Stuffed mushrooms only take minutes to prep and make a tasty party food or appetizer! The creamy filling is full of fresh herbs and garlic, perfect with the soft baked mushrooms. You can even prep them ahead, freeze them and then bake! Vegetarian, vegan and/or gluten free.
1lb(450g) mushrooms(I used chestnut. Button are too small, but choose another small-ish variety)
1tbsp olive oil
2 clovesgarlicfinely chopped
4oz(150g) cream cheese, softeneddairy free cream cheese for vegan
1tablespoonchopped fresh herbs (parsley, sage, rosemary, thyme etc...)use your favourites
¼teaspooneach, salt and pepper
chopped fresh herbs
Preheat the oven to 400F/200C.
Clean the mushrooms and remove the stems. Place the mushroom caps on a lightly greased baking sheet. Chop the stems finely.
Heat the oil in a frying pan and sautee the chopped mushroom stems for about 4 minutes until they release their moisture. Add the garlic and sautee for a further minute. Transfer to large bowl and allow to cool.
When the mushroom mixture is cool, add the cream cheese, breadcrumbs, herbs and salt and pepper. Mix well to combine.
Spoon heaped teaspoonfuls of the mixture into the mushroom caps. Place the tray in the oven and bake for 20 minutes or until hot and the mushrooms release their juices slightly onto the tray.