12 large button mushrooms
1/2 cup cream cheese, softened
1/4 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
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 medium bowl, mix together the chopped mushroom stems, cream cheese, Parmesan cheese, and parsley until well combined.
Spoon the mixture into the mushroom caps, filling them generously.
Place the stuffed mushrooms on a baking sheet and bake for 20 minutes, or until the tops are golden and the mushrooms are tender.
Advertisement
Let them cool slightly before serving.
Variations & Tips
For a bit of a kick, add a pinch of red pepper flakes to the filling. You can also substitute the Parmesan with sharp cheddar for a different flavor profile. If you have some bacon on hand, crisp it up and crumble it into the mixture for an extra savory touch. These mushrooms can also be made ahead of time and stored in the fridge until you’re ready to bake them.
ADVERTISEMENT
