Baby bella mushrooms are stuffed with a garlic herb cheese mixture and roasted until golden. They're a wonderful party appetizer and very easy to make!
12ozbaby bella mushrooms
1/4tspfreshly ground black pepper
1/2cupgrated parmigiano reggiano
1/4cupitalian bread crumbs
Preheat the oven to 425 degrees F.
If the mushrooms need cleaning, wipe any outside dirt off using a damp paper towel.
Remove the stems from the mushrooms, then toss the mushroom caps with olive oil, salt and pepper.
In a large bowl, stir to combine the cream cheese, parmesan cheese, parsley, bread crumbs, egg, garlic, and smoked paprika.
Stuff the filling evenly into all of the mushrooms.
Bake the stuffed mushrooms on a sheet pan for about 20-25 minutes, until the mushrooms have shrunk down a bit and the stuffing is golden on top.
Enjoy promptly, as the mushrooms will shrivel as they sit.
What to do with the mushroom stems? I personally don't like to re-incorporate them into the filling, but if you'd like to, chop them up finely either by hand or in a food processor, then cook them in the microwave or in a saute pan until the excess moisture is cooked out. Then mix them in with the filling. You can also use the mushroom stems for a vegetable stock.