Cheesy Miso Stuffed Mushrooms

Stuffed mushrooms are the cutest appetizer out there.

📝 Ingredients

• 16 large mushrooms (white or brown)
• 2 tbsp butter
• 4 oz cream cheese
• 1/4 cup mayo (kewpie mayo preferred)
• 1 tbsp white miso
• 1/4 cup Parmigiano Reggiano cheese (finely grated)
• parsley (finely chopped, to finish)

👨‍🍳 Instructions

1. 1Heat the oven to 400°F. Line a baking sheet with parchment paper. Trim the bottom of the stems of the mushrooms, then gently break them off. Place the mushroom caps on the prepared baking sheet.
2. 2Finely mince the mushroom stems. In a medium skillet over medium heat, melt the butter and sauté the mushroom stems until soft and golden. Remove from the heat and let cool slightly.
3. 3In a bowl, mix together the cream cheese, mayo, and white miso until smooth. Stir in the sautéed mushroom stems, taste and season with freshly ground pepper.
4. 4Scoop the filling into the mushroom caps and top with grated parmesan.
5. 5Bake for 20 minutes or until the cheese melts and the mushrooms are piping hot. Finish with parsley, remove, let cool slightly and enjoy!