Description
A delicious and versatile dish perfect for fall gatherings, featuring creamy cheese, earthy mushrooms, and crunchy walnuts.
Ingredients
Scale
- 12 large cremini mushrooms
- 8 oz (225 g) cream cheese, softened
- 2 cloves garlic, minced
- 1 tablespoon fresh thyme leaves, chopped
- 1/2 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/4 cup walnuts, chopped
- 2 tablespoons balsamic glaze
- Salt and pepper to taste
- Olive oil for drizzling
Instructions
- Preheat the oven to 375°F (190°C).
- Clean the cremini mushrooms and remove the stems, finely chopping them and setting aside.
- In a medium bowl, combine cream cheese, minced garlic, chopped thyme, breadcrumbs, grated Parmesan, and chopped walnuts. Season with salt and pepper.
- Stuff each mushroom cap with the cream cheese mixture, pressing down slightly.
- Place the stuffed mushrooms on a baking sheet lined with parchment paper and drizzle with olive oil.
- Bake for 20-25 minutes until the mushrooms are tender and the tops are golden brown.
Notes
- Can be prepared ahead of time and stored in the refrigerator before baking.
- Fresh mushrooms should be firm and free from blemishes.
- Consider adding sautéed chopped mushroom stems for enhanced flavor.
- Experiment with different herbs and cheeses for variety.
Nutrition
- Serving Size: 1 mushroom
- Calories: 120
- Sugar: 1g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 20mg
Keywords: stuffed mushrooms, autumn recipe, fall appetizer, vegetarian dish