Enchanted Forest Mushroom Nibbles

# What You'll Need:

→ Mushrooms

01 - 16 large cremini or white button mushrooms, stems removed and reserved

→ Filling

02 - 2 tablespoons olive oil

03 - 2 cloves garlic, finely minced

04 - Reserved mushroom stems, finely chopped

05 - 1 small shallot, finely chopped

06 - 2 tablespoons fresh parsley, chopped

07 - 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme

08 - 1/3 cup gluten-free or regular breadcrumbs

09 - 1/3 cup grated Parmesan cheese or vegetarian hard cheese

10 - 2 ounces cream cheese, softened

11 - Salt and pepper, to taste

→ Garnish

12 - 1 tablespoon chives or parsley, finely chopped

# How to Make It:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.

02 - Wipe mushrooms clean with a damp cloth. Carefully remove the stems and set the caps aside.

03 - Heat olive oil in a skillet over medium heat. Add garlic, shallot, and finely chopped reserved mushroom stems. Sauté for 3 to 4 minutes until softened.

04 - Stir in chopped parsley, thyme leaves, and breadcrumbs. Cook for 1 to 2 minutes until fragrant, then remove from heat.

05 - Transfer the mixture to a bowl. Add grated Parmesan and softened cream cheese. Mix thoroughly to combine. Season with salt and pepper to taste.

06 - Generously fill each mushroom cap with the prepared mixture and arrange them evenly on the lined baking sheet.

07 - Bake in the preheated oven for 18 to 20 minutes until mushrooms are tender and filling is golden on top.

08 - Sprinkle finely chopped chives or parsley over the baked mushrooms and serve warm.

# Expert Tips:

01 -

One pot meal
Freezer friendly

02 -

For extra flavor, add a pinch of chili flakes or swap Parmesan for crumbled goat cheese
To make vegan, use dairy free cream cheese and vegan Parmesan

03 -