Description
Delicious stuffed portobello mushrooms filled with cream cheese, garlic, and herbs for a flavorful bite.
Ingredients
Scale
- 8 large portobello mushrooms (sturdy and flavorful)
- 4 oz cream cheese (softened)
- 2 cloves garlic (minced)
- 2 tbsp fresh parsley (finely chopped)
- 1 tsp fresh thyme (chopped)
- 1 tsp lemon zest
- 1/2 tsp smoked paprika (optional)
- to taste salt and pepper
Instructions
- Preheat your oven to 180°C (355°F) and line a baking sheet with parchment paper.
- Gently clean the mushrooms with a damp cloth, then carefully remove the stems and chop them finely. Set aside.
- In a mixing bowl, combine the softened cream cheese, minced garlic, chopped parsley, thyme, lemon zest, smoked paprika, and a pinch of salt and pepper. Mix until smooth and well incorporated.
- Use a spoon or piping bag to stuff each mushroom cap generously with the cheese mixture, pressing slightly to pack the filling inside.
- Arrange the stuffed mushrooms on the prepared baking sheet, placing them upright so the filling stays centered.
- Bake in the oven for 15-20 minutes until the filling is bubbling and golden around the edges, and the mushrooms are tender.
- Remove from the oven and let rest for 5 minutes. Serve warm, garnished with extra herbs if desired, and enjoy the rich, cheesy flavor with a tender bite.
Notes
- For added flavor, experiment with different herbs or cheese varieties.
- These mushrooms make a great appetizer or side dish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 2 stuffed mushrooms
- Calories: 150
- Sugar: 1g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 25mg