Ingredients
Scale
- 12 large mushrooms, cleaned
- 1 cup (225 g) cream cheese, softened
- 1/2 cup (50 g) shredded cheddar cheese
- 1/4 cup (60 g) grated Parmesan cheese
- 2 cloves garlic, minced
- 1/4 cup (15 g) fresh parsley, chopped
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- Preheat your oven to 375°F (190°C).
- Remove the stems from the mushrooms and chop them finely.
- In a skillet, heat olive oil over medium heat, add chopped mushroom stems and garlic, and sauté for about 3 minutes.
- Add cream cheese, cheddar cheese, Parmesan, parsley, oregano, salt, and pepper to the skillet. Stir until well combined.
- Stuff each mushroom cap with the cheese mixture and place them on a baking sheet.
- Bake for 20 minutes or until the mushrooms are tender and the tops are golden brown.
Notes
- Feel free to add cooked bacon bits for extra flavor.
- These mushrooms can be prepared ahead of time and baked just before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Oven
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sodium: 420 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 35 mg
Keywords: stuffed mushrooms, easy appetizer, crowd-pleaser