Description
Savory mushroom caps filled with a creamy blend of cream cheese, parmesan, toasted garlic, and fresh rosemary. A perfect bite-sized appetizer for any occasion.
Ingredients
Scale
- 20 medium white button or cremini mushrooms
- 4 oz cream cheese, softened
- 1/4 cup grated parmesan cheese
- 3 cloves garlic, minced
- 1 tablespoon fresh rosemary, finely minced
- 2 tablespoons unsalted butter
- 2 tablespoons breadcrumbs (optional)
- Salt and black pepper to taste
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Remove the stems from the mushrooms. Finely chop the stems and set the caps aside on the baking sheet.
- Melt butter in a pan over medium heat. Sauté the chopped mushroom stems, minced garlic, and rosemary for 3-5 minutes until fragrant and browned.
- In a bowl, mix the softened cream cheese, sautéed garlic-rosemary mixture, and parmesan cheese until smooth.
- Spoon the filling into each mushroom cap, pressing down gently to secure it.
- Optional: Sprinkle the tops with a few extra breadcrumbs or parmesan.
- Bake for 15-20 minutes until the mushrooms are tender and the tops are golden brown.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American