Garlic-Parmesan Stuffed Mushrooms

Holiday cooking is one of the joys of the season. A kitchen filled with laughter and the scent of roasting dishes: It’s classic holiday magic. Amid the hustle, don’t forget a tasty appetizer to appease hungry guests. These umami-rich stuffed mushrooms are perfect for entertaining. Prep them the night before and refrigerate until ready to bake, then serve when they’re golden and bubbling. Make a double batch if you’re serving a crowd — they disappear fast!

Servings: 15

Ingredients

15 mushrooms

1 tbsp. canola oil

2 tbsp. garlic, chopped

½ tbsp. and 1 tsp. kosher salt, divided

½ tbsp. and 1 tsp. black pepper, divided

8 oz. cream cheese, softened

¼ c. Italian breadcrumbs

½ c. shredded parmesan cheese, divided

2 tbsp. fresh parsley, chopped (plus extra for garnish)

Preparation

1. Preheat oven to 350° F.

2. Cut the stems off the mushrooms. Finely chop the stems, and set the mushroom caps aside for later.

3. Heat the oil in a pan over high heat. Cook the chopped stems with the garlic, ½ tbsp. salt, and ½ tbsp. pepper for about six to eight minutes, stirring frequently. Be careful not to burn the garlic. Remove from heat.

4. In a medium bowl, combine the cooked stems, cream cheese, breadcrumbs, half of the parmesan, parsley, and the remaining salt and pepper, mixing until evenly combined. The mixture should be thick.

5. Space out the mushroom caps evenly on a baking sheet. Spoon a generous amount of the cream cheese mixture into each mushroom.

6. Top each mushroom with a sprinkle of parmesan cheese. Bake for 20 minutes.

7. Garnish with a sprinkle of parsley, then serve and enjoy!

Recipe provided by Tasty.