Description
A simple yet elegant dish of stuffed mushrooms infused with luxurious truffle oil, cream cheese, and fresh herbs, perfect for gatherings or cozy dinners.
Ingredients
Scale
- 12 medium-sized baby portobellos or cremini mushrooms
- 2 tablespoons truffle oil
- 4 ounces cream cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tablespoons fresh thyme, chopped
- 2 tablespoons fresh parsley, chopped
- 1/2 cup breadcrumbs (plain or seasoned)
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Gently wipe each mushroom with a damp cloth to clean them. Remove the stems carefully.
- In a mixing bowl, combine cream cheese, grated Parmesan, minced garlic, fresh herbs, and 1 tablespoon of truffle oil. Season with salt and pepper; mix until creamy.
- Generously fill each mushroom cap with the prepared mixture.
- Sprinkle breadcrumbs over the stuffed mushrooms.
- Place the stuffed mushrooms in a baking dish, drizzle with more truffle oil, and bake for 20-25 minutes until golden and tender.
- Let cool slightly before serving warm.
Notes
Make the filling and stuff the mushrooms ahead of time, then store in the fridge until ready to bake.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 3 stuffed mushrooms
- Calories: 200
- Sugar: 2g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 30mg
Keywords: stuffed mushrooms, truffle oil, appetizer, vegetarian dish, family favorite