Hellllooooooooooooo! We haven’t posted a new recipe in…nearly a year…but we are BACK, and are only back because this recipe is so good, that I felt it needed to be posted and shared.
So Elide and I were invited to go to a new friend’s potluck, and our friend was going to be the only person we knew, so we weren’t sure if we had adventurous eaters, picky eaters, vegetarians, people with a gluten intolerance, orrrr what. Elide was stressed. So I posted to Instagram. And I got SO many great responses. All of which I was totally set on Elide making and me eating. Some of the responses were: buffalo chicken dip, brussels sprouts, charcuterie board, egg rolls, spinach and artichoke dip, her elote cauliflower (which is our most viewed recipe so check that out), baked brie, AND MORE! But two stood out to us: hummus (and Elide has a great recipe) and stuffed mushrooms (which Elide has also made before for a meal with friends).
The hummus was just kind of a back-up, fail proof, who-cares-if-they-eat-it-or-not pick, but the stuffed mushrooms we thought could be a great choice because they are vegetarian friendly, and just all around delicious.
The hummus wasn’t as much of a hit this time, but everyone LOVED the stuffed mushrooms!! And IIIIIII loved the stuffed mushrooms. I don’t even like mushrooms, and I love these stuffed mushrooms.
SO if you are in need of an easy, delicious, crowd pleaser app to bring to your holiday events, give these a try.
And do not skimp on the parmesan cheese on top. It seriously makes the dish.
Prep time: 15 minutes
Cook time: 35 minutes
- 1 1/2 lbs of baby mushrooms (Elide used baby Bella mushrooms)
- 1 tbsp of butter or olive oil (Elide used olive oil)
- 2 cloves of garlic
- 1/3 cup panko breadcrumbs
- 1/3 cup grated Parmesan, plus more for topping
- 4 oz cream cheese
- 1 tbsp of thyme (if dried use 1/2)
- 2 tbsp of parsley
1. Preheat oven to 400 degrees
2. Remove stems from mushrooms. Put the mushrooms aside and use a food processor to pulse the mushroom stems until very fine. Add one clove of garlic to the stem mixture and pulse until the garlic is minced. If you do not have a food processor, chop the stems by hand until a very fine texture is achieved, and mince the garlic by hand.
3. In a medium skillet add your oil or butter and allow it to melt. The add the mushroom stem and garlic mixture to the skillet and cook for about 6-7 minutes until most of the moisture is out. Add the second clove of garlic (minced) and cook for about a minute until fragrant. Add the breadcrumbs to the skillet and toast for about 2 minutes. Season with salt and pepper to taste. Remove from heat and let cool.
4. Once the mixture is slightly cooled, in a separate bowl, mix cream cheese, Parmesan, the mushroom mix from skillet, parsley and thyme. Season with salt and pepper.
5. Align your mushroom caps on a baking sheet, and fill each mushrooms cap with about 1 tbsp of the mixture… if you have any left over, just add more to each mushroom.
6. Bake the mushrooms for 20 minutes
7. After 20 minutes add extra Parmesan on top of each mushroom and broil for a few minutes until the Parmesan is golden brown.
Elide Tip: if you want to make the mushrooms extra amazing (albeit not vegetarian), sauté some finely chopped bacon until crispy. Place on a paper towel lined plate and start cooking your mushrooms in the same pan. Add the bacon to the mushroom mixture before adding in the bread crumbs.