Cream Cheese Stuffed Mushrooms

• Vegetarian
• Gluten free

• Produce

  • 8 oz Button mushrooms with, stems
  • 1 clove Garlic
  • 1/2 tsp Parsley, dried
  • 1 1/2 tsp Sage, fresh
  • 1 1/2 tsp Thyme, fresh

• Baking & Spices

  • 1/2 tsp Old bay seasoning
  • 1 Paprika

• Dairy

  • 2 oz Cream cheese
  • 4 tsp Parmesan cheese

Found on 365daysofbakingandmore.com

Description

Ingredients

• 8 oz. button mushrooms with stems
• 1 clove garlic, minced
• 2 oz. cream cheese, softened
• 1 1/2 teaspoons fresh sage, chopped
• 1 1/2 teaspoons fresh thyme, chopped
• 4 teaspoons freshly shredded Parmesan cheese, divided
• 1/2 teaspoon Old Bay seasoning
• 1/2 teaspoon dried parsley
• Paprika for sprinkling

Directions

• Preheat oven to 450 degrees F. Prepare a baking sheet by lining it with parchment.
• Clean mushrooms well in a medium bowl. I find that its easiest to put them all in a bowl and rub the dirt off them and then rinse them again.
• Remove stems from mushrooms and set aside the caps.
• Cut a sliver of the end off of each stem and then finely chop.
• In a medium bowl, combine chopped mushroom stems, garlic, cream cheese, marjoram, seasoning, 2 teaspoons of Parmesan cheese, and parsley.
• Thoroughly combine with a rubber spatula.
• Using a teaspoonful of mixture, stuff each mushroom cap. Place additional stuffing on top.
• Sprinkle each with the remaining Parmesan cheese and a small amount of paprika.
• Bake for 8-10 minutes.
• Drain on paper towels and place on serving platter.