Cheesy Stuffed Mushrooms

Thick roasted mushroom caps filled with creamy Italian cheese and seasoned bread crumbs. Whether hosting a party or enjoying a cozy evening at home, these cheesy bites are sure to impress!

📝 Ingredients

• 2 (16-ounce) packages baby bella mushrooms
• 1 Half Stick (1/4 cup) Land O Lakes® Butter
• 1/4 cup finely chopped onion
• 1/2 cup panko bread crumbs
• 2 tablespoons chopped fresh parsley
• 2 teaspoons chopped fresh thyme
• 2 teaspoons Italian seasoning
• 1 teaspoon garlic powder
• 1/4 teaspoon kosher salt
• 25 (or 1 per mushroom cap) Land O Lakes® Creamy Italian Blend Cheese Cubes

👨‍🍳 Instructions

1. 1Heat oven to 375°F.
2. 2Wipe mushrooms clean with damp paper towel. Trim stem ends; discard. Remove stems; chop finely, reserving up to 1 cup (4 ounces). Discard any remainder or reserve for another use. Scrape brown gills from mushroom caps using small spoon; discard gills. Place caps cavity-side up onto rimmed baking sheet.
3. 3Melt butter in small sauté pan over medium heat. Add chopped mushroom stems and onion; cook 7-9 minutes or until softened and lightly browned. Remove from heat; stir in bread crumbs, parsley, thyme, Italian seasoning, garlic powder and salt. Stuff caps with filling up to edge of cavity. Place 1 cheese cube in each mushroom, pushing down into crumb mixture. If any bread crumb mixture remains, sprinkle evenly over tops of mushrooms. Bake 13-15 minutes or until cheese is melted and begins to brown in spots. Serve hot.