Description
Earthy mushroom caps filled with a rich mixture of slow-cooked caramelized onions, cream cheese, and Parmesan. A sophisticated vegetarian appetizer with a perfect balance of sweet and savory flavors.
Ingredients
Scale
- 20–24 medium white button or cremini mushrooms
- 2 large yellow onions, thinly sliced
- 4 tablespoons unsalted butter
- 3 cloves garlic, minced
- 4 ounces cream cheese, softened
- 1/2 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat your oven to 375F (190C) and line a baking sheet with parchment paper.
- Remove the stems from the mushroom caps. Chop the stems finely and place the caps on the baking sheet.
- Melt butter in a large skillet over medium-low heat. Add sliced onions and cook, stirring occasionally, for 20-30 minutes until golden brown and jammy.
- Add the chopped mushroom stems and minced garlic to the skillet. Sauté for 5 minutes until the stems have softened.
- Remove the skillet from heat. Stir in the softened cream cheese until melted and smooth.
- Fold in the Parmesan cheese, chopped parsley, salt, and black pepper until well combined.
- Spoon the filling generously into each mushroom cap, pressing down slightly.
- Bake for 15-20 minutes until the mushroom caps are tender and the cheese topping is golden brown.