Ingredients
Scale
- 24 large white or cremini mushrooms, stems removed
- 4 tablespoons olive oil, divided
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 8 ounces white cheddar cheese, shredded
- 4 ounces cream cheese, softened
- 1/4 cup grated Parmesan cheese
- 1/4 cup bread crumbs
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a baking sheet.
- Clean the mushrooms and remove the stems. Set the mushroom caps aside. Finely chop the mushroom stems.
- Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the chopped onion and mushroom stems and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
- In a large bowl, combine the shredded white cheddar cheese, softened cream cheese, Parmesan cheese, bread crumbs, chopped parsley, dried thyme, salt, and pepper. Add the cooked onion, mushroom stems, and garlic mixture to the bowl. Mix well to combine.
- Stuff each mushroom cap with the cheese mixture, mounding it slightly. Arrange the stuffed mushrooms on the prepared baking sheet.
- Drizzle the remaining 2 tablespoons of olive oil over the stuffed mushrooms.
- Bake for 20-25 minutes, or until the mushrooms are tender and the cheese is melted and lightly browned.
- Let cool slightly before serving. Garnish with extra chopped parsley, if desired.
Notes
For a spicier kick, add a pinch of red pepper flakes to the cheese mixture. These mushrooms are best served warm. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving. You can substitute the white cheddar with a different cheese of your choice, such as Gruyere or Monterey Jack.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4 mushrooms
- Calories: 280
- Sugar: 3g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 60mg