Description

These herb-stuffed mushrooms are a flavorful and easy-to-make appetizer, perfect for any occasion. Loaded with fresh herbs, garlic, and melty cheese, they’re sure to impress your guests.

Ingredients

Scale

Large mushroom caps (cremini or white button mushrooms)
1/2 cup (50g) breadcrumbs (panko preferred)
4 oz (115g) cream cheese
1/4 cup (25g) grated parmesan cheese
2 tbsp (10g) chopped parsley
1 tbsp (5g) thyme
2 minced garlic cloves
Olive oil for drizzling
Salt and pepper to taste

Instructions

Preheat your oven to 375°F (190°C).
Gently clean the mushroom caps with a damp paper towel and remove the stems. Finely chop the stems to add to the filling.
In a mixing bowl, combine breadcrumbs, cream cheese, grated parmesan, parsley, thyme, minced garlic, salt, and pepper. Mix until well combined.
Using a spoon, generously fill each mushroom cap with the herby mixture, packing it tightly.
Arrange the stuffed mushrooms on a baking sheet and drizzle with olive oil.
Bake for 20-25 minutes, until the tops are golden and the filling is bubbling.
Let the mushrooms cool slightly for 5 minutes before serving.

Notes

For extra crunch, sprinkle additional panko breadcrumbs on top before baking. Use room-temperature cream cheese for easier mixing. Avoid soaking mushrooms in water to prevent sogginess.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Appetizer
Cuisine: Italian

Nutrition

Serving Size: 2 stuffed mushrooms
Calories: 120
Sugar: 1
Sodium: 150
Fat: 8
Saturated Fat: 4
Carbohydrates: 6
Fiber: 1
Protein: 5

Keywords: stuffed mushrooms, herb-stuffed mushrooms, easy appetizer, vegetarian appetizer, holiday appetizer