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Cream Cheese-Stuffed Mushrooms
Vegetarian

Cream Cheese-Stuffed Mushrooms

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Products used in this recipe

Shredded Mozzarella Cheese

Shredded Mozzarella Cheese

Cream Cheese Rich and Creamy

Cream Cheese Rich and Creamy

Ingredients
Mushrooms
  • 16 large fresh mushrooms
  • 200g Baladna cream cheese
  • 1 cup Baladna mozzarella cheese
  • 1 tablespoon minced fresh parsley
  • 2 teaspoons minced fresh rosemary
  • 2 teaspoons minced fresh thyme
  • 1 teaspoon pomegranate molasses
  • Pinch ground nutmeg
  • 1/8 teaspoon pepper

How it's made!
    • Preheat your oven to 190°C.
    • Remove the stems from the mushrooms and discard. Use a damp paper towel to gently clean the mushroom caps.
    • In a mixing bowl, combine the Baladna cream cheese, Baladna mozzarella cheese, minced parsley, minced rosemary, minced thyme, pomegranate molasses, ground nutmeg, and pepper. Mix well until all ingredients are combined.
    • Spoon the cheese mixture into each mushroom cap, filling each one generously.
    • Place the stuffed mushrooms onto a baking sheet and bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly and the mushrooms are tender.
    • Remove the mushrooms from the oven and let them cool for a few minutes before serving.
    • Serve the stuffed mushrooms warm as an appetizer or side dish.
    • Enjoy!
Video tutorial

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