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Classic appetizer to serve at parties and holiday dinners.Stuffed mushrooms are very easy to make.These stuffed mushrooms are hard to stop eating!
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Ingrédients
  

  • 16 oz medium sized baby bella or portobello mushrooms
  • 2 tbsp olive oil to toss mushrooms
  • Save the stems of the mushroom stuffing
  • 1 tbsp olive oil to saute
  • 1 shallot
  • 3 garlic cloves
  • 1 tbsp minced fresh cilantro (or 1/2 tbsp dried)
  • 4 oz cream cheese
  • 1 large egg
  • 1/4 cup bread crumbs
  • 1/2 cup fresh grated Parmesan cheese (can also use shaved)
  • ¼ teaspoon Salt
  • ¼ teaspoon fresh ground black pepper
  • 2 tbsp fresh grated Parmesan cheese for topping

Instructions
 

  • Preheat the oven to 350° and lightly grease a baking dish.
  • Rinse mushrooms quickly or wipe them off with a damp paper towel to clean. (If you rinse mushrooms, make sure to dry them with a paper towel right after.)
  • Carefully pop the stems off the caps and toss dried mushroom caps in some olive oil. Save mushroom stems for the stuffing. Set mushrooms aside while you make the stuffing. 
  • Preheat a small cooking pan and 1 tbsp of olive oil.
  • Dice shallot and mushroom stems and saute until tender.
  • Mince garlic cloves and add them to the pan. Saute until fragrant and move veggies into a small bowl.
  • Cool veggies a little bit and add cream cheese, bread crumbs, Parmesan cheese, cilantro, egg, salt, and pepper. Mix very well until all combined.
  • Place mushroom caps into the baking dish. Carefully fill each cap with stuffing mixture, pressing down lightly with your finger to fit a little bit more.
  • Bake stuffed mushrooms for about 20 minutes making sure that the mushrooms are tender and golden brown on top.
  • Sprinkle the stuffed mushrooms with some more fresh grated Parmesan cheese and serve.

Notes

TIPS FOR MAKING STUFFED MUSHROOMS :

To keep them from getting soggy, don’t soak the mushrooms. Mushrooms are like nature’s sponges, they tend to soak up water quickly. So it’s better to wipe mushrooms with a damp paper towel instead of washing or soaking. If you still want to rinse them, do it quickly and individually in cold water right before cooking.
If you’re worried about the liquid around mushrooms after baking, it’s completely normal. Mushrooms hold quite a bit of liquid inside and release it while baking. Even if you didn’t wash mushrooms, there still be some liquid released during the cooking process. Simply transfer mushrooms into another dish to serve them.
Wondering which mushrooms to stuff? Portobello mushrooms are the best ones to stuff. When it comes to size, you can stuff the tiny baby bellas or the large Portobello steaks. It all depends on how many people you want to serve and if you’re cooking for an intimate dinner party or a larger party.
For the best tasting mushrooms, I like to combine sharper, flavorful cheeses with the smooth cream cheese. You can play around with your favorite cheeses but the cheeses I prefer to use are Parmesan, sharp cheddar, Gruyere, or Gouda. 
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