Prep 10 mins
Cook 10 mins
This was something I put together while trying to come up with a different way to use mushrooms. I know there are scads of stuffed mushroom recipes on the Web, but I wanted to fly without a recipe and see how it went. The result, in my opinion, was fabulous, and surprisingly simple too. We served our mushrooms with a Caesar salad and some crusty sourdough bread, but the options are endless. Have fun with them!
- 1 lb mushroom, caps as large as possible
- 1⁄4 cup light cream cheese, garden vegetable flavor
- 1⁄2 cup panko breadcrumbs
- 1⁄4 cup parmesan cheese, shredded
- 1⁄4 teaspoon dried rosemary
- 1 teaspoon garlic powder
- 1 teaspoon onion flakes
- olive oil
- Preheat the oven to 400 degrees.
- Remove the stems from the mushrooms. Place them into a food processor and process until finely minced.
- In a small bowl, mix the minced mushroom stems with the breadcrumbs, Parmesan, rosemary, garlic and onion flakes. Set aside for 5-10 minutes to allow the flavors to blend. 20 minutes is better if you have extra time, but it isn't necessary for the recipe to work.
- Brush a baking sheet with olive oil, then place the mushroom caps onto the baking sheet, stem-side up.
- Add cream cheese to each cap, adjusting the amount as needed depending on how large the caps are.
- Sprinkle the mushroom stem mixture over the top of each mushroom, using a spoon to press it lightly into the cream cheese. This will help it stick.
- Drizzle a little extra olive oil over the tops of the mushrooms. This will aid in browning.
- Bake for 10 minutes or until the tops are golden brown and the cheese is heated through.