Tuesday, March 19, 2024

ChezCindy: Parmesan Cheese Stuffed Mushrooms

It has been years since I have made stuffed mushrooms.  I was looking for a recipe to round out an Italian menu I was planning.  This dish popped into my head, and I am glad it did.  The recipe is easy to put together and delicious.  

Like many recipes for stuff mushrooms, the stems become part of the stuffing.  Garlic gives great flavor, along with cream cheese, Parmesan and breadcrumbs to hold it all together.  The mushrooms and filling can be put together ahead of time, and then baked when ready to serve.  Great as an appetizer or added to the dinner plate.  I won't wait so many years to make it again.  

Parmesan Cheese Stuffed Mushrooms

1 1/2-pounds baby bella mushrooms
2 tablespoons unsalted butter
2 cloves garlic, minced
1/4 cup plain breadcrumbs
1/2 teaspoon sea salt
1/4 cup grated Parmesan cheese, plus more for topping
4 ounces cream cheese, room temperature
2 tablespoons fresh parsley, chopped
1 teaspoon fresh thyme

Olive oil to drizzle over the filled caps

Preheat the oven to 400 degrees.  Lightly grease a baking sheet with cooking spray.  Set aside.

Wash and dry the mushrooms.  Remove the stems from the mushroom caps.  Place the caps on the baking sheet.  Roughly chop the mushroom stems.

Working with a medium size skillet, add in the butter to melt.  Once melted, add in the chopped mushroom stems, cooking for about 5 minutes, stirring occasionally.  Add in the minced garlic, cooking for about 30 seconds, then add in the breadcrumbs and the salt.  Stir and cook for 3-5 minutes, so that the breadcrumbs are lightly browned.  Remove from the heat and allow to cool slightly.

In a large mixing bowl, add in the now cooled mushroom breadcrumb mixture, Parmesan, cream cheese, parsley and thyme.  Using a rubber spatula, mix until combined.  Using a small spoon, add about a tablespoon of the filling to each mushroom cap.  Sprinkle the filled caps with additional Parmesan.  Bake in the oven until the mushrooms are soft and the tops are golden, about 20 minutes.  Serve while hot or warm.  Drizzle with additional olive oil and a sprinkle for fresh grated Parmesan.  

No comments:

Post a Comment