Holiday Stuffed Mushrooms
Stuff mushrooms with pistachios, cranberries, and cream cheese for the perfect appetizer.
Ingredients
- 12 pieces Cremini Mushrooms
- 1 small Shallot finely chopped
- 3 cloves Garlic minced
- ¼ cup Dried Cranberries
- ¼ cup Unsalted Pistachios
- 4 ounces Cream Cheese softened `
- ¼ cup Grated Parmesan
- ½ teaspoon Salt
Instructions
- Start by preheating your oven to 375F. Line a baking sheet with parchment paper.
- Give the mushrooms a dry brush to clean off any dirt. Remove the stems from the mushrooms and reserve.
- Chop up the mushroom stems very finely. Do the same with the shallot and garlic. Cook the chopped veggies in a saucepan on medium heat until mushrooms are reduced.
- Combine in a mixing bowl, the softened cream cheese, chopped pistachios and chopped dried cranberries. Add the cooked veggies and parmesan. Stir until well blended.
- Spoon the filling into the mushroom caps evenly, shaping into mounds. Place them on the prepared baking tray. Grate a little more parmesan on the stuffed mushroom.
- Bake in the preheated oven for 15-18 minutes or until golden. Let the baked stuffed mushrooms cool down for 5 minutes before serving.
Video
Nutrition
Calories: 67kcalCarbohydrates: 4gProtein: 2gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 11mgSodium: 164mgPotassium: 58mgFiber: 0.5gSugar: 3gVitamin A: 152IUVitamin C: 0.5mgCalcium: 33mgIron: 0.2mg
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