This Stuffed Mushrooms recipe is the best appetizer or veggie side dish! They're bite-sized and packed with an herby cream cheese filling.
Instructions
1
In a medium size skillet, melt butter and sauté diced onion with rosemary sprig over medium heat until soft and translucent, about 4 minutes.
2
Add garlic and cook until fragrant, about 2 minutes.
3
Remove the rosemary leaves from the sprig and discard the stem. Add the rosemary leaves, cooked onions, garlic, and butter from the pan to a food processor on top of fresh minced parsley (reserve a pinch for garnishing), walnuts, cream cheese, salt and pepper.
4
Pulse in food processor until combined but still chunky.
5
Fold in breadcrumbs, Parmesan cheese, and minced sun dried tomatoes.
6
Clean mushrooms with a dry towel to remove any dirt. Remove stems and use a spoon to scoop out the gills. Discard the gills and stuff mushrooms gently with a spoon so they are overflowing.
7
Drizzle with reserved sun dried tomato oil and rub the bottom of each mushroom in any oil that is leftover or has dripped onto your baking sheet. (See note)
8
Bake the mushrooms in a 400°F oven on a lightly greased, parchment-lined baking sheet for 15 minutes.
9
When done, garnish with the reserved minced parsley and a crank of salt and pepper on top! Enjoy.
