Ingredients
Scale
- 16 oz medium-sized baby bella or portobello mushrooms
- 2 tbsp olive oil (for tossing mushrooms)
- Save the stems of the mushrooms for stuffing
- 1 tbsp olive oil (for sautéing)
- 1 shallot, diced
- 3 garlic cloves, minced
- 1 tbsp minced fresh cilantro (or 1/2 tbsp dried)
- 4 oz cream cheese, softened
- 1 egg
- 1/4 cup bread crumbs
- 1/2 cup fresh grated Parmesan cheese (shredded or shaved)
- Salt, to taste
- Black pepper, to taste
- 2–4 tbsp fresh grated Parmesan cheese (for topping)
Instructions
- Preheat oven to 350°F.
- Clean and dry the mushrooms, then remove the stems.
- Toss mushroom caps in olive oil and set aside.
- Sauté diced shallots and mushroom stems with olive oil until tender.
- Add minced garlic and cook until aromatic.
- Transfer mix to a bowl and let cool.
- Add cream cheese, bread crumbs, Parmesan cheese, cilantro, egg, salt, and pepper, mixing until combined.
- Fill each mushroom cap with the cheese mixture.
- Arrange in a greased baking dish and bake for 20-25 minutes until golden.
- Sprinkle additional Parmesan on top, serve warm.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Ensure mushrooms are dried well to avoid sogginess.
Let filling cool before stuffing to reduce moisture.
Experiment with different herbs or spices for distinct flavors.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 120
- Sugar: 1
- Sodium: 200
- Fat: 8
- Saturated Fat: 4
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 9
- Fiber: 1
- Protein: 5
- Cholesterol: 30