.
Enjoy these Parmesan stuffed mushrooms as a delicious starter or side. Theyβre best enjoyed fresh out of the oven while the filling is warm and the cheese on top is beautifully melted and slightly crispy.
