Enchanted Forest Mushroom Nibbles (Printable)

Roasted mushrooms filled with herbs, garlic, and cheese for a savory, flavorful starter or snack.

# What you 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 (gluten-free if needed)
09 - 1/3 cup grated Parmesan cheese or vegetarian hard cheese
10 - 2 ounces cream cheese, softened
11 - Salt and pepper, to taste

→ Garnish

12 - 1 tablespoon chives or parsley, finely chopped

# Directions:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - Clean the mushrooms with a damp cloth. Carefully remove stems and set caps aside.
03 - Heat olive oil in a skillet over medium heat. Add garlic, shallot, and finely 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 fragrant, then remove from heat.
05 - Transfer the mixture to a bowl. Add Parmesan cheese and cream cheese; mix until well combined. Season with salt and pepper.
06 - Generously fill each mushroom cap with the prepared mixture. Arrange the stuffed caps evenly on the lined baking sheet.
07 - Bake for 18 to 20 minutes until mushrooms are tender and the tops are golden brown.
08 - Sprinkle with finely chopped chives or parsley. Serve warm.

# Expert Advice:

01 -
  • One pot meal
  • Freezer friendly
02 -
  • Use gluten free breadcrumbs for a gluten free version
  • Substitute dairy ingredients with vegan alternatives for a vegan dish
03 -
  • Make sure mushrooms are dry before filling for better roasting
  • Use fresh herbs for brightest flavor
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