Description
These cheesy stuffed mushroom bites are one of those appetizers that seem to vanish from the serving platter in no time. The creamy filling, savoury mushrooms, and bubbling cheddar make them hard to resist, whether you’re serving them for a holiday gathering, game day, or a casual get-together.
Ingredients
Units
Scale
- 18 large white mushrooms
- 1/2 cup - 125 g cream cheese, softened (about 1/2 brick)
- 3 spring onions, finely sliced
- 1/2 cup grated cheddar cheese, divided
- 1 tbsp butter
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 tsp dried parsley, for garnish
Instructions
- Preheat your oven to 350⁰F (180⁰C) and lightly grease a baking sheet or line it with parchment paper.
- Carefully remove the stems from the 18 large white mushrooms. Place the mushroom caps open side up on the prepared baking sheet.
- Finely chop the mushroom stems into small pieces.
- Melt 1 tbsp butter in a frying pan over medium heat.
- Add the chopped mushroom stems, 1/4 tsp salt, and 1/4 tsp black pepper.
- Cook for 4 to 5 minutes until the mushrooms release their moisture and become lightly golden.
- Remove from the heat and allow them to cool slightly.
- In a mixing bowl, combine the softened 125 g cream cheese, sliced 3 spring onions, the cooked mushroom stems, and 1/4 cup grated cheddar cheese. Stir until well combined.
- Spoon the filling into each mushroom cap, pressing it down gently so each mushroom is generously filled.
- Sprinkle the remaining 1/4 cup of grated cheddar cheese evenly over the tops.
- Bake at 350⁰F (180⁰C) for 25 to 30 minutes, or until the mushrooms are tender and the cheese is melted and lightly browned.
- Remove from the oven and sprinkle with 1 tsp dried parsley before serving.
Notes
Created, prepared, tried, and tested by Corlea
