Ingredients
- 12 large white or cremini mushrooms, stems removed and cleaned
- 2 tbsp unsalted butter
- 3 cloves garlic, minced
- 1 tbsp olive oil
- 1/4 cup onion, finely chopped
- 1/4 cup breadcrumbs (panko or regular)
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp dried thyme or Italian seasoning
- 1/2 cup cream cheese, softened
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 375°F (190°C).
- Prepare the mushrooms by gently cleaning them with a damp paper towel. Remove and finely chop the stems. Set mushroom caps aside.
- In a skillet over medium heat, melt the butter with olive oil. Sauté garlic and chopped onion for 2–3 minutes until softened.
- Add the chopped mushroom stems and cook for 4–5 minutes, until most of the moisture has evaporated.
- Stir in breadcrumbs, salt, pepper, and thyme. Cook for another minute. Remove from heat.
- In a bowl, combine cream cheese, mozzarella, Parmesan, and the sautéed mixture. Mix until smooth and well combined.
- Stuff each mushroom cap generously with the cheese mixture and place them on a baking sheet lined with parchment paper or lightly greased.
- Bake for 18–20 minutes or until golden and bubbly.
- Garnish with fresh parsley and serve warm.
Perfect as an appetizer or a savory side dish! Let me know if you want a version with meat or made vegetarian.