Ingredients:
12 large mushrooms, stems removed
1/2 cup cream cheese, softened
1/2 cup sour cream
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
2 cloves garlic, minced
2 tbsp fresh parsley, chopped (plus extra for garnish)
Salt and pepper to taste
Olive oil for drizzling
Directions:
Preheat the oven: Set your oven to 375°F (190°C).
Prep the mushrooms: Drizzle the mushroom caps with olive oil and season with salt and pepper. Arrange them on a baking dish, hollow side up.
Make the cheesy filling: In a bowl, mix cream cheese, sour cream, garlic, half of the mozzarella, Parmesan, and parsley. Season with salt and pepper to taste.
Stuff the mushrooms: Spoon the cheese mixture into each mushroom cap. Sprinkle the remaining mozzarella over the top.
Bake: Bake the mushrooms for 15-18 minutes, or until the cheese is golden and bubbly.
Serve: Garnish with fresh parsley and serve hot with slices of bread or crackers for dipping!
Prep Time: 10 minutes
Cook Time: 18 minutes
Total Time: 28 minutes
Servings: 6
Calories: 250 kcal per serving
