Stuffed Mushrooms
CATEGORIES
INGREDIENTS
- Cooking Time: 45 minutes
- Servings: 8
- Preparation Time: 15 minutes
- 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