12 large button mushrooms
2 tablespoons olive oil
1/2 cup cream cheese, softened
1/4 cup grated Parmesan cheese
1/4 cup shredded mozzarella cheese
2 cloves garlic, minced
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh thyme
Salt and pepper to taste
Directions
Preheat your oven to 375°F (190°C).
Clean the mushrooms with a damp cloth and remove the stems. Set the caps aside and finely chop the stems.
In a skillet, heat the olive oil over medium heat. Add the chopped mushroom stems and garlic, sautéing until the stems are soft and the garlic is fragrant, about 5 minutes.
In a mixing bowl, combine the cream cheese, Parmesan cheese, mozzarella cheese, sautéed mushroom stems, parsley, thyme, salt, and pepper. Mix until well combined.
Stuff each mushroom cap with the cheese and herb mixture, pressing gently to fill them generously.
Place the stuffed mushrooms on a baking sheet lined with parchment paper.
Bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the cheese is golden and bubbly.
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Remove from the oven and let cool slightly before serving.
Variations & Tips
For a different flavor profile, try adding some crumbled cooked bacon or chopped sun-dried tomatoes to the filling. You can also experiment with different herbs, such as basil or oregano, to suit your taste. For a spicier kick, add a pinch of red pepper flakes to the cheese mixture. If you prefer a lighter version, substitute the cream cheese with ricotta cheese. These mushrooms can also be prepared ahead of time and baked just before serving, making them a convenient option for entertaining.
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