Creamy Stuffed Mushrooms
Hot out of the oven, these rich and creamy bites are going to be everyone’s favorite.
Remove stem from mushroom cap, and scrape out a bit of the center of the mushroom so as not too thick. Finely chop the stems and place in a bowl with the oil, garlic, lemon juice, breadcrumbs and pepper. Mix together then spoon mixture back into mushroom caps. Place on a broil pan or shallow dish and broil for 5 minutes in oven.
In a small pan, combine cheeses and cream over gentle heat until smooth.
Carefully spoon cheese mixture into each mushroom cap,then broil for another 5 minutes. To serve, top each with some lemon zest and parsley.
Creamy Stuffed Mushrooms
Ingredients
- 12 cremini mushrooms small portabello
- 2 Tbsp olive oil
- 1 garlic clove minced
- Zest from 1 lemon and juice
- 1 Tbsp fresh GF bread crumbs finely ground
- ½ tsp pepper
- 3 Tbsp goat cheese or feta, or Gorgonzola
- 2 Tbsp heavy cream
- 3-4 Tbsp freshly grated Parmesan
- 2 Tbsp fresh Italian parsley/and or chives finely chopped
Instructions
- Remove stem from mushroom cap, and a bit of the center of the mushroom so as not too thick. Finely chop the stems and place in a bowl with the oil, garlic, lemon juice, breadcrumbs and pepper. Mix together then spoon mixture back into mushroom caps.
- Place on a broil pan or shallow dish and broil for 5 minutes in oven.
- In a small pan, combine cheeses and cream over gentle heat until smooth. Carefully spoon cheese mixture into each mushroom cap,then broil for another 5 miutes. To serve, top each with some lemon zest and parsley.
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