Mushroom Caps Filled with Herb Cheese

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30 minutes 6 Servings Print RecipeEmail Recipe


8ouncecream cheese (softened)
1tablespoonsour cream
1⁄4cupfresh parsley (snipped)
1clovegarlic (mashed)
1 shallot (minced)
1⁄4teaspoonground black pepper
1poundlarge fresh mushrooms (about 18 - stems removed)
  parsley sprigs (for garnish)


Beat cream cheese in medium-size bowl until smooth. Mix in sour cream; add remaining ingredients except mushroom caps and parsley sprigs; beat until well mixed. Refrigerate covered with plastic wrap 4 hours.

Wipe each mushroom cap with damp cloth. Fit pastry bag with rose tip; spoon cheese mixture into bag. Pipe about 1 tablespoon of the cheese mixture into each mushroom cap. Place mushroom caps on serving platter; garnish with parsley sprigs.


Preparation time does not include refrigeration time.

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