Ingredients
- 8 oz Whole Mushrooms
- 1 tbs Butter
- 1 clove Garlic Minced
- 2 tbs Breadcrumbs I used Italian here
- 2 tbs Cheese Freshly shredded. I used Farmer cheese here.
- 2 oz Cream Cheese
- 1 tbs Herbs Fresh Chopped – I used Basil, Mint, and Parsley. It's what I had available in the garden. 😉
- 1 ea Salt To taste
- 1 ea Pepper To taste
- 1 ea Parmesan Optional – Topping
Instructions
- Gather your ingredients. Clean the mushrooms. Set your oven for 400 degrees.
- Remove the stems and chop them up.
- Melt the butter over low heat. Cook the chopped stems in the butter with garlic. Adjust the heat as needed…. just don't burn the butter.
- Add the crumbs to the stems. Add some salt & pepper to your liking.
- Continue to cook until the stems have reached a color and texture of your liking.
- Combine the stems with all of the other ingredients in a large bowl.
- Mix well (I use my hands for this).
- Stuff the shrooms and place them on a baking sheet or dish. Sprinkle with Parmesan if you'd like.
- Bake for about 20-30 minutes until the tops of the mushrooms are nicely browned.
- Serve & Enjoy!
Notes
- I’ll admit this is not my favorite stuffed mushroom. But it is still tasty – especially if you’re looking for a vegetarian stuffing. I promise I’ll keep tinkering and update the recipe. 😉
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