Parmesan Stuffed Mushrooms
Ingredients
The filling
-
8
oz
Cream Cheese
-
½
cup
Grated Parmesan Cheese
-
1
cup
Shredded Mozzarella Cheese
-
½
cup
Fresh Curly Parsley
-
¼
cup
Italian Breadcrumbs
-
3
tsp
Minced Garlic
-
2
tbsp
Butter
-
2
tsp
Oregano
-
1
tsp
Black Pepper
-
1
tsp
Paprika
-
½
tsp
Ground Thyme
-
½
tsp
Himalayan Salt
-
¼
cup
Panko Breadcrumbs
The mushrooms
-
2
lb
Whole Baby Bella Mushrooms
Instructions
- Rinse each mushroom and remove the stems, placing them into a food processor to chop finely.
- Chop the parsley and set aside.
- In a medium heat pan, melt butter and add minced garlic, parsley, and chopped mushroom stems; cook for 5 minutes.
- In a large bowl, combine cream cheese, breadcrumbs, cooked mushroom mixture, Parmesan cheese, ¾ cup mozzarella cheese, and remaining seasonings; mix well.
- Place mushroom caps on a baking sheet and stuff each with a tablespoon of the filling. Top with Panko breadcrumbs and remaining mozzarella cheese.
- Preheat the oven to 400°F and bake for 15 to 20 minutes. Allow to cool before serving.
Nutrition Facts (estimated)
Servings
6
Calories
133
Total fat
10.8g
Total carbohydrates
4.6g
Total protein
6.7g
Sodium
112mg
Cholesterol
33mg
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