Ghostly Parmesan Stuffed Mushrooms
Equipment
- Baking sheet
- Mixing bowl
- Spoon
Ingredients
- 12 large white button mushrooms
- 1 cup grated Parmesan cheese
- 1/2 cup cream cheese, softened
- 2 garlic cloves, minced
- 1/4 cup chopped fresh parsley
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
- Preheat the oven to 375 degrees F and line a baking sheet with parchment paper.
- Wipe the mushrooms clean with a damp cloth, then twist off the stems and set the caps aside.
- Finely chop the mushroom stems and place them in a mixing bowl with the Parmesan cheese, cream cheese, minced garlic, parsley, salt, and black pepper. Stir until the mixture forms a thick paste.
- Spoon the filling into each mushroom cap, pressing gently to fill them evenly.
- Arrange the stuffed mushrooms on the baking sheet and drizzle the olive oil over the tops.
- Bake for 20 minutes until the mushrooms soften and the filling turns lightly golden on the edges. Let them cool for a few minutes before serving.
Notes
Use room-temperature cream cheese so it blends smoothly with the Parmesan without lumps. If you want a stronger garlic taste, add an extra clove to the filling before stuffing. These reheat well in a 350-degree oven for 5 minutes if made ahead, though the tops lose a bit of crispness.
Course: Appetizer
Cuisine: American
Equipment: Baking sheet, Mixing bowl, Spoon
Cuisine: American
Equipment: Baking sheet, Mixing bowl, Spoon