Stuffed Mushrooms: a Festive and Easy Appetizer

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Stuffed Mushrooms: a Festive and Easy Appetizer | 31Daily.com

A delicious start to any gathering, these Stuffed Mushrooms make a festive and easy appetizer for any occasion.

Perfectly portioned bite-size goodness, these stuffed mushrooms are one of my perennial favorites. I first tasted a similar savory appetizer at Oregon’s landmark Timberline Lodge. A beautiful, historic lodge nestled near the top of Oregon’s Mt. Hood. An amazing place that if you’re ever in the vicinity, add it to your itinerary. You’ll be glad you did!

Years ago, they used to serve a similar stuffed mushroom in their Cascade Dining Room. I’m not sure if they still do, but if not… you can make this recipe inspired by the lodge.

While these stuffed mushrooms are a seasonless appetizer, I especially love to serve them during the holidays. Or, to be honest, even for a quiet evening at home in front of the fire. They’re really that good!

Stuffed Mushrooms: a Festive and Easy Appetizer | 31Daily.com

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Stuffed Mushrooms: a Festive and Easy Appetizer

Stuffed Mushrooms: a Festive and Easy Appetizer | 31Daily.com

A delicious start to any gathering, these Stuffed Mushrooms make a festive and easy appetizer for any occasion.

  • Author: Stephanie Wilson

Ingredients

  • 2 pounds fresh mushrooms
  • 1 tablespoon butter
  • 2 cloves garlic, minced
  • 1 pound cream cheese
  • 1/3 cup fresh parsley, chopped
  • 1 teaspoon fresh dill, chopped (or 1/2 dried)
  • 3 cloves garlic, minced
  • 1/2 cup grated Parmesan Cheese
  • 1/2 cup freshly ground bread crumbs (or Italian-style dry breadcrumbs)

Instructions

Preheat oven to 400-degrees. Clean the mushrooms, remove stems and set aside.

Saute the mushroom caps in a large skillet with a teaspoon of olive oil until softened. Set the caps aside to cool.

Mince the mushroom stems. Heat the butter in the same large skillet until hot. Add the 2 cloves of garlic and reserved, minced mushroom stems. Cook lightly and season with salt and pepper to taste.

Combine the cream cheese, remaining minced garlic, parsley, and dill. Mix thoroughly. Stuff the reserved sauteed mushroom caps by spooning in the cream cheese mixture.

Combine the parmesan cheese and the breadcrumbs. Sprinkle on top of each mushroom cap. Bake at 400 degrees until hot and light brown. Garnish with fresh parsley.

Stuffed Mushrooms: a Festive and Easy Appetizer | 31Daily.com

Written by 

Stephanie Wilson is an author, blogger, publisher, and former television news writer and producer. She lives in the Puget Sound area with her family.

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