Pepper and Cheese Stuffed Mushrooms
Cheese-stuffed mushroom caps transform into golden-brown delights, combining rich cream cheese with sweet peppers and Parmesan for an irresistible appetizer.
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Ingredients
- 30 medium button or cremini mushrooms about 1½ pounds
- 8 ounces cream cheese softened
- 1 red bell pepper finely diced
- ¼ cup roasted red peppers drained and diced
- 2 tablespoons grated onion
- 3 cloves garlic minced
- 1 cup shredded Parmesan cheese
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C)
- Clean those mushrooms with a damp paper towel (never rinse them - they're like little sponges!)
- Pop off the stems and finely chop them - we're not wasting those flavorful bits!
- In a skillet over medium heat, sauté the chopped stems, garlic, and onion until golden
- Mix the softened cream cheese, diced peppers, sautéed mushroom mixture, and half the Parmesan in a bowl
- Stuff each mushroom cap generously - don't be shy!
- Sprinkle remaining Parmesan on top
- Bake for 18-23 minutes until golden brown and bubbly
Servings: 4 servings