Stuffed Mushrooms
Why I Love This Recipe
They're alright but a little hard to make.
Ingredients You'll Need
1 1/2 lb. baby mushrooms
2 tbsp. butter
2 cloves garlic, minced
1/4 c. breadcrumbs
Kosher salt
Freshly ground black pepper
1/4 c. freshly grated Parmesan, plus more for topping
4 oz. cream cheese, softened
2 tbsp. freshly chopped parsley, plus more for garnish
1 tbsp. freshly chopped thyme
Directions
1. preheat oven to 400, grease a baking sheet with cooking spray, remove stems from mushrooms and roughly chop stems, place mushroom caps on baking sheet
2. In a medium skillet over medium heat, melt butter; add chopped mushrooms stems and cook until most of the moisture is out, 5 minutes
3. in a large bowl mix together mushroom stem mixture, Parmesan, cream cheese, parsley, and thyme, season with salt and pepper; fill mushroom caps with filling and sprinkle with more Parmesan
4. bake until mushrooms are soft and the tops are golden
5. garnish with parsley to serve
