Three Cheese Stuffed Mushrooms

I made these for a girls night (HI, Kelli and Allison!). These were a hit. Delicious and would 100% make again!

I altered the original recipe a little bit but will tag the website below, if you want to do the original!

Ingredients:

12 large white button mushrooms

1 tablespoon olive oil

4 ounces full fat cream cheese at room temperature

1/2 cup Shredded Monterey Jack Cheese

1/2 cup Grated parmesan cheese (or Romano Cheese)

2-3 garlic cloves minced

2 TB fresh parsley chopped

1/2 teaspoon sea salt

Instructions:

Preheat oven to 375 degrees F

Using a damp paper towel, wipe mushrooms clean.

Remove stems and chop finely.  

Transfer the cleaned mushroom caps onto a baking sheet.

Toss them lightly with olive oil, emphasizing the sides.

In a medium bowl, combine cream cheese, shredded and Parmesan cheese, garlic, parsley, and chopped mushroom stems together.

Taste for salt and add if necessary. 

Fill all mushroom caps with the cheese mixture and arrange them evenly on the baking sheet.

Bake for 10-15 minutes.

If the tops of the mushroom caps are not browned to your liking, set the oven to broiler on high for 1 minute but watch closely so they don't burn. 

Remove from oven and enjoy.

Can be stored in the refrigerator for up to 4 days. 

I baked mine on a baking sheet and served them in the Le Creuset you see above in the picture.

They were gone in minutes!

MACROS

(for 1)

Calories: 82

Fat: 6 g

Protein: 3 g

Carbs: 1g

This was modified from an original recipe on PrepareandNourish.com