Stuffed Mushrooms

Ingredients:

• For the Mushrooms:

  • 12 large white or cremini mushrooms
  • 2 tbsp olive oil
  • Salt and pepper, to taste

• For the Filling:

  • 1/2 cup cream cheese (softened)
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup breadcrumbs (optional for added crunch)
  • 2 garlic cloves, minced
  • 2 tbsp fresh parsley, chopped (or 1 tsp dried parsley)
  • 2 tbsp green onions or chives, finely chopped
  • 1/4 tsp black pepper
  • 1/4 tsp salt (adjust to taste)
  • 1/4 tsp red pepper flakes (optional, for a bit of heat)
  • 2 tbsp olive oil

Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C).

2. Prepare the Mushrooms:

   • Gently wipe the mushrooms clean with a damp paper towel.
   • Remove the stems and set them aside (you’ll use them in the filling).
   • Lightly coat the mushroom caps with 2 tbsp olive oil and sprinkle with a little salt and pepper. Arrange the mushroom caps on a baking sheet lined with parchment paper or a lightly greased pan.

3. Make the Filling:

   • Finely chop the mushroom stems.
   • In a skillet, heat 2 tbsp olive oil over medium heat. Add the chopped mushroom stems and minced garlic. Sauté for 3-4 minutes until soft.
   • In a mixing bowl, combine the cooked mushroom stems and garlic with the cream cheese, Parmesan cheese, breadcrumbs, parsley, green onions, black pepper, salt, and red pepper flakes. Stir everything together until well combined.

4. Stuff the Mushrooms:

   • Spoon the filling into each mushroom cap, slightly mounding the top.
   • If desired, sprinkle a bit of extra breadcrumbs or Parmesan on top for added crunch and flavor.

5. Bake the Mushrooms:

   • Place the stuffed mushrooms in the preheated oven and bake for 18-20 minutes, or until the mushrooms are tender and the filling is golden and bubbly.

6. Serve:

   • Remove from the oven and let cool for a minute or two before serving. Garnish with extra fresh parsley or chives if desired.

These Stuffed Mushrooms make a perfect appetizer or side dish for any meal!