Enchanted Forest Mushroom Nibbles (Print version)

Roasted mushrooms stuffed with herbs, garlic, and cheese for a flavorful, easy, vegetarian appetizer.

# What You 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 replacement)
09 - 1/3 cup grated Parmesan cheese or vegetarian hard cheese
10 - 2 ounces cream cheese, softened
11 - Salt and freshly ground black pepper, to taste

→ Garnish

12 - 1 tablespoon chives or parsley, finely chopped

# How to Make:

01 - Set oven to 400°F and line a baking sheet with parchment paper.
02 - Wipe mushrooms clean with a damp cloth. Carefully remove stems and set the caps aside.
03 - Heat olive oil in a skillet over medium heat. Sauté garlic, shallot, and chopped mushroom stems for 3 to 4 minutes until softened.
04 - Incorporate parsley, thyme, and breadcrumbs into the skillet. Cook for 1 to 2 minutes until fragrant, then remove from heat.
05 - Transfer mixture to a bowl. Stir in Parmesan cheese and softened cream cheese until evenly combined. Season with salt and pepper to taste.
06 - Generously fill each mushroom cap with the prepared filling and arrange them on the baking sheet.
07 - Place mushrooms in the oven and bake for 18 to 20 minutes until tender and golden on top.
08 - Sprinkle chives or parsley over the baked mushrooms and serve warm.

# Expert tips:

01 -
  • One pot meal
  • Freezer friendly
02 -
  • Contains dairy (Parmesan, cream cheese) and gluten (breadcrumbs)
  • Use gluten free or dairy free substitutes for dietary needs
03 -
  • Use fresh herbs for more vibrant flavor
  • Ensure mushrooms are dry before stuffing to avoid sogginess
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