budgetbytes4.8
Stuffed Mushrooms
This Stuffed Mushrooms recipe is the best appetizer or veggie side dish! They're bite-sized and packed with an herby cream cheese filling.
👥 6 Servings⏱️ Prep & Cook: 35 min⏳ Prep: 20 min🔥 Cook: 15 min👤 Jess Rice📖 budgetbytes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●pan
- ●food processor
- ●baking sheet
- ●oven
📝 Preparation Steps
1
Saute
2
In a medium size skillet, melt butter and sauté diced onion with rosemary sprig over medium heat until soft and translucent, about ⏱️ 4 minutes.
3
Cook
4
Add garlic and cook until fragrant, about ⏱️ 2 minutes.
5
Combine
6
Remove the rosemary leaves from the sprig and discard the stem. Add the rosemary leaves, cooked onions, garlic, and butter from the pan to a food processor on top of fresh minced parsley (reserve a pinch for garnishing), walnuts, cream cheese, salt and pepper.
parsley (minced, reserve a pinch for garnish, $0.05)1 tspwalnuts (crushed, $0.42)2 Tbsp
7
Pulse in food processor until combined but still chunky.
8
Fold in breadcrumbs, Parmesan cheese, and minced sun dried tomatoes.
sun dried tomatoes (in oil, minced + 1 Tbsp oil reserved, $0.55*)3 Tbsp
9
Stuff
10
Clean mushrooms with a dry towel to remove any dirt. Remove stems and use a spoon to scoop out the gills. Discard the gills and stuff mushrooms gently with a spoon so they are overflowing.
11
Drizzle with reserved sun dried tomato oil and rub the bottom of each mushroom in any oil that is leftover or has dripped onto your baking sheet. (See note)
12
Bake the mushrooms in a 400°F oven on a lightly greased, parchment-lined baking sheet for ⏱️ 15 minutes.
13
Garnish
14
When done, garnish with the reserved minced parsley and a crank of salt and pepper on top! Enjoy.
parsley (minced, reserve a pinch for garnish, $0.05)1 tsp
Nutrition Facts
calories
286 kcal
fat Content
22 g
serving Size
1 serving
fiber Content
2 g
sodium Content
589 mg
protein Content
9 g
carbohydrate Content
15 g
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