Cheese and Herb Stuffed Mushrooms
Easy to make yet elegant tasting, these lovely bites make a wonderful appetizer for your next get-together. We've kept the ingredient list simple for the sake of ease, but feel free to add in some chopped sun-dried tomatoes or roasted peppers. This recipe makes 12-14 mushrooms but can easily be doubled.
PREP TIME: 15 minutes
COOK TIME: 30 minutes
12-14 medium-sized brown or white mushrooms, brushed clean, stems removed and chopped
1 tablespoon olive oil
1 small yellow onion or two shallots, peeled and finely chopped
1 large handful fresh herbs (we used Italian parsley with the leaves from a few sprigs of thyme)
2 cloves garlic, minced
4 ounces cream cheese, softened
4 ounces shredded mozzarella
Salt and pepper, to taste
Heat oil in a small skillet to medium-high on the stove top. Add onions and mushrooms and cook until the onions just begin to brown, about 7-10 minutes. Add garlic and cook for one more minute. Season at the end with salt and pepper. Once cooked, remove from heat and set aside to cool.
Preheat your oven to 375 F.
Once the onion/mushroom mixture has cooled, place in a mixing bowl along with creme and mozzarella cheeses and herbs. Fold gently to combine.
Arrange mushrooms on a baking sheet, cut side up. Stuff each mushroom with the filling until all ingredients are used. Bake for 15-20 minutes, until the cheese is golden and bubbling. Remove from heat and let stand for a few minutes before serving.