Ingredients
Units
Scale
- 16 large button or cremini mushrooms, cleaned and stems removed
- 8 ounces cream cheese, softened
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh parsley, finely chopped
- 2 tablespoons fresh chives, chopped
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 2 tablespoons olive oil for drizzling
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Prepare the Mushrooms: Gently clean the mushrooms and remove the stems, setting them aside.
- Make the Filling: In a mixing bowl, combine softened cream cheese, grated Parmesan, parsley, chives, minced garlic, salt, pepper, and red pepper flakes. Mix until smooth and well incorporated.
- Stuff the Mushrooms: Using a spoon, fill each mushroom cap with the cream cheese mixture, heaping it slightly on top.
- Bake: Place the stuffed mushrooms on a baking sheet lined with parchment paper. Drizzle with olive oil and bake for 20-25 minutes, or until the mushrooms are tender and the tops are golden brown.
- Serve: Remove from the oven and let cool slightly before serving. Enjoy warm as an appetizer or snack.
Notes
Serve warm as an appetizer
- Prep Time: 15
- Cook Time: 25
Nutrition
- Serving Size: 4
- Calories: 150kcal
- Fat: 12g
- Carbohydrates: 4g
- Protein: 5g