Classic Stuffed Mushrooms
Serve these at your next cocktail party, and watch them disappear! The stuffed mushrooms can be prepared a day ahead of time. Just cover and refrigerate, and then bake as directed.
Servings: 20 appetizers
Ingredients
- 1 1/2 Lbs. baby bella mushrooms
- 2 tablespoons butter
- 3 teaspoons garlic paste (or, use 2-3 minced cloves of garlic)
- 1/4 cup (40g) plain, dried breadcrumbs
- Coarse salt and grinds of black pepper
- 1/4 cup (a small handful) grated Asiago or Parmesan cheese
- 4 ounces (114g) softened cream cheese
- 2 tablespoons fresh, chopped parsley (plus more for garnish)
Instructions
- Line a baking sheet with parchment paper. Preheat the oven to 400°F (200°C). Remove stems from mushroom caps. Finely chop the stems.
- Melt the butter in a skillet over medium heat. Add the chopped mushroom stems and saute until almost all of the moisture from the stems has evaporated -- about 5 minutes. Add the garlic and saute for just 30 seconds. Add the breadcrumbs, and let them "toast" in the skillet until they are lightly browned -- about 2 minutes. Season with salt and pepper.
- Transfer the mushroom stem mixture to a bowl. Then stir in the cheese, the cream cheese, and the parsley. Stir thoroughly -- the mixture should just hold its shape when pressed between fingers. Use a small cookie scoop to fill the mushroom caps.
- If you are not planning to bake the stuffed mushrooms right away, cover and refrigerate them for up to 1 day. When you are ready to bake, preheat the oven as directed in step one.
- Bake in the preheated until the mushroom caps are tender and the filling is golden brown -- 20-25 minutes.