Savory Cheesy Stuffed Mushrooms
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Savory Cheesy Stuffed Mushrooms
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Perfect for any time of day, this recipe delivers great flavor effortlessly.
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Ingredients
- 10 ounces Crimini or baby Portobello mushrooms
- 1 cup softened goat cheese
- ½ cup softened cream cheese
- ¼ cup diced roasted red peppers from a jar
- 1 clove of garlic minced
- ¼ cup plain panko crumbs don’t have Panko, use bread crumbs
- ¼ cup grated Parmesan cheese
- 1 teaspoons salt for the cheese mixture ½ tsp salt for topping
- 1 teaspoon freshly cracked pepper for cheese mixture ½ tsp pepper for topping
- 2 tablespoons olive oil
Instructions
- Pre-heat your oven to 350 degrees.
- Wipe the outside of your mushrooms with a damp cloth to remove any dirt or grit. Pull out the stem of the mushroom and with a melon baller, remove the gills of the mushroom but be careful not to pierce the mushroom flesh. Place the mushrooms on a non-stick cooking pan, open side up.
- Combine goat cheese, cream cheese, diced roasted red peppers; 1 teaspoon cracked black pepper, 1 teaspoon salt, and minced garlic into a bowl. I use my hands because it allows me to evenly distribute all the ingredients, but you can use a fork if you’d like. Take this mixture with a spoon and place it into each of the mushrooms. Arrange mushrooms in a baking pan.
- Combine ½ teaspoon salt, ½ teaspoon freshly ground black pepper, 2 tablespoons olive oil, Parmesan cheese and Panko. Sprinkle this mixture on each of the mushrooms.
- Bake stuffed mushrooms in a 350-degree oven for 10-12 minutes. Once the cheese is nice a bubbly and the crumb mixture has become golden brown, they are ready to eat!
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