Description
Savory mushroom caps filled with a creamy blend of cream cheese, parmesan, garlic, and fresh thyme, topped with golden breadcrumbs.
Ingredients
Scale
- 24 medium white button or cremini mushrooms
- 4 oz cream cheese, softened
- 1/4 cup grated parmesan cheese
- 3 cloves garlic, minced
- 1 tablespoon fresh thyme leaves, chopped
- 1 teaspoon lemon zest
- 1/4 cup breadcrumbs
- 2 tablespoons melted butter
- Salt and black pepper to taste
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Carefully remove the stems from the mushroom caps. Finely chop the stems and set the caps on the baking sheet.
- Melt 1 tablespoon of butter in a skillet over medium heat. Sauté the chopped stems and minced garlic until softened, about 3-5 minutes.
- In a mixing bowl, combine the softened cream cheese, parmesan, lemon zest, and fresh thyme. Stir in the sautéed stem mixture until smooth.
- Spoon the filling into each mushroom cap, filling them generously but leaving a small rim around the edge.
- Mix the breadcrumbs with the remaining melted butter and a pinch of thyme. Sprinkle the mixture over the top of each mushroom.
- Bake for 15-20 minutes until the mushrooms are tender and the tops are golden brown.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American