Roasted mushrooms with an herb, garlic, and cheese filling offer a savory, elegant bite.
# 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 - 50 grams (2 ounces) cream cheese, softened
11 - Salt and freshly ground black pepper, to taste
→ Garnish
12 - 1 tablespoon finely chopped chives or parsley
# Directions:
01 - Set oven to 400°F (200°C) and line a baking sheet with parchment paper.
02 - Clean mushrooms with a damp cloth and carefully remove stems, reserving caps.
03 - Heat olive oil in a skillet over medium heat. Add garlic, shallot, and chopped mushroom stems, sautéeing for 3 to 4 minutes until softened.
04 - Stir in parsley, thyme, and breadcrumbs; cook for an additional 1 to 2 minutes until fragrant. Remove from heat.
05 - Transfer mixture to a bowl and blend in Parmesan and cream cheese until uniform. Season with salt and pepper.
06 - Generously fill each mushroom cap with the prepared mixture. Arrange on the baking sheet.
07 - Cook in preheated oven for 18 to 20 minutes, until mushrooms are tender and tops are golden brown.
08 - Sprinkle with chopped chives or parsley and serve warm.
