Ingredients
– 12 large cremini or button mushrooms
– 2 tablespoons butter
– 1 medium onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon thyme (fresh or dried)
– ½ cup cream cheese, softened
– ½ cup shredded Gruyère cheese
– ¼ cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (for garnish)
Equipment Needed
– Baking sheet
– Large skillet
– Mixing bowl
– Spoon or spatula
– Knife and cutting board
Step-by-Step Instructions
To begin, preheat your oven to 375°F (190°C). I always like to start with a clean, organized workspace, so I wipe down my counters and gather all my ingredients. Next, gently clean the mushrooms with a damp cloth to remove any dirt, then carefully remove the stems. I usually use a small spoon to scoop out a bit of the insides, creating a little cup for our delicious filling. It helps if you keep the caps sturdy but hollow. The aroma of the raw mushrooms? It’s earthy and brings back memories of many family dinners. (See the next page below to continue steps…)