garlic and parmesan stuffed mushrooms
(1 rating)
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These stuffed mushrooms are perfect for almost every party or special occasion. They can be served warm, right out of the oven, or they can be cooled and served at room temperature.
(1 rating)
yield
15 serving(s)
prep time
10 Min
cook time
20 Min
method
Bake
Ingredients For garlic and parmesan stuffed mushrooms
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15 lgbutton mushrooms
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1 to 2 Tbspvegetable oil
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1 smshallot, finely chopped
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4 clovegarlic, minced
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1/2 tspsalt
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1/2 tspblack pepper
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2 ozcream cheese
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1/4 cupItalian breadcrumbs
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1/2 cupshredded Parmesan cheese, divided (not the finely grated stuff from the can)
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2 Tbspchopped parsley, for garnish
How To Make garlic and parmesan stuffed mushrooms
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1Preheat oven to 350 degrees F.
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2Cut stems off all of the mushrooms. Place mushroom caps aside. Finely chop all the stems.
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3Heat oil in a large skillet over medium heat. Add chopped mushroom stems, shallot, garlic, salt and pepper, and cook about 7 minutes or until shallot is soft and lightly browned.
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4Place cooked stems in a mixing bowl. Add cream cheese, breadcrumbs, half of the Parmesan cheese, and half of the chopped parsley. Stir well with fork until well combined.
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5Place mushrooms upside down (cap side down, flat surface facing up) on a baking sheet about 2 inches apart. Spoon a generous mound of the cream cheese mixture on top of each mushroom. Top each mushroom with a pinch or two of the remaining Parmesan cheese.
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6Bake for 15 to 20 minutes or until the cheese is browned and filling is heated through. Sprinkle remaining chopped parsley on top, and serve. The stuffed mushrooms can be served immediately while still warm, or cooled and served at room temperature.
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