Stuffed Mushrooms
Ingredients
- 1½ lbs Baby Bella Mushrooms
- 2 tbsp Butter
- 2 cloves Garlic minced
- 1/4 cup Panko breadcrumbs
- 1/4 cup Freshly grated parmesan cheese plus more for topping
- 4 oz Cream Cheese
- 2 tbsp chopped parsley plus more for garnish
- 1 tbsp chopped thyme
Instructions
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Preheat oven to 400°. Grease a baking sheet with cooking spray. Remove stems from mushrooms and roughly chop stems. Place mushroom caps on baking sheet.
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In a medium skillet over medium heat, melt butter. Add chopped mushrooms stems and cook until most of the moisture is out, 5 minutes. Add garlic and cook until fragrant, 1 minute then add breadcrumbs and let toast slightly, 3 minutes. Season with salt and pepper. Remove from heat and let cool slightly.
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In a large bowl mix together mushroom stem mixture, Parmesan, cream cheese, parsley, and thyme. Season with salt and pepper. Fill mushroom caps with filling and sprinkle with more Parmesan.
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Bake until mushrooms are soft and the tops are golden, 20 minutes.
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Garnish with parsley to serve.
Recipe Notes
***Since I used the bigger Portobello mushrooms, I doubled my ingredients on the video. I also did an extra step and cooked the mushrooms for 5 mins without the stuffing, however that is not necessary.
*** Be careful not to add too much salt! Since parmesan cheese has a lot of salt the dish can become salty really fast.