Roasted mushrooms filled with herbs, garlic, and cheese for a flavorful, easy-to-prepare starter.
# Components:
→ 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 or regular breadcrumbs
09 - 1/3 cup grated Parmesan cheese or vegetarian hard cheese
10 - 2 ounces cream cheese, softened
11 - Salt and pepper, to taste
→ Garnish
12 - 1 tablespoon chives or parsley, finely chopped
# Method:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - Wipe mushrooms with a damp cloth. Carefully remove and reserve the stems, set mushroom caps aside.
03 - Heat olive oil in a skillet over medium heat. Add garlic, shallot, and chopped mushroom stems; sauté for 3 to 4 minutes until softened.
04 - Stir in parsley, thyme, and breadcrumbs. Cook for 1 to 2 minutes until fragrant, then remove from heat.
05 - Transfer the sautéed mixture to a bowl. Incorporate Parmesan cheese and cream cheese. Season with salt and pepper and mix until smooth.
06 - Generously fill each mushroom cap with the cheese and herb mixture. Arrange on the prepared baking sheet.
07 - Bake for 18 to 20 minutes until mushrooms are tender and the tops are golden brown.
08 - Sprinkle with finely chopped chives or parsley. Serve warm.
