This delicious recipe is perfect as an appetizer for any occasion.
Ingredients
For the Savory (Creamy) Version:
12 large white mushrooms (or baby bella mushrooms)
3.5 oz (100 g) cream cheese
3 tbsp sour cream (50 g)
1.75 oz (50 g) shredded cheese (cheddar or mozzarella)
1 clove garlic (minced or grated)
1 tbsp fresh parsley (chopped)
Salt and pepper to taste
For the Vegan Version:
12 large white mushrooms (or baby bella mushrooms)
3.5 oz (100 g) hummus
3 tbsp finely diced red bell pepper (50 g)
3 tbsp finely diced zucchini (50 g)
Salt and pepper to taste
Olive oil
Instructions
Preparing the Mushrooms:
Wash the mushrooms and carefully remove the stems. Finely chop the stems (optional for the vegan version, for extra flavor).
Preheat your oven to 400°F (200°C).
Making the Filling:
For the Creamy Version:
In a bowl, mix cream cheese, sour cream, shredded cheese, garlic, parsley, salt, and pepper until smooth.
For the Vegan Version:
In a bowl, combine hummus, diced red bell pepper, zucchini, and optionally the chopped mushroom stems. Add salt and pepper to taste.
Stuffing the Mushrooms:
Fill each mushroom cap with the prepared filling.
Place the mushrooms on a baking sheet lined with parchment paper.
Baking:
Bake for 15–20 minutes or until the mushrooms are tender and the filling (for the creamy version) is golden brown.
Serving:
Serve the stuffed mushrooms warm as an appetizer or a side dish. Enjoy!
photo credit wallpaperflare.com
