Herb and Lemon Stuffed Mushrooms

Savor the bright and earthy flavors of these Herb and Lemon Stuffed Mushrooms, a delightful appetizer featuring a medley of fresh herbs, zesty lemon, and creamy cheese, perfect for any gathering.

Prep time: 15 minutes
Cook time: 20 minutes
Serves: 6

Ingredients

24 large cremini mushrooms

2 tbsp olive oil

1/4 cup finely chopped green onions

2 garlic cloves, minced

1/4 cup chopped fresh parsley

1/4 cup chopped fresh basil

1/4 cup grated Parmesan cheese

1/2 cup cream cheese, softened

Zest of 1 lemon

1/4 tsp salt

1/4 tsp black pepper

1/4 cup breadcrumbs

Instructions

1. Preheat oven to 375°F (190°C).

2. Clean mushrooms with a damp paper towel and remove stems.

3. Chop mushroom stems finely and set aside.

4. Heat olive oil in a skillet over medium heat, add chopped stems, green onions, and garlic, and sauté for 3-4 minutes.

5. In a bowl, combine sautéed mixture, parsley, basil, Parmesan, cream cheese, lemon zest, salt, and pepper.

6. Stuff each mushroom cap with the prepared filling.

7. Top each with breadcrumbs for a crispy finish.

8. Arrange mushrooms on a baking sheet and bake for 20 minutes until golden.

9. Serve warm as a delicious appetizer.

Storage

Store stuffed mushrooms in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat in a preheated oven at 350°F (175°C) for 10 minutes or until heated through.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.