Stuffed Mushrooms
Quick And EasyStuffed mushrooms are a staple Thanksgiving appetizer on our holiday menu: they not only up the fancy factor, but they’re oh so easy to make.
Ingredients
-
Cooking spray, for pan
- 1 1/2 lb.
baby mushrooms
- 2 tbsp.
butter
- 2
cloves garlic, minced
- 1/4 c.
breadcrumbs
-
Kosher salt
-
Freshly ground black pepper
- 1/4 c.
freshly grated Parmesan, plus more for topping
- 4 oz.
cream cheese, softened
- 2 tbsp.
freshly chopped parsley, plus more for garnish
- 1 tbsp.
freshly chopped thyme
Description
- Step 1Preheat oven to 400°. Grease a baking sheet with cooking spray. Remove stems from mushrooms and finely chop stems. Place mushroom caps on baking sheet.
- Step 2In a medium skillet over medium heat, melt butter. Add chopped mushrooms stems and cook until most of the moisture is out, 5 minutes. Add garlic and cook until fragrant, 1 minute then add breadcrumbs and let toast slightly, 3 minutes. Season with salt and pepper. Remove from heat and let cool slightly.
- Step 3In a large bowl mix together mushroom stem mixture, Parmesan, cream cheese, parsley, and thyme. Season with salt and pepper. Fill mushroom caps with filling and sprinkle with more Parmesan.
- Step 4Bake until mushrooms are soft and the tops are golden, 20 minutes.
- Step 5Garnish with parsley to serve.
Stuffed mushrooms are a staple Thanksgiving appetizer on our holiday menu: they not only up the fancy factor, but they’re oh so easy to make....
Stuffed mushrooms are a staple Thanksgiving appetizer on our holiday menu: they not only up the fancy factor, but they’re oh so easy to make....
Stuffed mushrooms are a staple Thanksgiving appetizer on our holiday menu: they not only up the fancy factor, but they’re oh so easy to make....
Stuffed mushrooms are a staple Thanksgiving appetizer on our holiday menu: they not only up the fancy factor, but they’re oh so easy to make....