Description
These Garlic Parmesan Stuffed Mushrooms are a delicious and easy appetizer featuring large mushroom caps filled with a creamy, savory mixture of cream cheese, Parmesan, garlic, and herbs. Baked to golden perfection, they make the perfect bite-sized treat for parties or a flavorful snack.
Ingredients
Scale
Mushrooms
- 12 large mushrooms
Filling
- 1 cup cream cheese
- 1/2 cup grated Parmesan cheese
- 3 cloves garlic, minced
- 1/4 cup breadcrumbs
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the mushrooms.
- Prepare Mushrooms: Clean the mushrooms gently with a damp cloth and carefully remove the stems to create cavity space for the filling.
- Make Filling: In a mixing bowl, combine the cream cheese, grated Parmesan cheese, minced garlic, breadcrumbs, chopped fresh parsley, salt, and black pepper. Mix until the ingredients are well incorporated.
- Stuff Mushrooms: Spoon the cheese mixture into each mushroom cap, filling them generously but evenly.
- Arrange on Baking Sheet: Place the stuffed mushrooms on a baking sheet, ensuring they are spaced evenly for uniform cooking.
- Bake: Bake in the preheated oven for 20 minutes or until the tops are golden brown and the filling is heated through.
- Serve: Remove from oven and serve warm as an appetizer or snack.
Notes
- You can substitute fresh parsley with dried parsley if fresh is not available, but reduce the quantity to 1 tablespoon.
- For a crispier topping, sprinkle a little extra Parmesan or breadcrumbs on top before baking.
- Make sure not to overfill the mushroom caps to avoid spilling the filling during baking.
- These stuffed mushrooms can be prepared ahead of time and refrigerated before baking—just add a few extra minutes to the baking time if baking straight from the fridge.
