Ingredients
- 24 button mushrooms
- 8 oz cream cheese, softened
- 3 cloves garlic, minced
- 2 tbsp truffle oil
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh thyme, chopped
- 1/2 cup bread crumbs
- 1 tbsp olive oil
Instructions
- Preheat your oven to 375°F (190°C).
- Clean the mushrooms with a damp cloth and remove the stems, setting them aside.
- In a skillet, sauté finely chopped mushroom stems with olive oil and minced garlic until tender. Let cool.
- In a bowl, combine the sautéed mixture with cream cheese, herbs, truffle oil, and breadcrumbs.
- Stuff each mushroom cap with the filling, pressing gently to pack it in.
- Place on a parchment-lined baking sheet and drizzle with more truffle oil if desired. Bake for 20-25 minutes until tender and golden.
- Sprinkle with fresh herbs and serve warm.
Notes
For a dairy-free version, use plant-based cream cheese or hummus. Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian