Recipe Details

Stuffed mushrooms are a staple Thanksgiving appetizer on our holiday menu: they not only up the fancy factor, but they’re oh so easy to make.

Ingredients

• Cooking spray, for pan

• 1 1/2 lb. 

  baby mushrooms

• 2 tbsp. 

  butter

• 2 

  cloves garlic, minced

• 1/4 c. 

  breadcrumbs

• Kosher salt

• Freshly ground black pepper

• 1/4 c. 

  freshly grated Parmesan, plus more for topping

• 4 oz. 

  cream cheese, softened

• 2 tbsp. 

  freshly chopped parsley, plus more for garnish

• 1 tbsp. 

  freshly chopped thyme

Description

1. Step 1Preheat oven to 400°. Grease a baking sheet with cooking spray. Remove stems from mushrooms and finely chop stems. Place mushroom caps on baking sheet. 
2. Step 2In a medium skillet over medium heat, melt butter. Add chopped mushrooms stems and cook until most of the moisture is out, 5 minutes. Add garlic and cook until fragrant, 1 minute then add breadcrumbs and let toast slightly, 3 minutes. Season with salt and pepper. Remove from heat and let cool slightly.  
3. Step 3In a large bowl mix together mushroom stem mixture, Parmesan, cream cheese, parsley, and thyme. Season with salt and pepper. Fill mushroom caps with filling and sprinkle with more Parmesan.  
4. Step 4Bake until mushrooms are soft and the tops are golden, 20 minutes. 
5. Step 5Garnish with parsley to serve.