Classic Creamy Garlic and Herb Cheese Filled Roasted Mushrooms
Enjoy these savory roasted mushrooms filled with a rich and creamy blend of cream cheese, garlic, and fresh herbs, topped with Parmesan cheese.
Equipment
- Damp paper towel
- Baking sheet
- Parchment paper
- Medium bowl
- Small spoon or piping bag
Ingredients
Main Ingredients
- 24 medium-sized Large Crimini Mushrooms or white button mushrooms
- 8 ounces Cream Cheese softened
- 3-4 cloves Garlic minced
- 2 tablespoons Fresh Herbs finely chopped (e.g., parsley, chives, thyme, or a blend)
- 1/4 cup Parmesan Cheese grated
- Salt To taste
- Black Pepper To taste
- 1-2 tablespoons Olive Oil
Instructions
Preparation
- Clean the mushrooms with a damp paper towel and remove the stems, then arrange them on a parchment-lined baking sheet and lightly brush with olive oil.
Filling
- In a bowl, combine softened cream cheese, minced garlic, chopped fresh herbs, grated Parmesan cheese, salt, and pepper, then mix until smooth and creamy.
Assembly and Cooking
- Generously fill each mushroom cap with the cream cheese mixture using a spoon or piping bag.
- Preheat oven to 375°F (190°C) and bake the filled mushrooms for 20-25 minutes, until tender and golden brown.
- Let the roasted mushrooms cool for a few minutes before serving warm.
Notes
For an extra mushroom flavor boost, finely chop the mushroom stems and mix them into the cream cheese filling. These mushrooms are best served warm as an appetizer or side dish. Feel free to experiment with different herb combinations to suit your taste.