Snack · 20 min · italian

Cheesy Stuffed Mushrooms

✓ USDA-verified nutrition data

Ingredients

• 8 Cremini mushrooms
• 4 oz Cream cheese
• 1/4 cup Parmesan
• 2 tbsp Breadcrumbs
• 1 tbsp Parsley

Steps

1. Heat the oven to 375°F (190°C) and line a sheet pan with parchment paper.
2. Gently twist the stems out of 8 cremini mushrooms and chop the stems fine; set the caps stem-side up on the pan.
3. Heat a small skillet over medium heat with a drizzle of olive oil and sauté the chopped stems 3 to 4 minutes until they release their liquid and turn golden.
4. In a bowl, mash the cream cheese with a fork until smooth, then stir in the sautéed stems, Parmesan, and parsley; season with salt and pepper.
5. Fill each mushroom cap generously with the mixture, mounding it slightly, then sprinkle breadcrumbs evenly over the tops.
6. Bake 14 to 16 minutes until the filling is puffed and golden and the caps are tender when pierced with a fork.
7. Cool 5 minutes on the pan — the filling is molten — then arrange on a platter and serve warm.

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