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When it comes to appetizers that can steal the show at any gathering, stuffed mushrooms have a unique charm that makes them a perennial favorite. These bite-sized delights are not only visually appealing but also bursting with flavor, making them perfect for everything from casual get-togethers to elegant dinner parties. Among the myriad variations of this classic dish, Cheesy Herb Delight Stuffed Mushrooms stand out with their creamy filling and aromatic herb blend. This recipe is designed to please cheese lovers and mushroom enthusiasts alike, offering a delightful combination of textures and tastes that are sure to impress.

Stuffed Mushrooms with Cheese & Herbs

Looking for the perfect appetizer to impress your guests? Try these Cheesy Herb Delight Stuffed Mushrooms! Bursting with flavor, these bite-sized treats combine creamy cheeses, fresh herbs, and earthy portobello mushrooms. Easy to prepare and incredibly versatile, they make a stunning addition to any gathering, whether it's a casual game night or a formal dinner. Discover how this delightful recipe can elevate your culinary game and leave everyone wanting more!
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Ingredients
  

12 large portobello mushrooms, stems removed

1 cup cream cheese, softened

1/2 cup shredded mozzarella cheese

1/4 cup grated Parmesan cheese

2 cloves garlic, minced

2 tablespoons fresh parsley, chopped

1 tablespoon fresh thyme leaves

1 tablespoon fresh basil, chopped

1/4 teaspoon red pepper flakes (optional)

Salt and pepper, to taste

1/4 cup breadcrumbs (for added crunch)

Olive oil, for drizzling

Instructions
 

Preheat your oven to 375°F (190°C).

    Prepare the mushrooms: Gently clean the portobello mushrooms with a damp paper towel. Remove the stems and chop them finely.

      Sauté the filling: In a skillet over medium heat, add a drizzle of olive oil. Sauté the chopped mushroom stems and minced garlic for about 3-4 minutes, until softened and fragrant. Remove from heat and let cool slightly.

        Mix the stuffing: In a large bowl, combine the softened cream cheese, shredded mozzarella, grated Parmesan, sautéed mushroom mixture, parsley, thyme, basil, red pepper flakes (if using), salt, and pepper. Mix until well incorporated and creamy.

          Stuff the mushrooms: Spoon the cheese and herb mixture into each portobello cap, packing it in well. Sprinkle the tops with breadcrumbs for an extra crunchy texture.

            Bake the mushrooms: Place the stuffed mushrooms on a baking sheet lined with parchment paper. Drizzle lightly with olive oil. Bake in the preheated oven for 20-25 minutes, or until the tops are golden and the mushrooms are tender.

              Serve and enjoy: Remove from the oven and let cool for a few minutes. Serve warm as an appetizer or snack, garnished with additional fresh herbs if desired.

                Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4