CREAMY PARMESAN-STUFFED MUSHROOMS
This recipe is one of the first ones I created on my own as a young chef in my late teens. I made them for my husband soon after we started dating and I am pretty sure these mushrooms have something to do with our marriage . . .they way to a man's heart.
Provided by Slatts
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350°.
- Pop the stems off the mushrooms and set aside. Melt two tablespoons of butter in a pan over medium heat and add the mushroom caps. Cook the caps face up for about two minutes and then face down for about two minutes. Remove the mushroom from the pan and place face down on a paper towel to drain.
- Finely dice the mushroom stems. Add the remaining tablesoon of butter to the pan juices and sautee the diced mushroom stems and onions until soft.
- In a small bowl mix the cream cheese, bread crumbs, and mushroom/onion mixture. (The key is to have 1/3 of each for a good stuffing consistancy.) Season with salt and pepper.
- Mound the stuffing into the caps and top with freshly grated parmesan. Pop in oven for about 10 minutes or until browned.
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Ariyan Ahmed Sohan
[email protected]I can't wait to try this recipe!
Yesenia
[email protected]I would definitely recommend this recipe to others.
Shelby Rodman
[email protected]These stuffed mushrooms are perfect for a special occasion dinner.
Shristi Rai
[email protected]I've never made stuffed mushrooms before, but this recipe made it easy. They turned out great!
Adash Parajuli
[email protected]These stuffed mushrooms are a bit time-consuming to make, but they're definitely worth the effort.
NahidulIslam Munna
[email protected]I love the creamy parmesan sauce in these stuffed mushrooms. It's so rich and flavorful.
Brandon Spradlin
[email protected]These stuffed mushrooms are a great make-ahead appetizer. You can assemble them the day before and bake them just before serving.
Shahzad Nazeer
[email protected]I baked these stuffed mushrooms in a muffin tin to make them easier to serve.
Margarita Nuñez
[email protected]I added some chopped sun-dried tomatoes to the filling for a little extra flavor.
Crystal
[email protected]These stuffed mushrooms are a great way to use up leftover mushrooms.
Sheshisile Sithole
[email protected]I followed the recipe exactly, but my mushrooms turned out dry and rubbery. I'm not sure what went wrong.
nosiphiwo zama
[email protected]These stuffed mushrooms were a bit too salty for my taste, but I still enjoyed them.
Md Absar
[email protected]I'm not a huge fan of mushrooms, but I really enjoyed these stuffed mushrooms. The filling was creamy and flavorful, and the mushrooms were cooked perfectly.
Niamat allah Hamdard11
[email protected]These stuffed mushrooms are the perfect appetizer or side dish. They're easy to make, look impressive, and taste amazing.
Jean-Luc Leblanc
[email protected]I love how versatile this recipe is. I've made it with different types of mushrooms, cheeses, and herbs, and it always turns out delicious.
Aakrisha Pokharel
[email protected]I've made this recipe several times and it always turns out great. The mushrooms are always tender and juicy, and the filling is creamy and flavorful.
Justine Jantjies
[email protected]These stuffed mushrooms were a hit at my last dinner party! They were so easy to make and everyone loved them.