A delicious start to any gathering, Stuffed Mushrooms make a festive and easy appetizer for any occasion.
Perfectly portioned bite-size goodness, these stuffed mushrooms are a perennial favorite. I first tasted these savory morsels at Oregon’s landmark Timberline Lodge. Since then, they’ve always found a place on the appetizer table!
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)
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.