Bite-size mushroom caps filled with a creamy mix of garlic, Parmesan, cream cheese and fresh herbs, topped with golden breadcrumbs. An elegant appetizer that is surprisingly easy and always disappears fast.
Recommended for this recipe
Holds all 24 caps in one layer for even baking.
Cleans mushrooms gently without soaking them in water.
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Ingredients
- 24 cremini or white mushrooms (about 1 1/2 lb)
- 2 tablespoons butter
- 3 garlic cloves, minced
- 4 oz (115 g) cream cheese, softened
- 1/2 cup (50 g) grated Parmesan, divided
- 2 tablespoons chopped parsley
- 1/2 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/3 cup (30 g) panko breadcrumbs
- 1 tablespoon olive oil
Instructions
- Heat the oven to 375°F (190°C). Remove the mushroom stems and finely chop them.
- Cook the chopped stems and garlic in butter 4 to 5 minutes until the moisture evaporates. Cool slightly.
- Mix with the cream cheese, half the Parmesan, parsley, thyme and salt.
- Fill each mushroom cap and place on a baking sheet.
- Mix the panko with the remaining Parmesan and olive oil and sprinkle on top.
- Bake 18 to 20 minutes until golden and the mushrooms are tender.
Tips for the best results
Cook the chopped stems until dry so the filling stays creamy, not watery. You can fill the caps up to one day ahead and bake right before serving.
Nutrition per serving
Daily values are based on a 2,000-calorie diet.
Estimated values per mushroom.
Shop this recipe
Grates Parmesan fine and fluffy for the filling and topping.
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