Description
These Stuffed Mushrooms with Herbs are an easy, elegant appetizer perfect for holidays or any gathering. Each bite delivers a savory, herby filling tucked inside tender mushroom caps, baked until golden and delicious.
Ingredients
▢ 1 lb (450g) mushrooms (chestnut or similar small variety)
▢ 1 tbsp olive oil
▢ 2 cloves garlic, finely chopped
▢ 4 oz (150g) cream cheese, softened (dairy-free if vegan)
▢ 4 tbsp breadcrumbs
▢ 1 tbsp chopped fresh herbs (parsley, sage, rosemary, thyme, etc.)
▢ 1 tsp onion powder (optional)
▢ ¼ tsp salt
▢ ¼ tsp black pepper
Instructions
1. Preheat oven to 400°F (200°C). Lightly grease a baking sheet.
2. Clean the mushrooms and remove the stems. Place the caps on the prepared baking sheet. Finely chop the stems.
3. In a frying pan, heat olive oil and sauté chopped mushroom stems for 4 minutes until softened. Add garlic and sauté 1 more minute. Transfer to a large bowl to cool.
4. Once cooled, add cream cheese, breadcrumbs, herbs, salt, pepper, and onion powder (if using). Mix well.
5. Spoon heaped teaspoonfuls of the filling into each mushroom cap.
6. Bake for 20 minutes or until hot and the mushrooms have released some of their juices.
7. Garnish with additional chopped herbs and serve warm.
Notes
You can prep these ahead and refrigerate the stuffed caps until ready to bake.
Try different herbs or add chopped spinach or nutritional yeast for variation.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 2 stuffed mushrooms
- Calories: 80
- Sugar: 1g
- Sodium: 140mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 10mg