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Truffle and Parmesan Stuffed Mushrooms

A tiny bit of truffle oil goes a long way and makes these taste absolutely luxurious. Paired with sharp parmesan and a creamy base, these are the ones guests will be raving about later. Save these for when you really want to show up.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 24 servings
Ingredients Method

Ingredients
  

  • 24 large cremini mushrooms stems removed and reserved
  • 4 oz cream cheese softened
  • 2/3 cup grated parmesan cheese
  • 2 teaspoons truffle oil
  • 3 cloves garlic minced
  • 2 tablespoons fresh parsley chopped
  • 1/4 cup panko breadcrumbs
  • 1 tablespoon butter
  • Salt and black pepper to taste

Method
 

  1. Preheat oven to 375°F and line a baking sheet with parchment.
  2. Sauté finely chopped mushroom stems with garlic in butter for 3 minutes.
  3. Mix cream cheese, parmesan, truffle oil, parsley, salt, and pepper. Stir in sautéed stems.
  4. Fill each mushroom cap with the truffle mixture and sprinkle panko on top.
  5. Bake for 20-22 minutes until tops are golden and fragrant. Serve immediately while warm.