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Sunday Salad Samplers #10: Parmesan and Herbs-Stuffed Mushrooms

Small_Bites3_-1_Copy.jpgIt was my turn this week to select the secret ingredient for the appetizer, and I chose mushrooms. I love mushrooms and cook them very often. I love them on pizzas, I saute them with green beans for side dishes, I bake them in casseroles, and I order them very often from appetizer menus when we eat out. I thought I'd challenge myself and make my own mushroom appetizer at home. I found a recipe from stuffed mushrooms in the Jan/Feb issue of Southern Lady and decided to try it. I am happy to report that we were not disappointed; the flavors complemented each others perfectly, creating delicious mushroom bites.

Parmesan and Herbs-Stuffed Mushrooms

stuffed%20mushrooms.jpg

16-18 large stuffer mushrooms,washed and dried.
2 to 3 tbsp. melted butter
3/4 cup grated Parmesan chees
1 8oz package of cream cheese, softened
1/4 cup sour cream
2 cloves garlic, minced
1 tbsp. minced fresh parsley
2 tbsp. minced fresh thyme
3 tbsp. fresh lemon juice

Preheat oven to 350F. Remove the stems from the mushrooms. Brush the mushrooms with melted butter and place on a baking sheet. Combine the remaining ingredients and blend well. Spoon or pipe into the mushrooms and bake for 20 to 25 minutes.

Comments (7)

Thanks for choosing mushrooms, Candi! I love them, my favorite is shiitake mushroom.

You appetizer looks very yummy and easy to prepare. A perfect recipe for the holidays! I'm making mine later in the day, mushroom stuffed with crab.

Happy Sunday!

Your mushrooms sound delicious. Thanks for choosing such a great ingredient.

amy:

Oh wow. Those look great!

This looks so tasty. Thanks for picking such a great ingredient!

nancyhol:

I'm so glad you picked mushrooms for this week's Small Bites!

Your recipe sounds great!

This looks like a simple yet flavor packed recipe. I'll be sure to try it.

I finally posted my mushroom recipe. Trying to catch-up with SB and reading blogs.

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