Creamy Herb-Stuffed Mushrooms

Creamy Herb-Stuffed Mushrooms


16 large mushrooms about 1 pound
4 medium shallots or 1 small onion
3 cloves garlic
3 Tbsp butter
1/2 Cup cottage cheese
2 Tbsp parmesan grated
2 Tbsp parsley chopped
1/4 tsp black pepper
2 Tbsp bread crumbs unseasoned


  1. Preheat oven to 400 degrees.
  2. Lightly butter a baking dish. Remove stems from mushrooms and place caps in dish.
  3. Finely chop shallots and garlic (in food processor, if possible) and set aside. Coarsely chop the mushroom stems. Melt 1 tablespoon butter over medium heat, add shallots and garlic and sauté 2 minutes. Add remaining butter, mushroom stems and oregano. Sauté 3-5 minutes, until mushrooms are soft, then remove from heat.
  4. Combine cottage cheese, Parmesan, parsley, pepper, and shallot-mushroom mixture. Divide evenly into mushroom caps. Sprinkle with breadcrumbs and drizzle with oil. Bake for 15 minutes or until topping starts to brown.

Food Groups

Total Time
30 min
Prep Time
15 min
Inactive Time
Cook Time
15 min
16 mushrooms
Hearty Family Favorites