Stuffed Mushrooms with Cream Cheese

Instructions

1. Step 1

   Heat the oven to 200°C. Line a baking sheet with parchment paper and coat it with the olive oil.

   Ingredients used: 15.0 ml Olive Oil

   Cookware: baking sheet, oven, parchment paper

2. Step 2

   Wipe the mushrooms clean, remove the stems, and finely chop the stems. Arrange the caps hollow-side up on the prepared baking sheet.

   Ingredients used: 16.0 piece Mushroom

   Cookware: baking sheet, Chef Knife, cutting board

3. Step 3

   Melt the butter in a skillet over medium heat. Add the chopped mushroom stems and salt, then cook until tender and their released moisture has evaporated.

   Timer: 6 min (fixed)

   Ingredients used: 3.0 gr Salt, 28.0 gr Unsalted Butter

   Cookware: skillet, wooden spoon

4. Step 4

   Add the garlic and cook over medium heat until fragrant. Remove the skillet from the heat.

   Timer: 1 min (fixed)

   Ingredients used: 8.0 gr Garlic

   Cookware: skillet, wooden spoon

5. Step 5

   Let the cooked mushroom mixture cool slightly.

   Timer: 5 min (fixed)

   Cookware: skillet

6. Step 6

   Combine the cooled mushroom mixture, cream cheese, Parmesan, parsley, black pepper, and 4 ½ tbsp (30 gr) breadcrumbs in a mixing bowl until evenly blended.

   Ingredients used: 1.0 gr Black Pepper, 30.0 gr Breadcrumb, 225.0 gr Cream Cheese, 40.0 gr Parmesan Cheese, 8.0 gr Parsley

   Cookware: mixing bowl, spoon

7. Step 7

   Spoon the filling into the mushroom caps, mounding it slightly without packing it tightly.

   Cookware: baking sheet, spoon

8. Step 8

   Sprinkle the remaining 2 ¼ tbsp (15 gr) breadcrumbs evenly over the filled mushrooms.

   Ingredients used: 15.0 gr Breadcrumb

   Cookware: baking sheet

9. Step 9

   Bake at 200°C until the mushroom caps are tender, the filling is hot, and the tops are golden. Rest briefly before serving.

   Timer: 20 min (fixed)

   Cookware: baking sheet, oven