How is one of us 32, and the other one almost 30, and we’ve never made stuffed mushrooms before?!
We were looking for something fun and different to serve as one of the appetizers for our New Year’s Ever party at home, so we searched high and low for the best stuffed mushrooms recipe. And we found it! Using Delish’s recipe, we followed it step by step and we aren’t exaggerating when we tell you that every single person that had one commented on how good they were. See what we mean below:
Cooking spray, for pan
1 1/2 lb. baby mushrooms
2 tbsp. butter
2 cloves garlic, minced
1/4 c. breadcrumbs
Kosher salt Freshly ground black pepper
1/4 c. freshly grated Parmesan, plus more for topping
4 oz. cream cheese, softened
2 tbsp. freshly chopped parsley
1 tbsp. freshly chopped thyme
Preheat oven to 400°. Grease a baking sheet with cooking spray. Remove stems from mushrooms and roughly chop stems. Place mushroom caps on baking sheet.
In a medium skillet over medium heat, melt butter. Add chopped mushrooms stems and cook until most of the moisture is out, 5 minutes. Add garlic and cook until fragrant, 1 minute then add breadcrumbs and let toast slightly, 3 minutes. Season with salt and pepper. Remove from heat and let cool slightly.
In a large bowl mix together mushroom stem mixture, Parmesan, cream cheese, parsley, and thyme. Season with salt and pepper. Fill mushroom caps with filling and sprinkle with more Parmesan.
Bake until mushrooms are soft and the tops are golden, 20 minutes.
Delish is one of our favorite sites to get inspiration for our meals from, and you’re doing yourself a disservice if you haven’t checked them out already. Happy cooking!