The Best Stuffed Mushrooms Recipe – quick and easy to make, perfect for a delicious and effortless appetizer. Vegetarian, low-carb and Keto friendly. Perfect for parties!

The Best Stuffed Mushrooms




– 24 white mushrooms – 1/2 tsp salt – 1/4 tsp black pepper — optional – 1 tbsp butter – 1/4 cup shallot — chopped – 1 clove garlic — pressed, optional – 1/3 cup chopped cornichons or pickles – 5 oz cream cheese – 1 tbsp chopped garlic – 1/3 cup grated parmesan cheese – cooking spray – more Parmesan for topping

24 servings

30 mins

Step 1

Clean mushrooms and carefully remove the stems.Place mushrooms on a greased baking dish. season with salt and pepper.

Step 2

Dice the stems. Chop a shallot. Finely dice cornichons (pickles). Heat some butter in a pan. Add the chopped mushroom stems. Add shallot and garlic.

Step 3

Season with salt and pepper. Cook for 4-5 minutes over medium heat, until the liquid evaporates, stirring frequently. Remove from heat.

Step 4

 In a bowl, combine softened cream cheese, cornichons, cooked mushroom stems, Parmesan, dill, black pepper and season with salt if needed.Add about 1 tablespoon or less to each mushroom. Top with Parmesan cheese.

Step 5

Preheat oven to 400 F. Bake for 20 minutes at 400 F.Serve.