Stuffed Mushrooms with Cream Cheese and Microgreens
Juicy mushrooms filled with creamy, tangy cheese and topped with fresh microgreens. A quick, elegant snack or light meal ready in about 20 minutes.
- Total time
- 20 min
- Servings
- 4
- Calories
- 150
- Protein
- 4g
comfortingelegantamericanvegetariangluten freedairycreamytender
Ingredients
- 12 whole large mushrooms
- 4 oz cream cheese, softened
- 1 cup microgreens
- 1 tbsp coconut vinegar
- 1 tbsp olive oil
- ½ tsp salt
Instructions
- 1
Preheat oven to 375°F. Clean the 12 mushrooms and remove stems; chop stems finely and set aside.
- 2
In a bowl, mix the 4 oz cream cheese, 1 tbsp coconut vinegar, 1/2 tsp salt, and chopped mushroom stems until smooth.
- 3
Spoon the filling into the mushroom caps, mounding slightly. Arrange on a baking sheet.
- 4
Drizzle with 1 tbsp olive oil and bake until mushrooms are tender and filling is golden, about 15 minutes.
- 5
Top with 1 cup microgreens and serve warm.
Tools you’ll need
- baking sheet
- mixing bowl
- spoon
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
