Creamy Party Mushrooms (Print Version)
# Ingredients:
01 -
16 oz of medium-sized portobellos or baby bellas.
02 -
2 tbsp olive oil to coat the mushroom caps.
03 -
Mushroom stems to use in the filling.
04 -
1 tbsp olive oil for cooking.
05 -
1 shallot, finely chopped.
06 -
3 cloves of garlic, minced.
07 -
1 tbsp fresh cilantro, chopped.
08 -
4 oz of cream cheese, softened.
09 -
1 egg, beaten.
10 -
1/4 cup of breadcrumbs.
11 -
1/2 cup grated Parmesan, freshly done.
12 -
Salt for seasoning.
13 -
A pinch of black pepper.
14 -
2-4 tbsp of extra Parmesan for sprinkling on top.
# Instructions:
01 -
Set oven to 350°F. Clean mushrooms, detach stems, and coat caps in the oil.
02 -
Cook the mushroom stems and shallots until soft. Stir in garlic for a few seconds.
03 -
Blend cooled veggies with breadcrumbs, cilantro, cheese, seasoning, egg, and cream cheese.
04 -
Spoon the mix carefully into mushroom caps. Don't pack too tightly.
05 -
Bake for 20-25 mins until golden and mushrooms are juicy. Sprinkle more cheese halfway if you want.
# Notes:
01 -
You can prep this in advance.
02 -
Switch cilantro with parsley if you'd prefer.
03 -
They stay fresh in the fridge for 3-5 days.