Stuffed Mushrooms

These stuffed mushrooms make an excellent appetizer. Filled with creamy 3 cheese filling and topped with crunchy Panko parmesan topping are sure to be gone in seconds!

📝 Ingredients

• 1 pound (450g) cremini (baby bella) mushrooms (preferably smaller/medium mushrooms, not large)
• 2 tablespoons olive oil
• salt and pepper
• 2 tablespoons butter
• 2 shallots
• 4 cloves garlic
• 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
• 2 tablespoons Panko breadcrumbs
• 1/2 cup (115g) cream cheese
• 1/4 cup lightly packed grated Parmesan
• zest grated from 1/2 lemon (optional)
• 1/4 teaspoon onion powder
• 1/8 teaspoon paprika
• 1/8 teaspoon cayenne pepper (optional)
• 1 tablespoon chopped parsley
• 2 tablespoons butter
• 1/2 cup (30g) Panko breadcrumbs
• 3 tablespoons grated Parmesan

👨‍🍳 Instructions

1. 1Wash the mushrooms and pat them dry with paper towels. Separate the mushroom caps from the stems, finely chop the stems. Finely chop shallots, garlic, and parsley.
2. 2Heat butter in a pan over medium heat. Add chopped mushroom stems and shallots. Cook for a couple of minutes or until soft and all the excess water is evaporated. Add garlic and thyme and cook for 30 seconds.
3. 3In a large bowl, combine sauteed mushroom stems and onions, cream cheese, grated parmesan, breadcrumbs, parsley, lemon zest, onion powder, paprika, cayenne, and grated cheddar. Season with salt and pepper.
4. 4Make the breadcrumb topping: melt butter in a small pot. When melted add the breadcrumbs and stir until evenly coated. Take the pot off the heat and stir in parmesan cheese.
5. 5Place the mushroom caps on a baking sheet stem-side up. Drizzle the mushrooms with olive oil and season with salt and pepper.
6. 6Stuff the mushrooms with the filling and top with the breadcrumb topping.
7. 7Bake at 400°F/200°C for about 20 minutes or until the topping is nicely browned.
8. 8Enjoy!