Ingredients
Scale
- 12 large button mushrooms (or baby bella mushrooms)
- 1 cup white cheddar cheese, shredded
- ¼ cup cream cheese, softened
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice (optional)
- 1 tablespoon olive oil
- Salt and pepper, to taste
- ¼ cup breadcrumbs (optional, for added crunch)
- 2 tablespoons grated Parmesan cheese (optional, for topping)
Ingredient Highlights
- White Cheddar Cheese: The star ingredient in this recipe, white cheddar adds a sharp, tangy, and creamy flavor that makes the stuffing incredibly rich and satisfying.
- Cream Cheese: The cream cheese adds a smooth and creamy texture, helping to bind the filling together and making the mushrooms extra indulgent.
- Garlic: Fresh garlic brings a savory depth of flavor that pairs beautifully with the mushrooms and cheese.
- Fresh Parsley: A sprinkle of parsley adds a burst of color and a touch of fresh, herbal flavor to balance out the richness of the dish.
- Breadcrumbs and Parmesan: These optional ingredients add a crispy, golden crust on top, providing a lovely contrast in texture.
Instructions
Prepare the Mushrooms:
- Preheat the Oven: Preheat your oven to 375°F (190°C). Prepare a baking sheet by lining it with parchment paper or lightly greasing it.
- Clean the Mushrooms: Gently wipe the mushrooms with a damp cloth or paper towel to remove any dirt. Carefully remove the stems by twisting them out of the caps. Set aside the mushroom caps for stuffing, and finely chop the mushroom stems for the filling.
- Prepare the Mushroom Filling: In a medium-sized mixing bowl, combine the chopped mushroom stems, shredded white cheddar cheese, softened cream cheese, minced garlic, chopped parsley, and lemon juice (if using). Mix well until the ingredients are thoroughly combined. Season with salt and pepper to taste. If you want a bit of extra texture, you can add breadcrumbs to the mixture, but it’s optional.
Stuff the Mushrooms:
- Stuff the Mushroom Caps: Spoon the cheese mixture into each mushroom cap, packing it in slightly to ensure it fills the cap completely. You can mound the mixture slightly to get a nice heaping portion in each mushroom.
- Top with Parmesan (optional): If you like, sprinkle a little grated Parmesan cheese over the top of each stuffed mushroom for added flavor and a golden, cheesy finish.
Bake the Mushrooms:
- Arrange on Baking Sheet: Place the stuffed mushrooms on the prepared baking sheet, arranging them in a single layer.
- Bake: Bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the filling is golden and bubbly.
- Finish with Parsley: After baking, remove the mushrooms from the oven and garnish with extra chopped parsley for a fresh burst of flavor and color.
Serve:
- Serve and Enjoy: Let the stuffed mushrooms cool for a few minutes before serving. They’re best enjoyed warm, straight out of the oven.
- Prep Time: 15 minutes
Nutrition
- Serving Size: 12
- Calories: 80
- Fat: 6g
- Carbohydrates: 5g
- Protein: 4g