Ingredients
Scale
- 24 large white button or cremini mushrooms
- 1 cup small curd cottage cheese (full fat or 2% recommended)
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, finely minced
- 1 teaspoon fresh thyme, chopped (or 1/2 tsp dried)
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon sea salt
- 1/4 teaspoon cracked black pepper
- 2 tablespoons panko breadcrumbs (optional, for topping)
- 1 tablespoon olive oil
- Fresh parsley for garnish
Instructions
- Preheat your oven to 400°F (200°C). Clean the mushrooms using a damp paper towel to remove any dirt. Avoid soaking them in water, as mushrooms absorb liquid and can become soggy. Gently pop the stems out of each mushroom cap. Finely chop about 1/4 cup of the stems to use in the filling, and discard or save the rest for a different recipe. Lightly brush the outside of the mushroom caps with olive oil and place them hollow-side up on a parchment-lined baking sheet.
- In a medium mixing bowl, combine the cottage cheese, grated Parmesan, minced garlic, chopped mushroom stems, thyme, smoked paprika, salt, and pepper. If you prefer a completely smooth texture, you can pulse the cottage cheese in a blender for 10 seconds before mixing in the other ingredients. Stir everything until well combined. The mixture should be thick and creamy.
- Using a small spoon or a piping bag, generously fill each mushroom cap with the cottage cheese mixture. If you are using panko breadcrumbs, sprinkle a tiny amount over the top of each mushroom for added crunch. Place the baking sheet in the center rack of the oven. Bake for 18 to 20 minutes, or until the mushrooms are tender and the tops are slightly golden brown. Remove from the oven and let them cool for 5 minutes.
- Transfer the mushrooms to a festive serving platter. Garnish with a sprinkle of fresh chopped parsley and an extra dusting of smoked paprika for color. Serve warm to ensure the best texture and flavor for your guests.
- Cook Time: 35 minutes