Easy Stuffed Mushrooms¶
 Serves |
 Total Time |
|---|---|
| 6 | 45 minutes |
Ingredients¶
- 1 pound (454 g)
medium cremini or white button mushrooms - 1 Tbsp (14 g)
extra-virgin olive oil - 1
small shallot - 2 garlic cloves, minced
- 2 oz (56 g)
reduced-fat cream cheese (Neufchâtel) - 0.25 cup (25 g) grated Parmesan cheese
- 2 Tbsp (5 g)
fresh parsley, chopped - 0.25 tsp (1.5 g) salt
- 0.25 tsp (0.5 g) freshly ground pepper
- 0.25 cup (12.5 g)
panko breadcrumbs - cooking spray
Cookware¶
Instructions¶
Step 1¶
Preheat your oven to 400°F. Line a large #rimmed baking sheet with #parchment paper or lightly coat with cooking spray.
Step 2¶
Clean the medium cremini or white button mushrooms with a damp paper towel. Carefully remove the stems; set the caps
aside and finely chop the stems.
Step 3¶
Heat the extra-virgin olive oil in a #medium skillet over medium heat. Add the chopped mushroom stems, small shallot, and
minced garlic cloves. Cook, stirring occasionally, until the moisture has evaporated and the mixture is tender (about 5
to 7 minutes). Remove from heat and let cool slightly.
Step 4¶
In a #medium bowl, combine the sautéed mixture with the reduced-fat cream cheese (Neufchâtel), grated Parmesan cheese,
fresh parsley, salt, and freshly ground pepper. Stir until well blended.
Step 5¶
Place the mushroom caps on the prepared baking sheet, cavity-side up. Spoon about 1 to 2 teaspoons of the filling into
each cap, pressing slightly to pack it in. Sprinkle the panko breadcrumbs evenly over the tops.
Step 6¶
Bake for 15 to 20 minutes, or until the mushrooms are tender and the breadcrumb topping is golden brown.
Step 7¶
Garnish with additional fresh parsley if desired and serve warm.
Source