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Stuffed Mushroom Toadstools with Herbed Cheese
Print Recipe Pin Recipe
Course Appetizer
Cuisine American
Servings 4 people

Equipment

  • Baking sheet
  • Mixing bowl
  • Spoon

Ingredients
  

  • 16 large white button mushrooms
  • 8 ounces cream cheese, softened
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh chives
  • 1 garlic clove, minced
  • 1/4 cup grated Parmesan cheese
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil

Instructions
 

  • Heat the oven to 375 degrees and line a baking sheet with parchment paper.
  • Wipe the mushrooms clean with a damp cloth. Twist off the stems and set the caps aside.
  • Finely chop the mushroom stems and place them in a mixing bowl with the cream cheese, parsley, chives, garlic, Parmesan, salt, and pepper. Stir until the mixture is smooth and evenly combined.
  • Brush the outside of each mushroom cap lightly with olive oil. Arrange the caps on the prepared baking sheet with the open side up.
  • Spoon the cheese filling into each cap, mounding it slightly on top.
  • Bake for 18 to 20 minutes until the mushrooms are tender and the filling is lightly golden on top. Let them cool for a few minutes before serving.

Notes

Use room-temperature cream cheese so it mixes easily without lumps. If the filling seems too soft, chill it for ten minutes before stuffing. These mushrooms taste best served warm, but you can bake them ahead and reheat at 350 degrees for five minutes right before guests arrive. Skip the parsley if you only have dried herbs and use a pinch of Italian seasoning instead.
Course: Appetizer
Cuisine: American
Equipment: Baking sheet, Mixing bowl, Spoon