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Italian Stuffed Mushrooms

Italian Stuffed Mushrooms Recipe

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 190
Ingredients Method Notes

Ingredients
  

  • 12 large white or cremini mushrooms
  • 2 tbsp unsalted butter
  • 1/2 cup finely chopped shallot or yellow onion
  • 2 cloves garlic, minced
  • 1 tsp Italian seasoning
  • 1/2 cup plain breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 4 oz full-fat cream cheese, softened
  • 3 tbsp chopped fresh parsley
  • 1/4 tsp salt
  • 1/4 tsp black pepper

Method
 

  1. Preheat oven to 400°F (200°C). Wipe mushrooms clean, snap off stems, and chop stems finely; set caps aside.
  2. Melt butter in a skillet over medium heat. Add chopped stems and shallot; cook 4 minutes until softened. Stir in garlic and Italian seasoning; cook 1 minute.
  3. In a bowl, combine the stem mixture, breadcrumbs, Parmesan, cream cheese, parsley, salt, and pepper; mix well.
  4. Spoon filling generously into mushroom caps, pressing gently. Place on a lined baking sheet.
  5. Bake 15 minutes until golden and tender. Sprinkle with extra Parmesan and parsley, then serve warm.

Notes

A small spoon helps fill the caps evenly. If any filling spills out, just press it back into place. The mushrooms are at their best right out of the oven, when the tops are still crisp.