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