Description
A delicious and indulgent appetizer featuring portobello mushrooms stuffed with cream cheese, garlic, herbs, and drizzled with truffle oil.
Ingredients
Scale
- 12 large portobello or cremini mushrooms
- 8 oz cream cheese, softened
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1 tbsp fresh thyme, chopped
- 2 tbsp truffle oil
- 1/4 cup grated Parmesan cheese
- 1/4 cup breadcrumbs
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). Clean the mushrooms with a damp cloth and remove the stems.
- In a bowl, combine softened cream cheese, minced garlic, chopped herbs, and grated Parmesan. Stir in a splash of truffle oil and season with salt and pepper.
- Spoon the filling into each mushroom cap, packing it slightly.
- Drizzle the stuffed mushrooms with additional truffle oil.
- Bake for 20-25 minutes, until golden and bubbly. Check around 20 minutes to avoid overbrowning.
- Allow to cool slightly before serving, garnishing with extra fresh herbs if desired.
Notes
Choose fresh mushrooms for best results. Allow cream cheese to soften for easy mixing.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 3 stuffed mushrooms
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 35mg
Keywords: stuffed mushrooms, truffle recipe, vegetarian appetizers