Ingredients
Scale
For the Mushrooms:
- 12 large button mushrooms (or cremini, for a richer flavor)
- 2 tablespoons olive oil
- Salt and pepper to taste
For the Filling:
- 4 oz cream cheese, softened
- 1/2 cup grated Parmesan cheese
- 1/4 cup breadcrumbs (use gluten-free if desired)
- 2 tablespoons fresh parsley, chopped
- 1 clove garlic, minced
- 1 tablespoon butter, melted
- Optional: 1/4 cup cooked bacon crumbles or sausage for extra flavor
Instructions
Prepare the Mushrooms
- Preheat Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper for easy cleanup.
- Clean the Mushrooms: Wipe the mushrooms clean with a damp paper towel. Remove the stems gently, keeping the caps intact for stuffing.
- Prepare the Mushroom Caps: Place the mushroom caps on the prepared baking sheet, stem-side up. Drizzle with olive oil and sprinkle with salt and pepper.
Prepare the Filling
- Mix the Filling: In a bowl, combine the cream cheese, Parmesan cheese, breadcrumbs, parsley, garlic, and melted butter. Stir until everything is well incorporated. If you’re adding bacon or sausage, mix it into the filling.
- Stuff the Mushrooms: Spoon the filling into each mushroom cap, pressing down slightly to ensure it’s packed in. Be generous with the stuffing!
Bake the Mushrooms
- Bake: Place the stuffed mushrooms in the oven and bake for 15-20 minutes, or until the mushrooms are tender and the filling is golden brown on top.
- Cool: Let the mushrooms cool slightly before serving.
- Prep Time: 10 min.
- Cook Time: 20 min.
Nutrition
- Serving Size: 12 stuffed mushrooms
- Calories: 80 kcal
- Fat: 5g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 3g