Garlic Stuffed Mushrooms
Garlic Stuffed Mushrooms are quick and easy appetizers. They are rich in flavor thanks to cheese, garlic, butter and parsley stuffing. Great for entertaining at home!
Ingredients
- 20 Button Mushrooms
- 1 cup Grated Cheddar Cheese
- 2 tbsp Unsalted Butter , at room temperature
- 5 Garlic Cloves
- cup Fresh Flat Leaf Parsley
- Salt & Black Pepper to Taste
Details
Level of difficulty Easy
Cost Budget Friendly
Adapted from happyfoodstube.com
Preparation
Step 1
In a small bowl combine minced garlic, finely chopped parsley, pepper, cheese and butter.
Step 2
Clean the mushrooms and remove the stems. Do this carefully so you don’t break the mushrooms.
Step 3
Season each mushroom with salt and black pepper and fill with the prepared garlic stuffing. Place them onto a baking tray lined with a sheet of baking parchment.
Step 4
Bake in a preheated oven at 375°F/190°C for 15 minutes.
Step 5
Enjoy warm or cold!
You'll also love
-
Vegetarian Taco Salad
4.4/5
(18 Votes)
-
Recipewe ♡ Chick Pea Garlic Hummus
4.4/5
(18 Votes)
-
Cream of Chicken Soup with Fresh...
4.4/5
(5 Votes)
-
Chili Garlic Lime Shrimp
4.4/5
(36 Votes)
-
Spinach Balls
4.4/5
(12 Votes)
-
Risotto with mushrooms
4.6/5
(13 Votes)
-
Stuffed Green Peppers
4.3/5
(41 Votes)
-
Portobello Fajitas
4.3/5
(29 Votes)
Chef Tips and Tricks
These baked Cheesy Eggplant Hedgehogs are totally adorable, tasty and really easy to make!
Ingredients
- 3 large eggplants
- 1 cup olive oil
- 1/4 cup chopped basil
- 1 garlic clove, minced
- Salt
- Pepper
- 4 cup shredded cheese
Method
- Mix the olive oil, chopped basil, garlic, salt and pepper in a bowl.
- Carefully slice the eggplant on it's side in a cross-hatch pattern, without cutting all the way through.
- Lay the eggplants inside an oven-safe baking tray.
- Pour the oil mixture over the eggplants, taking care to pour between the slices.
- Stuff the gaps in the eggplant with shredded cheese.
- Cook in the oven at 355°F for 45 minutes, until the flesh is cooked and the cheese totally melted.
- Serve and enjoy!
Review this recipe