It seems like many people are not mushroom fans maybe because of their odd looks or because of their spongy texture, but this recipe has never failed to impress. We happen to love mushrooms and this is one of our favorite ways to serve them. They are wonderful as an appetizer or even as a side dish next to a grilled steak.
Stuffed mushrooms with roasted garlic and thyme cream cheese recipe
Serves 6 (two mushrooms per person)
- Nonstick cooking spray
- 12 organic mushrooms
- 1 tablespoon fresh thyme leaves, chopped finely
- 4 cloves roasted garlic (you may substitute 1 heaping tablespoon jarred roasted garlic)
- 1 (8 ounce) package cream cheese, softened
- 1/2 cup freshly grated Parmesan cheese
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon sea salt
- 1/4 teaspoon onion powder
- 1/2 cup fresh Italian breadcrumbs
- Fresh parsley for garnish
- Preheat oven to 350 degrees F.
- Clean mushrooms with a damp paper towel and carefully remove the stems and discard.
- In a bowl add cream cheese, Parmesan cheese, salt and black pepper, onion powder, roasted garlic and thyme.
- Using a small spoon, fill each mushroom cap with a generous amount of cream cheese mixture.
- Generously sprinkle the breadcrumbs over each of the mushrooms.
- Spray a baking sheet with cooking spray and arrange the mushroom caps on prepared sheet.
- Bake for 20 minutes in the preheated oven or until the mushrooms tops turn a golden brown and liquid starts to form under caps.
- Remove from the oven and allow to cool for five minutes before serving.
More mushroom recipes
Mushroom stuffed chicken
Jack Daniels mushroom sauce