Creamy Party Mushrooms (Print Format)
Tender mushroom caps filled with a cheesy, herby blend of breadcrumbs and spices. A must-have party snack.
# Ingredients:
01 -
Around a pound of baby bella mushrooms or small portobellos.
02 -
2 tablespoons oil to coat the mushroom caps.
03 -
The stems from mushrooms, used for the filling.
04 -
1 tablespoon olive oil for cooking.
05 -
1 small shallot.
06 -
3 cloves of garlic.
07 -
1 tablespoon chopped fresh cilantro.
08 -
4 ounces cream cheese.
09 -
1 egg, beaten.
10 -
4 tablespoons breadcrumbs.
11 -
Half a cup of grated Parmesan cheese.
12 -
Pinch of salt.
13 -
Black pepper to taste.
14 -
2-4 tablespoons Parmesan cheese to sprinkle on top.
# Steps:
01 -
Start by warming up your oven to 350°F. Take your mushrooms, clean them, pull out the stems, and coat the caps in oil.
02 -
In a pan, soften the mushroom stems and shallot together. Toss in garlic and stir until you can smell it.
03 -
Mix the cooled sautéed veggies with cream cheese, the egg, bread crumbs, Parmesan, cilantro, and your seasonings.
04 -
Spoon the prepared mixture carefully into the mushroom caps, pressing lightly.
05 -
Cook in the oven for 20-25 minutes until the mushrooms are golden and soft. Add extra Parmesan before serving.
# Tips:
01 -
You can make this ahead to save time.
02 -
Swap parsley in place of cilantro if you want.
03 -
Store in the fridge for 3-5 days.