Herb-Cream Cheese Stuffed Mushrooms
Description
These bite-sized mushroom caps are filled with a creamy, herby mixture of cream cheese, sun-dried tomatoes, and Parmesan, offering a delightful flavor boost. Perfect as a crowd-pleasing appetizer or a tasty veggie side.
Ingredients
- 2 Tbsp salted butter
- ½ yellow onion, finely diced
- 1 sprig rosemary
- 3 garlic cloves, minced
- 1 tsp chopped parsley (plus extra for garnish)
- 2 Tbsp crushed walnuts
- 8 oz cream cheese
- ½ tsp salt
- ½ tsp black pepper, freshly ground
- ½ cup breadcrumbs (Italian or panko)
- ⅓ cup shredded Parmesan
- 3 Tbsp sun-dried tomatoes, minced (plus 1 Tbsp oil reserved)
- 16 oz button mushrooms
Instructions
- Sauté: Heat butter in a skillet, sauté onions and rosemary until soft, then add garlic and cook for another minute.
- Prepare Filling: Transfer onion mixture, parsley, walnuts, cream cheese, salt, and pepper to a food processor and pulse until combined. Fold in breadcrumbs, Parmesan, and sun-dried tomatoes.
- Prepare Mushrooms: Clean mushrooms, remove stems, and gently scoop out the insides. Fill the caps with the cream cheese mixture.
- Bake: Drizzle the reserved oil over the stuffed mushrooms and bake for 15 minutes at 400°F.
- Finish: Garnish with parsley and serve warm.
stuffed mushrooms, herby mushrooms, vegetarian appetizer
Did you make this recipe?
