Creamy Garlic and Herb Cheese Filled Roasted Mushrooms
Delightful bite-sized mushrooms stuffed with a creamy garlic and herb cheese filling, perfect as an appetizer or snack.
Ingredients
Mushrooms
- 12 pieces medium-sized mushrooms Choose medium-sized mushrooms for even cooking and easy stuffing.
Cheese Filling
- 8 oz cream cheese Can be substituted with goat cheese or ricotta.
- 2 cloves garlic, minced For extra flavor, add a splash of lemon juice.
- 1/4 cup fresh herbs (such as parsley and chives), chopped Experiment with different herbs like thyme or basil.
- 1/4 cup parmesan cheese, grated Add to the breadcrumb mixture.
Topping
- 1/2 cup panko breadcrumbs To make gluten-free, use gluten-free breadcrumbs.
- 1 tbsp olive oil Helps to bind the topping.
- to taste salt
- to taste pepper
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Clean the mushrooms and remove the stems.
- In a bowl, mix cream cheese, minced garlic, and chopped herbs.
- Stuff the mushroom caps with the cheese mixture.
Topping and Baking
- In another bowl, combine panko breadcrumbs, grated parmesan, olive oil, salt, and pepper.
- Sprinkle the breadcrumb mixture over the stuffed mushrooms.
- Place the mushrooms on a baking sheet and bake for 20-25 minutes or until golden brown.
Serving
- Serve warm as an appetizer.
- They go well with dipping sauces like marinara or garlic aioli.
Notes
If you have leftovers, let them cool before storing in an airtight container in the refrigerator for up to three days. To reheat, place them in the oven at 350°F (175°C) for about 10 minutes until warmed through. For a crunchier topping, broil the mushrooms for the last few minutes of baking.