Savory Cheesy Stuffed Mushrooms
Savory Cheesy Stuffed Mushrooms are a creamy, flavorful appetizer with a crispy topping that’s perfect for any occasion.
Equipment
- Baking Sheet
- Mixing Bowl
- Fork or spatula
- Knife and cutting board
Ingredients
- 10 ounces crimini or baby Portobello mushrooms
- 1 cup softened goat cheese
- ½ cup softened cream cheese
- ½ cup diced roasted red peppers from a jar
- 1 clove garlic minced
- ½ cup plain Panko breadcrumbs or bread crumbs
- ½ cup grated Parmesan cheese
- 1 teaspoon salt for the cheese mixture
- ½ teaspoon salt for topping
- 1 teaspoon freshly cracked pepper for cheese mixture
- ½ teaspoon pepper for topping
- 2 tablespoons olive oil
Instructions
- Begin by preheating your oven to 375°F (190°C). This ensures that your mushrooms will cook evenly and the filling will be perfectly melted.
- Gently clean the crimini or baby Portobello mushrooms with a damp paper towel to remove any dirt. Carefully remove the stems and set them aside, as you'll be using the caps to hold your delicious filling.
- In a mixing bowl, combine the softened goat cheese and cream cheese. Use a fork or spatula to mix until smooth and creamy. Stir in the diced roasted red peppers, minced garlic, salt, and freshly cracked pepper. Mix until all ingredients are well incorporated.
- Using a spoon, generously fill each mushroom cap with the cheese mixture. Press the filling down slightly to ensure it holds its shape.
- In a separate bowl, combine the Panko breadcrumbs, grated Parmesan cheese, salt, and pepper. Drizzle the olive oil over the mixture and toss until the breadcrumbs are evenly coated.
- Place the stuffed mushrooms on a baking sheet lined with parchment paper. Sprinkle the breadcrumb topping generously over each stuffed mushroom. Bake in the preheated oven for 20-25 minutes, or until the tops are golden brown and the mushrooms are tender.
- Once baked, remove the mushrooms from the oven and let them cool for a few minutes. Serve warm as an appetizer or a delightful snack, and watch them disappear!
Notes
- Leftover stuffed mushrooms can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven.
- Substitute goat cheese with cream cheese if needed for a milder flavor.
- Ensure mushrooms are dry before filling to avoid sogginess and ensure proper roasting.