Cream Cheese Stuffed Mushrooms
Cream Cheese Stuffed Mushrooms is one of my favorite appetizers, but you can serve them as a side dish too.
Yield: Serves 4
- 14 whole fresh mushrooms, washed
- 3 garlic cloves, minced
- 1/2 cup green onions, thinly sliced (or 1 cup finley chopped fresh cilantro)
- 250 g cream cheese at room temperature
- salt and black pepper to taste
Remove the stems from each mushroom to create space for stuffing, and finely chop the stems.
In a small bowl mash the cream cheese, using a fork. Add the chopped stems, green onions (or cilantro), garlic, black pepper and salt, and mix well.
Preheat the oven to 350 degrees F. Using a little spoon, fill each mushroom cap with the cream cheese mixture. Place mushrooms on a non-stick baking tray (or douse it with a cooking spray to prevent them from sticking). Make sure to leave enough space between each so they don't stick together.
Bake in oven until tops are a little golden, about 30 minutes. Serve immediately.
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