Cheesy Stuffed Mushroom Caps
A ridiculously easy and delicious snack using my 2 favorite foods – mushrooms and cheese! Mushrooms are so versatile and these jumbo mushroom caps are stuffed with 2 kinds of cheese, parsley, breaded and baked – yum! Bon Appétit!
Ingredients
- 12 whole baby bella mushrooms (large)
- 1/2 cup chopped parsley
- 3 cloves minced garlic
- 1 tbsp olive oil
- 1/4 tsp black pepper
- Pinch of salt
- 5 tbsp cream cheese
- 2 tbsp feta cheese
- 1 tbsp thyme
- Pinch of cayenne powder
- 1/3 cup breadcrumbs
Instructions
- Preheat the oven to 400°F.
- Lightly grease a baking tray or use parchment paper.
- Rinse the mushrooms and dry well. Remove the stems and set aside.
- Arrange the mushroom caps on the baking tray.
- Chop the mushrooms stems, parsley, and mince the garlic cloves.
- In a small frying pan, heat the olive oil and add the chopped mushrooms stems. Fry for about 2 minutes, then add the minced garlic, and continue frying for about 5 minutes. Remove from heat and season with salt and pepper. Transfer to a medium bowl and let them cool.
- Add the cream cheese, feta cheese, chopped parsley, thyme, and cayenne pepper to the mushrooms stem mixture and combine well to create the filling.
- Place the breadcrumbs in a small pile. Spoon the filling into the mushroom caps, and then dip each mushroom in the breadcrumbs and place it back on the baking tray.
- Bake for 20 minutes until the mushrooms are cooked and the breadcrumbs on top are golden. Serve and enjoy.
