Ingredients
- 16 oz whole baby bella mushrooms, cleaned
- 1 tsp avocado oil
- 1/4 cup red bell pepper, diced
- 1 tsp garlic, minced
- 8 oz cream cheese, softened
- 1/3 cup parmesan cheese, shredded
- 1 tsp herb seasoning (e.g., Tastefully Simple® Rustic Herb Seasoning)
- 1 tbsp fresh parsley, chopped
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with foil and set aside.
- Clean mushrooms with a damp paper towel and remove stems. Trim any woody parts from stems. Place mushroom caps stem-side up on the baking sheet.
- Finely chop the mushroom stems.
- Heat a pan over medium-high heat and add avocado oil. Sauté chopped stems and diced bell pepper for 3–5 minutes until tender and most moisture has evaporated.
- Add garlic and cook for about 30 seconds until fragrant. Remove from heat and let cool for 10 minutes.
- In a medium bowl, combine softened cream cheese, parmesan cheese, herb seasoning, parsley, and the cooked mushroom mixture. Mix thoroughly.
- Scoop cream cheese mixture into mushroom caps.
- Bake for 20 minutes, until the filling is lightly browned and mushrooms release moisture at the bottom.
- Garnish with extra parsley if desired and serve immediately.
Notes
- Make sure the mushroom filling is well-cooled before mixing with cream cheese to prevent melting.
- You can prepare the filling ahead of time and refrigerate until ready to use.
- Optional: Add a sprinkle of breadcrumbs on top before baking for a crispy topping.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 stuffed mushroom
- Calories: 53
- Sugar: 1g
- Sodium: 85mg
- Fat: 4.5g
- Saturated Fat: 2.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 13mg
