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Every great recipe begins with high-quality ingredients, and Cheesy Herb Delight Stuffed Mushrooms are no exception. Let’s delve into each component of this dish, emphasizing their importance and the role they play in achieving a delicious final product.

Stuffed Mushrooms with Cheese & Herbs

Discover the perfect appetizer with Cheesy Herb Delight Stuffed Mushrooms, a delightful fusion of flavors that will impress at any gathering. These portobello mushrooms are transformed into creamy, savory bites filled with a blend of cheeses, fresh herbs, and aromatic garlic. Not only are they easy to prepare, but they are also nutritious, packed with vitamins and antioxidants. Serve them at your next party for an irresistible treat that’s sure to please!
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Ingredients
  

12 large portobello mushrooms, stems carefully removed

1 cup cream cheese, softened to room temperature

1/2 cup shredded mozzarella cheese

1/4 cup freshly grated Parmesan cheese

2 cloves garlic, minced

2 tablespoons fresh parsley, finely chopped

1 tablespoon fresh thyme leaves, stripped from their stems

1 tablespoon fresh basil, finely chopped

1/4 teaspoon red pepper flakes (optional, for a touch of heat)

Salt and pepper, to taste

1/4 cup plain breadcrumbs (for added crunch)

Olive oil, for drizzling

Instructions
 

Preheat the Oven: Set your oven to 375°F (190°C) to ensure it’s hot and ready for baking the mushrooms.

    Prepare the Mushrooms: Using a damp paper towel, gently wipe the surfaces of the portobello mushrooms to clean them. Carefully remove the stems and chop them into fine pieces; set aside.

      Sauté the Filling: In a skillet, heat a drizzle of olive oil over medium heat. Add the finely chopped mushroom stems and minced garlic, cooking for about 3-4 minutes until they become soft and aromatic. Remove the skillet from heat and let the mixture cool slightly.

        Mix the Stuffing: In a large mixing bowl, combine the softened cream cheese, shredded mozzarella, grated Parmesan, the sautéed mushroom mixture, chopped parsley, thyme, basil, and red pepper flakes (if using). Season with salt and pepper to taste. Stir the mixture thoroughly until it is well blended and creamy.

          Stuff the Mushrooms: Take each portobello cap and generously spoon the cheese and herb mixture into it, pressing the filling down to pack it in tightly. Once all caps are filled, evenly sprinkle the tops with breadcrumbs for a delightful crunch.

            Bake the Mushrooms: Arrange the stuffed mushrooms on a baking sheet lined with parchment paper for easy cleanup. Lightly drizzle them with olive oil to enhance browning. Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the tops are golden brown and the mushrooms are tender.

              Serve and Enjoy: Once baked, remove the mushrooms from the oven and allow them to cool for a few minutes. Serve warm as an appealing appetizer or snack, garnished with additional fresh herbs if desired.

                Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4