Thursday, January 18, 2018

Garlic Parmesan Stuffed Mushrooms

I made these Tasty garlic Parmesan stuffed mushrooms for an appetizer one Christmas. I wanted to add this to my website, because I had successfully made it and they were delicious. Did you know this is like my personal recipe book without the 5x7 cards or torn out pages from magazines? Only difference is I’m sharing it with all of you instead of keeping it in the cupboard above the stove. Do people still use the word cupboard?


15 large enough mushrooms for stuffing 
1 tablespoon canola oil
2 tablespoons chopped garlic
1/2 tablespoon kosher salt
1/2 tablespoon ground pepper
8 oz of cream cheese
1/4 cup breadcrumbs
1/2 cup shredded Parmesan cheese, divided
2 tablespoons chopped parsley + some for garnish


Preheat the oven to 350F/180C. Cut the stems out of the mushrooms and finely chop them. Set the mushroom caps aside. In a skillet on high heat add the oil and cook the chopped stems, garlic, salt and pepper for 6-8 minutes. Sir continuously not to burn the garlic. Remove from the heat. In a medium bowl mix to combine the cooked ingredients with half of the Parmesan cheese and 2 tablespoons of parsley. The mixture should be extremely thick. Space out the mushroom caps evenly on a baking sheet, upside down. Spoon a generous amount of the mixture on top of each mushroom cap. Sprinkle with the remaining Parmesan cheese and bake for 20 minutes. Garnish with parsley, then serve. Yum Yum!

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