Top Menu

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
Print
Author:
Prep time:
Cook time:
Total time:
Serves: 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
  1. 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.
  2. Place on a broil pan or shallow dish and broil for 5 minutes in oven.
  3. 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.

 

No comments yet.

Leave a Reply

Comments

comments