Cheese-Filled Mushroom Caps (Printable Version)
# What You’ll Need:
01 -
1 pound medium baby bella or portobello mushrooms
02 -
2 tbsp olive oil for coating mushrooms
03 -
Stems from mushrooms, saved for filling
04 -
1 tbsp olive oil for cooking
05 -
1 whole shallot
06 -
3 cloves of garlic
07 -
1 tbsp fresh chopped cilantro
08 -
4 oz softened cream cheese
09 -
1 whole egg
10 -
1/4 cup dry bread crumbs
11 -
1/2 cup freshly shredded Parmesan
12 -
Salt
13 -
Black pepper
14 -
2-4 tbsp extra Parmesan for garnish
# Steps To Make It:
01 -
Heat your oven to 350°F. Wipe mushrooms clean, pop out stems and coat caps with oil.
02 -
Cook chopped shallot and mushroom stems till soft. Throw in garlic and cook till you can smell it.
03 -
Stir together the cooled veggie mix with cream cheese, bread crumbs, Parmesan, cilantro, egg, salt and pepper.
04 -
Spoon the mixture into each mushroom cap, lightly pressing down.
05 -
Put in oven for 20-25 minutes until the mushrooms are soft and tops turn golden. Sprinkle with remaining cheese.
# Extra Notes:
01 -
You can make these a day ahead
02 -
Feel free to swap in parsley if you don't like cilantro
03 -
They'll stay good in the fridge for 3-5 days