Description
Delicious stuffed mushrooms filled with a creamy herb mixture, perfect as an appetizer or side dish.
Ingredients
Scale
- Large button mushrooms or portobello caps
- 8 oz cream cheese
- 2 cloves garlic, minced
- 2 tbsp fresh parsley, chopped
- 1 tsp dried oregano
- 1/2 cup grated parmesan cheese
- 1/2 cup breadcrumbs
Instructions
- Preheat your oven to 375°F (190°C).
- Clean the mushrooms gently and remove the stems, chopping them finely.
- Sauté chopped stems in olive oil with minced garlic until softened.
- Mix in cream cheese, herbs, and parmesan until well-blended.
- Fill each mushroom cap with the stuffing and sprinkle breadcrumbs on top.
- Bake for 20-25 minutes or until mushrooms are tender and tops are golden brown.
Notes
You can prepare the filling a day in advance. Don’t overcrowd the mushrooms when baking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 40mg
Keywords: stuffed mushrooms, Olive Garden, appetizer, Italian, vegetarian