Gouda & Garden Thyme Stuffed Mushrooms

Happy Monday, Friends! How was your weekend? Today I'm sharing a scrumptious stuffed mushroom recipe inspired by my harvest of fresh garden thyme...

Do you enjoy cooking with herbs? I'm of the opinion that they are often overlooked but can enhance almost any recipe! Pungent thyme is favored in many French and Mediterranean recipes for its flavorful floral notes. Unlike other fresh herbs, it can withstand longer cooking times which actually enhances the flavor. For this recipe, you'll need to pinch the tiny leaves off the stems. 

Here's what you'll need:

Washed and dried fresh Bella mushrooms

Olive oil and garlic to taste

2 Tbsp fresh thyme

1/2 cup each Gouda and Parmesan cheese

4 oz cream cheese

You'll notice I actually used three types of cheese in these savory stuffed mushrooms, but the Gouda and thyme are really the standouts in this tasty appetizer! First: Wash the mushrooms, remove the stems, and allow the caps to dry thoroughly before filling. For stuffing: Chop mushroom stems and saute with garlic and thyme in olive oil. Then: Blend the cream cheese and Gouda with the stem mixture until creamy to fill the mushroom caps. Last: Sprinkle with grated Parmesan and bake at 325 degrees until cheese lightly browns. Serve as an appetizer or pair with a salad to make a meal of them like I did! Enjoy!