Description
Savory and satisfying, these bite-sized Stuffed Mushrooms are the perfect Italian-American appetizer for entertaining, featuring a creamy, cheesy filling with garlic and fresh parsley baked to golden perfection.
Ingredients
Mushrooms
- 20 whole white mushrooms
Filling
- 4 oz cream cheese, softened
- ¼ cup grated Parmesan cheese
- 2 tbsp chopped fresh parsley
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it reaches the perfect temperature for baking the stuffed mushrooms evenly.
- Prepare Mushrooms: Remove the stems from the mushrooms carefully and finely chop the stems, setting aside the mushroom caps to be filled later.
- Sauté Stems and Garlic: In a skillet over medium heat, sauté the chopped mushroom stems with the minced garlic until softened and fragrant, then allow the mixture to cool slightly.
- Make Filling: In a bowl, combine the sautéed stem and garlic mixture with the softened cream cheese, grated Parmesan, chopped parsley, salt, and pepper, mixing thoroughly until smooth and well combined.
- Stuff Mushrooms: Spoon the creamy filling evenly into each mushroom cap, filling them generously but neatly.
- Bake: Place the stuffed mushrooms on a baking sheet and bake in the preheated oven for 20 minutes, or until the tops are golden and the mushrooms are cooked through.
Notes
- Add breadcrumbs on top of the filling before baking for an extra golden, crunchy texture.
- For a vegan variation, substitute regular cream cheese with vegan cream cheese.
- Use fresh parsley for the best flavor impact.
- Serve warm as an appetizer for parties or holiday gatherings.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian-American
