Ingredients
12 large mushrooms, stems removed
1/2 cup cream cheese, softened
1/4 cup seasoned bread crumbs
1/4 cup finely chopped nuts (walnuts, pecans, almonds)
1 clove of garlic, minced
2 tablespoons olive oil
salt and pepper to taste
Directions
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Preheat your oven to 375°F.
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Use a small spoon to remove the stems from the mushrooms and discard them. Place the mushroom caps on a baking sheet lined with parchment paper.
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In a medium bowl, mix the cream cheese, bread crumbs, chopped nuts, minced garlic, salt, and pepper.
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Use a small spoon to fill each mushroom cap with the cream cheese and nut mixture.
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Drizzle the stuffed mushrooms with olive oil.
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Bake the stuffed mushrooms for 20 to 25 minutes, or until the mushrooms are tender and the filing is lightly browned on top.
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Remove the stuffed mushrooms from the oven and let them cool for a few minutes before serving.
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