I think I can genuinely say that this is my favorite meal recipe that I have created. I thought some of the ingredients may be strange together, but everything worked so well. I had to stop myself from eating all of it at once! The slight sweetness from the cranberries and cornbread work so well with the earthy notes from the herbs and mushrooms and the tanginess from the cream cheese!
This recipe was super simple to prepare and makes a great vegetarian meal! Like most of my recipes, it is easy to customize and make your own! You can play around with the herbs, spices, and other add-ins to the filling. I have been so excited to share this recipe with you guys and hope you give it a try!
Stuffed Mushroom Recipe
Serves 2-4
Ingredients:
- 6oz package portobello mushroom caps
(about 3-4 caps), cleaned
- 8oz package cream cheese, softened
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary
- 1/4 tsp rubbed sage
- 1/4 cup dried cranberries
- salt and pepper, to taste
- 1/2 cup cornbread crisps
- 1/4 cup grated parmesan cheese
- 2 tbsp butter, melted
Steps:
1. Preheat oven to 400 degrees Fahrenheit.
2. Combine cream cheese, thyme, rosemary, sage, dried cranberries, salt, and pepper in a
small bowl. Taste and adjust seasonings if desired.
3. Remove the stem and gills from each mushroom cap.
4. Fill each mushroom cap with some of the cream cheese mixture, dividing it as evenly
among them as you can.
5. Place the filled mushrooms on a baking sheet lined with parchment or a baking mat.
6. Bake them for 10 minutes.
7. In the meantime, crush the cornbread crisps until they look like breadcrumbs.
8. Combine the crushed cornbread crisps with the parmesan and butter.
9. Take the mushrooms out of the oven and top each one with this mixture.
10. Bake for another 5-10 minutes, until the top is crispy and slightly golden brown.
*Tip: Try using smaller mushrooms to make them appetizer-sized!
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