Garlic Parmesan-Stuffed Mushrooms
Ingredients:
15 mushrooms
1 tablespoon canola oil
2 tablespoons garlic, chopped
½ tablespoon kosher salt
½ tablespoon black pepper, freshly ground
8 oz cream cheese, softened
¼ cup Italian breadcrumbs
½ cup shredded Parmesan cheese, divided
2 tablespoons fresh parsley, chopped
1 teaspoon kosher salt
1 teaspoon black pepper, freshly ground
Fresh parsley, chopped, for garnish
Directions:
Preheat the oven to 350°F (180°C).
Remove stems from mushrooms and finely chop them. Set mushroom caps aside.
Heat canola oil in a pan over high heat. Add chopped mushroom stems, garlic, salt, and pepper. Sauté for 6-8 minutes, stirring frequently. Remove from heat and let cool slightly.
In a bowl, mix sautéed stems, cream cheese, breadcrumbs, half of the Parmesan, parsley, salt, and black pepper until well combined.
Arrange mushroom caps upside down on a baking sheet. Fill each with a generous amount of stuffing.
Sprinkle remaining Parmesan cheese over the stuffed mushrooms.
Bake for 20 minutes or until mushrooms are tender and topping is golden brown.
Garnish with chopped parsley and serve warm.
Servings: 4-6
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