FOOD + ENTERTAINING
STUFFED MUSHROOMS
1 ½ pounds baby mushrooms , rinsed 2 tablespoons unsalted butter 2 cloves garlic , finely chopped ¼ cup bread crumbs
Kosher salt and freshly ground black pepper
¼ cup finely grated Parmesan , plus more for topping
4 ounces cream cheese , softened
2 tablespoons chopped fresh parsley , plus more for serving
1 tablespoon chopped fresh thyme
Preheat oven to 400 degrees . Grease a baking sheet with cooking spray . Remove stems from mushrooms and finely chop . Arrange caps on prepared baking sheet .
In a medium skillet over medium heat , melt butter . Add chopped mushrooms stems and cook , stirring frequently , until most of the moisture is evaporated , about 5 minutes . Add garlic and cook , stirring , until fragrant , about 1 minute more . Add bread crumbs and cook , stirring frequently , until slightly toasted , about 3 minutes ; season with salt and pepper . Let cool slightly .
Transfer bread crumb mixture to a large bowl . Add Parmesan , cream cheese , parsley and thyme ; season with salt and pepper and stir to combine . Fill mushroom caps with filling and sprinkle with more Parmesan .
Bake stuffed mushrooms until softened and the tops are golden , about 20 minutes .
Transfer stuffed mushrooms to a serving dish . Top with parsley .
Recipe from Makinze Gore , Delish
MAKE AHEAD : Unbaked stuffed mushrooms can be stored in the freezer for up to 3 months . Freeze them in a flat layer , then transfer to a resealable freezer-safe bag for easy storage . When you ’ re ready for them , bake them frozen , but make sure to add a bit of cooking time .
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