Enchanted Forest Mushroom Nibbles (Printable)

Tender roasted mushrooms filled with herbs, garlic, and creamy cheese for a delightful starter or snack.

# What You’ll Need:

→ Mushrooms

01 - 16 large cremini or white button mushrooms, stems removed and reserved

→ Filling

02 - 2 tablespoons olive oil
03 - 2 cloves garlic, finely minced
04 - Reserved mushroom stems, finely chopped
05 - 1 small shallot, finely chopped
06 - 2 tablespoons fresh parsley, chopped
07 - 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
08 - 1/3 cup breadcrumbs (use gluten-free if needed)
09 - 1/3 cup grated Parmesan cheese or vegetarian hard cheese
10 - 2 ounces cream cheese, softened
11 - Salt and black pepper, to taste

→ Garnish

12 - 1 tablespoon chives or parsley, finely chopped

# How-To:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Wipe mushrooms with a damp cloth. Remove stems carefully and set caps aside.
03 - Heat olive oil in a skillet over medium heat. Add garlic, shallot, and chopped mushroom stems. Sauté for 3 to 4 minutes until softened.
04 - Stir in parsley, thyme, and breadcrumbs. Cook for 1 to 2 minutes until the mixture is fragrant, then remove from heat.
05 - Transfer mixture to a bowl. Incorporate Parmesan cheese and cream cheese. Season with salt and black pepper, mixing until well combined.
06 - Fill each mushroom cap generously with the cheese and herb mixture. Arrange caps on the prepared baking sheet.
07 - Bake for 18 to 20 minutes until mushrooms are tender and the tops are golden brown.
08 - Sprinkle with chopped chives or parsley. Serve warm.

# Expert Advice:

01 -
  • One pot meal
  • Freezer friendly
02 -
  • Contains dairy (Parmesan, cream cheese) gluten (breadcrumbs)
  • For gluten free or dairy free diets, use appropriate substitutes
03 -
  • For extra flavor, add a pinch of chili flakes or swap Parmesan for crumbled goat cheese
  • To make vegan, use dairy free cream cheese and vegan Parmesan
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