Enchanted Forest Mushroom Nibbles (Printable Version)

Roasted mushrooms stuffed with savory herbs, garlic, and cheese make a charming and flavorful appetizer.

# 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 gluten-free breadcrumbs (optional if gluten-free required)
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

# Steps to Follow:

01 - Set oven to 400°F and line a baking sheet with parchment paper.
02 - Wipe mushrooms clean with a damp cloth. Remove stems carefully and reserve the caps.
03 - Heat olive oil in a skillet over medium heat. Add garlic, shallot, and chopped mushroom stems, cooking 3 to 4 minutes until softened.
04 - Stir in parsley, thyme, and breadcrumbs; cook 1 to 2 minutes until fragrant. Remove from heat.
05 - Transfer mixture to a bowl. Incorporate Parmesan cheese and cream cheese until fully blended. Season with salt and pepper.
06 - Fill each mushroom cap generously with the prepared mixture. Arrange on the lined baking sheet.
07 - Bake for 18 to 20 minutes, until caps are tender and filling is golden brown.
08 - Sprinkle with chopped chives or parsley and serve warm.

# Additional Tips::

01 -
  • One pot meal
  • Freezer friendly
02 -
  • Contains dairy and gluten, consider substitutes for dietary needs
  • Use fresh herbs for best flavor impact
03 -
  • Don't overcrowd the baking sheet to ensure even cooking
  • Use fresh herbs whenever possible for enhanced aroma
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