Stuffed Mushrooms

Name: Stuffed Mushrooms
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8 servings
Cuisine: Italian
Ingredients: 16 large white mushrooms; 1/4 cup olive oil; 1/4 cup onion, finely chopped; 2 garlic cloves, minced; 1/2 cup breadcrumbs; 1/4 cup Parmesan cheese, grated; 1/4 cup cream cheese, softened; 1/4 tsp salt; 1/4 tsp black pepper; 2 tbsp fresh cilantro, chopped

Savory mushroom caps filled with a flavorful mixture of breadcrumbs, cheese, and herbs, then baked until golden.

45 minMediumServes 8120 cal/serving

ItalianAppetizerOvenVegetarianLow CarbLow-SodiumPork-FreeAlcohol-FreeCorn-Free

Ingredients

16 large white mushrooms
1/4 cup olive oil
1/4 cup onion, finely chopped
2 garlic cloves, minced
1/2 cup breadcrumbs
1/4 cup Parmesan cheese, grated
1/4 cup cream cheese, softened
1/4 tsp salt
1/4 tsp black pepper
2 tbsp fresh cilantro, chopped

Instructions

1

Preheat oven to 375°F (190°C). Clean 16 large white mushrooms and remove stems. Finely chop stems.
2

Heat 2 tablespoons of 1/4 cup olive oil in a skillet over medium heat. Add 1/4 cup finely chopped onion and 2 minced garlic cloves, sauté until soft, about 3 minutes.
3

Add chopped mushroom stems and cook for another 2 minutes.
4

In a bowl, combine sautéed mixture with 1/2 cup breadcrumbs, 1/4 cup grated Parmesan cheese, 1/4 cup softened cream cheese, 1/4 tsp salt, 1/4 tsp black pepper, and 2 tbsp chopped fresh cilantro. Mix well.
5

Brush mushroom caps with remaining olive oil and place on a baking sheet, cavity side up.
6

Fill each mushroom cap with the stuffing mixture, mounding slightly.
7

Bake for 20-25 minutes until mushrooms are tender and tops are golden brown.
8

Serve warm.

Questions

Can I make Stuffed Mushrooms dairy-free?

Not cleanly. Here the dairy (1/4 cup Parmesan cheese, grated, 1/4 cup cream cheese, softened) is the backbone of the dish, and plant-based substitutes change both its texture and its flavor. If you need strictly dairy-free, start from the dairy-free appetizer collection instead.

Can I make Stuffed Mushrooms gluten-free?

Yes. The gluten in this entry is 1/2 cup breadcrumbs. Swap the bread or crumbs for a gluten-free loaf or gluten-free panko. Everything else proceeds as written.

How long does Stuffed Mushrooms keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat covered in a 300 F oven until warmed through.

Can I halve or double Stuffed Mushrooms?

Yes. As written it serves 8. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

Serve it with

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