Enchanted Forest Mushroom Nibbles (Printable)

Roasted mushrooms filled with a savory herb and cheese blend, perfect for entertaining or snacking.

# 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 breadcrumbs, gluten-free if needed
09 - 1/3 cup grated Parmesan cheese or vegetarian hard cheese
10 - 2 ounces cream cheese, softened
11 - Salt, to taste
12 - Black pepper, to taste

→ Garnish

13 - 1 tablespoon chives or parsley, finely chopped

# Directions:

01 - Set oven to 400°F and line a baking sheet with parchment paper.
02 - Clean mushrooms using a damp cloth. Carefully remove stems and set caps aside.
03 - Heat olive oil in a skillet over medium heat. Add garlic, shallot, and chopped mushroom stems; cook 3 to 4 minutes until softened.
04 - Stir in fresh parsley, thyme, and breadcrumbs. Cook for 1 to 2 minutes until fragrant. Remove from heat.
05 - Transfer mixture to a bowl. Incorporate Parmesan cheese and softened cream cheese until well blended. Season with salt and pepper.
06 - Fill each mushroom cap generously with the prepared mixture. Arrange on the prepared baking sheet.
07 - Place in the oven and bake for 18 to 20 minutes until mushrooms are tender and tops turn golden.
08 - Sprinkle with chopped chives or parsley. Serve warm.

# Expert Advice:

01 -
  • One pot meal
  • Freezer friendly
02 -
  • For extra flavor, add a pinch of chili flakes or swap Parmesan for crumbled goat cheese.
  • To make vegan, use dairy free cream cheese and vegan Parmesan.
03 -
  • Use gluten free breadcrumbs to accommodate dietary restrictions.
  • Adjust the amount of garlic to your taste for best flavor.
Return