Appetizers

Creamy Stuffed Mushrooms

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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

Marla Hingley
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Servings 4

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.
Tried this recipe?Let us know how it was!

 

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