Ingredients:

  • 16 large cremini or button mushrooms (approx. 1 lb / 450g)
  • 8 oz (225g) cream cheese, softened
  • 1/4 cup (60ml) sour cream
  • 1/4 cup (25g) grated Parmesan cheese
  • 1/4 cup (30g) green onions, finely chopped
  • 1-2 cloves garlic, minced (to taste)
  • 1 tsp (5g) hot sauce, or to taste
  • 1/2 tsp (2g) smoked paprika
  • Salt and pepper to taste
  • 2 tbsp (30ml) olive oil (for brushing)
  • Fresh parsley, finely chopped (for serving, optional)

Instructions:

  1. Preheat the oven to 375°F (190°C).
  2. Gently clean the mushrooms and remove the stems. Set the caps aside and finely chop the stems.
  3. In a mixing bowl, combine softened cream cheese, sour cream, Parmesan cheese, green onions, minced garlic, hot sauce, smoked paprika, salt, and pepper. Add the chopped mushroom stems and mix well.
  4. Spoon the cream cheese mixture generously into each mushroom cap.
  5. Arrange the stuffed mushrooms on a baking sheet. Brush the tops with olive oil.
  6. Bake for 20 minutes or until the mushrooms are tender and the tops are slightly golden.
  7. Serve hot, garnished with fresh parsley if using.