Stuffed Mushrooms

• servings: 8 servings
• active time: 15 minutes
• total time: 45 minutes

Ingredients

Cooking spray

1 1/2 lb. baby mushrooms, rinsed

2 tbsp. unsalted butter

2 cloves garlic, finely chopped

1/4 c. bread crumbs

Kosher salt

Freshly ground black pepper

1/4 c. finely grated Parmesan, plus more for topping

4 oz. cream cheese, softened

2 tbsp. chopped fresh parsley, plus more for serving

1 tbsp. chopped fresh thyme

Directions

Preheat oven to 400°. Grease a baking sheet with cooking spray. Remove stems from mushrooms and finely chop. Arrange caps on prepared sheet.

In a medium skillet over medium heat, melt butter. Add chopped mushrooms stems and cook, stirring frequently, until most of the moisture is evaporated, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more. Add bread crumbs and cook, stirring frequently, until slightly toasted, about 3 minutes; season with salt and pepper. Let cool slightly.

Transfer bread crumb mixture to a large bowl. Add Parmesan, cream cheese, parsley, and thyme; season with salt and pepper and stir to combine. Fill mushroom caps with filling and sprinkle with more Parmesan.

Bake stuffed mushrooms until softened and the tops are golden, about 20 minutes.

Transfer stuffed mushrooms to a platter. Top with parsley.

Nutrition

• Calories: 140
• Total Fat: 11 g
• Saturated Fat: 6 g
• Trans Fat: 0 g
• Cholesterol: 25 mg
• Sodium: 267 mg
• Total Carbohydrate: 6 g
• Dietary Fiber: 1 g
• Total Sugars: 2 g
• Protein: 6 g