Stuffed Mushrooms

Instructions

1. Step 1

   Preheat the oven to 190°C.

   Timer: 10 min (fixed)

   Cookware: oven — preheat to 190°C

2. Step 2

   On the cutting board, use the chef's knife to remove the stems from 18 mushroom caps and finely chop the reserved stems. Arrange the caps cavity-side up in a single layer on one 33 x 46 cm baking sheet.

   Parallel with step: 1

   Ingredients used: 18.0 piece Mushroom

   Cookware: baking sheet, Chef Knife, cutting board

3. Step 3

   Heat 10 ml olive oil in the skillet over medium heat, then sauté the chopped mushroom stems, garlic, 1 gr salt, and black pepper until the stems are softened, fragrant, and their moisture has evaporated.

   Timer: 5 min (fixed)

   Ingredients used: 1.0 gr Black Pepper, 2.0 clove Garlic, 10.0 ml Olive Oil, 1.0 gr Salt

   Cookware: skillet — medium heat, spoon

4. Step 4

   Remove the skillet from the heat and let the stem mixture cool until warm, not hot.

   Timer: 5 min (fixed)

   Cookware: skillet — off heat

5. Step 5

   Transfer the warm stem mixture to the mixing bowl, then stir in the cream cheese, 35 gr Parmesan cheese, and parsley until evenly combined and creamy.

   Ingredients used: 225.0 gr Cream Cheese, 35.0 gr Parmesan Cheese, 15.0 gr Parsley

   Cookware: mixing bowl, spoon

6. Step 6

   Brush the mushroom caps with the remaining olive oil and sprinkle with the remaining salt. Spoon the filling into the caps, mounding it slightly, then top with the remaining Parmesan cheese.

   Ingredients used: 5.0 ml Olive Oil, 15.0 gr Parmesan Cheese, 0.5 gr Salt

   Cookware: baking sheet, pastry brush, spoon

7. Step 7

   Bake at 190°C until the mushrooms are tender, the filling is hot, and the Parmesan is golden brown.

   Timer: 18 min (fixed)

   Cookware: baking sheet, oven — 190°C bake