Roasted mushrooms with herb, garlic, and cheese filling create a flavorful, easy-to-make vegetarian snack.
# 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 breadcrumbs (use gluten-free if needed)
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 and line a baking sheet with parchment paper.
02 - Clean mushrooms gently with a damp cloth. Remove stems carefully and set caps aside.
03 - Heat olive oil in a skillet over medium heat. Add garlic, shallot, and chopped mushroom stems; sauté until softened, about 3 to 4 minutes.
04 - Stir in parsley, thyme, and breadcrumbs; cook for 1 to 2 minutes until fragrant, then remove from heat.
05 - Transfer mixture to a bowl. Add Parmesan and cream cheese, mixing until well combined. Season with salt and pepper.
06 - Fill each mushroom cap generously with the filling mixture. Arrange stuffed caps on the prepared baking sheet.
07 - Bake for 18 to 20 minutes until mushrooms are tender and tops are golden brown.
08 - Sprinkle chives or parsley over the baked mushrooms and serve warm.
