Roasted mushrooms stuffed with garlic, herbs, and cheese for a savory, elegant starter.
# What You'll Need:
→ Mushrooms
01 - 16 large cremini or white button mushrooms, stems removed and reserved
→ Filling
02 - 2 tablespoons olive oil
03 - 2 cloves garlic, finely minced
04 - Reserved mushroom stems, finely chopped
05 - 1 small shallot, finely chopped
06 - 2 tablespoons fresh parsley, chopped
07 - 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
08 - 1/3 cup gluten-free breadcrumbs (optional)
09 - 1/3 cup grated Parmesan cheese or vegetarian hard cheese
10 - 2 ounces cream cheese, softened
11 - Salt and pepper, to taste
→ Garnish
12 - 1 tablespoon chives or parsley, finely chopped
# How to Make It:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Wipe mushrooms with a damp cloth. Carefully remove stems and set caps aside.
03 - Heat olive oil in a skillet over medium heat. Add garlic, shallot, and chopped mushroom stems, sautéing for 3 to 4 minutes until softened.
04 - Stir in parsley, thyme, and breadcrumbs. Cook for 1 to 2 minutes until fragrant, then remove from heat.
05 - Transfer sautéed mixture to a bowl. Add Parmesan cheese and cream cheese; mix thoroughly. Season with salt and pepper to taste.
06 - Generously fill each mushroom cap with the prepared mixture. Arrange stuffed caps evenly on the baking sheet.
07 - Bake for 18 to 20 minutes, until mushrooms are tender and filling is golden on top.
08 - Sprinkle with finely chopped chives or parsley and serve warm.
