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!
Ingredients
12ozbaby bella mushrooms
1tbspolive oil
1/4tspsalt
1/4tspfreshly ground black pepper
4ozcream cheesesoftened
1/2cupgrated parmigiano reggiano
1/4cupchopped parsley
1/4cupitalian bread crumbs
1egg
3garlic clovesminced
1/4tspsmoked paprika
Instructions
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.
Notes
Storing leftovers: Keep in an airtight container in the fridge for up to 5 days.Freezing: Store in an airtight container for up to 3 months. To thaw, leave in the fridge overnight.Reheating: Microwave in 30-second intervals until warmed through. Or, reheat in a 300F oven for 8-10 minutes, until warmed through.What to do with the mushroom stems: I save the mushroom stems in the freezer for homemade stock, or I discard them. I personally don’t like to re-incorporate the stems into the filling, as there’s already enough mushroom there at the base. But if you’d like to, chop the stems 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.Adding meat: If you wish to add meat to the mix, decrease the cream cheese to 2 ounces and add 1/2 cup of cooked and crumbled Italian sausage or 1/2 cup of cooked and crumbled bacon.