This is my most requested appetizer to bring to family functions!
They’re such a crowd pleaser that I included it as the mushroom recipe in my Gateway Recipe series, designed to help people ease into liking new things.
The stuffing is basically homemade boursin cheese, which could be paired with cardboard and taste good. You will just love them!
Cheesy Garlic Herb Stuffed Mushrooms
The very best, cravable stuffed mushrooms, filled with homemade cheesy mixture comparable to boursin cheese.
Ingredients
- 10 ounces baby bella mushrooms
- 3 ounces cream cheese softened
- ⅓ cup nonfat greek yogurt
- 4 cloves garlic
- 1 shallot
- 1 tsp olive oil
- 2 T fresh parsley finely chopped
- ½ cup freshly shredded pecorino romano + more for topping
Instructions
- -Prehead oven to 400
- – Clean mushrooms well
- – Remove stems and gently scoop out gills, then set caps aside. You can freeze and reserve what you scooped out for stock.
- – In a small pan, add olive oil, garlic, and shallots over medium heat and sautee until fragrant.
- – In a bowl, combine cream cheese, greek yogurt, sauteed garlic and shallot, and pecorino romano until well combined. Then add parsley and mix until well combined.
- – Stuff mushrooms with the mixture, then top with more freshly shredded cheese. Sometimes I use more pecorino romano, sometimes cheddar or fontina
- – Bake for 20 minutes, then change oven setting to broil and broil on high for 1-2 minutes
Tried this recipe?Let us know how it was!