Description
Plump mushroom caps cradle a dreamy mixture of cream cheese, mozzarella, and Parmesan, infused with garlic and thyme, then oven-baked to a golden, bubbling finish.
Ingredients
- 20 each large white mushrooms
- 2 tablespoons olive oil
- 1/4 cup finely chopped onion
- 2 cloves minced garlic
- 1/2 cup softened cream cheese
- 1/3 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup plain breadcrumbs
- 1 tablespoon chopped fresh parsley
- 1/2 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat your oven to 375°F (190°C).
- Clean mushrooms and remove stems; finely chop stems and set caps aside.
- Heat olive oil in a skillet over medium heat, add chopped stems, onion and garlic, and sauté until translucent.
- Stir in cream cheese, mozzarella, Parmesan, breadcrumbs, parsley, thyme, salt and pepper until well combined.
- Spoon the cheese mixture into each mushroom cap, mounding slightly.
- Arrange stuffed mushrooms on a baking sheet and bake for 20 minutes or until tops are golden and bubbly.
- Let cool for a few minutes before serving warm.
Notes
- You can substitute breadcrumbs with panko for extra crunch.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Serve as an appetizer or side dish with a fresh salad.
- Mushroom stems can be reserved for soups or sauces.