These cheese stuffed mushrooms are a favorite of Claytons and they are pretty delicious! We will be enjoying these this Christmas season with our prime rib dinner!
As a small change to this recipe, I like to sometimes add in 1/4 lb. of sausage to the cheese mixture to make them extra good and filling too! You should try them both ways and let me know which way you like them best!
Cheese Stuffed Mushrooms
Course: Appetizers10
minutes25
minutes35
minutesIngredients
1 1/2 pounds baby bella or button mushrooms
2 Tbsp. butter
1 clove garlic, minced
2 Tbsp. grated onion
1/4 cup Panko crumbs
4 ounces cream cheese, softened
1/4 cup grated Parmesan cheese
1/4 cups fresh shredded cheddar cheese (I used a sharp cheddar)
1/4 teaspoon salt
1/2 teaspoon pepper
1/4 cup grated Parmesan cheese for topping
Directions
- Preheat the oven to 375 degrees F. Prepare a 13×9 baking dish with cooking spray.
- Clean mushrooms with a damp paper towel brushing off dirt. Carefully break stems from mushrooms. Save the stems and chop stems extremely fine.
- In a small skillet melt the butter over medium heat and saute the chopped mushroom stems for 3 minutes until browned and softened. Add the grated onion and minced garlic to skillet and saute for another minute. Lastly, add in the panko crumbs and cook one more minute until the panko becomes brown. Be careful not to burn the garlic or onion.
- Into the skillet add the softened cream cheese, Parmesan cheese, cheddar cheese, salt and pepper and mix well. Use a spoon to pack the cavity of each mushroom with a generous amount of cheese filling..
- Place about 1/4 cup of grated Parmesan cheese on a small plate and press each cheese stuffed mushroom top into grated Parmesan cheese to create a crust. Then place the mushrooms in the baking dish with the cheese side up.
- Bake for 25 minutes, until the stuffed mushroom tops are golden brown. Serve warm.
Notes
- *This recipe can easily be doubled or tripled for a party!
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