Description
Delicious stuffed mushrooms with a creamy filling, perfect for Halloween or family gatherings.
Ingredients
Scale
- 12 large cremini or portobello mushrooms
- 8 oz cream cheese, softened
- 3 cloves garlic, minced
- 1/4 cup fresh herbs (parsley, thyme, oregano)
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 tbsp butter
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C) and clean the mushrooms with a damp cloth.
- Remove stems and chop them finely.
- In a skillet, melt butter and sauté chopped stems and garlic for 5 minutes.
- Combine sautéed mixture with cream cheese, breadcrumbs, herbs, and half of the Parmesan in a bowl; season with salt and pepper.
- Stuff mushroom caps with the creamy filling and sprinkle remaining Parmesan on top.
- Bake for 20-25 minutes until golden and bubbling.
- Cool for a minute before serving.
Notes
Avoid overfilling the mushrooms to prevent sogginess.
Nutrition
- Serving Size: 2 stuffed mushroom eyeballs
- Calories: 200
- Sugar: 2g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 30mg
Keywords: stuffed mushrooms, Halloween recipe, family favorite, vegetarian appetizer