The good news is you don’t have to wait for a holiday gathering or a beloved relative to make these, they’re easy to do on your own. You just start by removing the stems from a pound of small mushrooms. (Baby bella or cremini work well.)
And then chopping those stems up finely.
The chopped stems get sauteed in butter until they’re nice and soft…
… and then they’re joined by garlic, thyme, cream cheese, and parmesan.
Once everything is melty and smooth, you pipe the filling into the hole in each mushroom cap…
… and then you bake them until they’re lightly golden brown and the mushrooms themselves are tender.
The combination of earthy mushroom and herby creaminess here is really second-to-none. Since they work for a number of diets (gluten-free, vegetarian…) they’re a great option to bring to parties or potlucks – they always go fast. They’re as foolproof as bite-sized food gets!
