Mediterranean Cheese & Herb Stuffed Mushrooms
Ingredients
500 g button mushrooms (cleaned, stems removed)
3 tbsp extra virgin olive oil
3 garlic cloves, minced
½ cup cream cheese (or ricotta for a lighter version)
½ cup shredded mozzarella
¼ cup grated Parmesan
¼ cup finely chopped spinach or parsley
2 tbsp chopped green onions
1 tbsp fresh oregano or thyme (or 1 tsp dried)
Salt & black pepper, to taste
Optional: red chili flakes or chopped olives
Instructions
Preheat the oven to 190°C (375°F) and lightly grease a baking dish.
Remove the stems from the mushrooms and finely chop the stems.
Heat the olive oil in a pan and sauté the garlic and chopped stems for 3–4 minutes until soft and fragrant.
Remove from heat and mix the garlic–stem mixture with cream cheese, mozzarella, Parmesan, spinach (or parsley), green onions, herbs, salt, and pepper. Add chili flakes or olives if desired.
Fill each mushroom cap generously with the cheese mixture.
Arrange the stuffed mushrooms in the baking dish and drizzle lightly with olive oil.
Bake for 18–22 minutes until the mushrooms are tender and the tops are lightly golden.
For extra browning, broil for 1–2 minutes at the end.
Serve warm, optionally with lemon wedges for freshness.
1. Can I prepare these stuffed mushrooms ahead of time?
Yes! You can assemble the mushrooms up to 24 hours in advance. Simply fill the mushroom caps, place them in a covered container or baking dish, and refrigerate. When ready to serve, bake as directed—just add an extra 2–3 minutes to the cooking time since they’ll be chilled.
2. Can I freeze stuffed mushrooms?
It’s best not to freeze them after baking, as mushrooms release moisture and may become soggy. However, you can freeze them unbaked. Arrange the stuffed mushrooms on a tray, freeze until solid, then transfer to a freezer bag. Bake straight from frozen at 190°C (375°F) for 25–28 minutes.
3. What can I use instead of cream cheese?
You have great options! You can replace cream cheese with:
Ricotta (lighter & creamier)
Soft goat cheese (tangy flavor)
Labneh (Mediterranean-style yogurt cheese)
All work beautifully and still keep the dish rich, creamy, and vegetarian.