Why recepie famous for?
You’ll love the freshness from the parsley and thyme in these little cream cheese-stuffed mushrooms. Our family loves them!
Ingredients
16 large fresh mushrooms1 package (8 ounces) cream cheese, softened
1 cup grated Parmesan cheese, divided
1 tablespoon minced fresh parsley
2 teaspoons minced fresh rosemary
2 teaspoons minced fresh thyme
1 teaspoon Worcestershire sauce
Pinch ground nutmeg
1/8 teaspoon pepper
Instructions
Remove stems from mushrooms and set caps aside (discard stems or save for another use).
In a small bowl, beat the cream cheese, 3/4 cup Parmesan cheese, herbs, Worcestershire sauce, nutmeg and pepper. Spoon into mushroom caps. Place on a foil-lined baking sheet. Sprinkle with remaining Parmesan cheese.
Bake at 425° for 8-10 minutes or until mushrooms are tender. If desired, sprinkle with additional parsley.
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