Stuffed Mushrooms with Herb Cream Cheese
Large brown mushrooms are filled with a savory mixture of sautéed mushroom stems, shallot, garlic, and creamy herb cream cheese, then topped with Parmesan and breadcrumbs and baked until golden brown.
- 40 min
- 349 kcal / serving
- easy
- vegetarian
- Protein
- 15.4 g
- Fat
- 25.8 g
- Carbs
- 14.8 g
Contains: milk, gluten (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
2 servings
- 12 large brown mushrooms
- 1 shallot
- 1 garlic clove
- 1 tbsp olive oil
- 150 g plain cream cheese
- 2 tbsp chopped parsley
- 1 tbsp chopped chives
- 2 tbsp grated Parmesan
- 1 tbsp breadcrumbs
- Salt
- Pepper
Method
- Preheat the oven to 180 °C conventional (160 °C fan). Clean the mushrooms, carefully twist out the stems and chop them finely. Finely dice the shallot and garlic clove.
- Heat olive oil in a pan. Sauté the chopped mushroom stems, shallot, and garlic over medium heat for 5-7 minutes until the liquid has evaporated. Season with salt and pepper and let the mixture cool.
- In a bowl, combine the cream cheese with the chopped parsley and sliced chives. Fold in the cooled mushroom mixture and mix everything well. Season the filling with salt and pepper to taste.
- Fill the mushroom caps with the prepared cream cheese mixture.
- Mix Parmesan and breadcrumbs in a small bowl and sprinkle evenly over the stuffed mushrooms.
- Place the stuffed mushrooms on a baking sheet and bake in a preheated oven at 180 °C (350 °F) top/bottom heat (160 °C / 325 °F convection) for about 15-20 minutes, until golden brown.
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