Cheesy Stuffed Mushrooms
These cheesy stuffed mushrooms are delicious and the perfect appetizer for any gathering!
Servings: 20 mushroom caps
Calories: 44kcal
Ingredients
- 1 lb Cremini or Baby Bella Mushrooms stems removed & reserved, 20 mushrooms
- ¾ cup Mushroom Stems finely diced
- 4 cloves Garlic minced
- ½ Panko Breadcrumbs
- 4 oz Cream Cheese softened
- ¾ cup Sharp Cheddar Cheese shredded and divided
- 1 teaspoon Parsley
- ½ teaspoon Paprika
- ½ teaspoon Kosher Salt
- ½ teaspoon Fresh Ground Pepper
Instructions
- Preheat the oven to 400°F.
- Remove the stems from the mushroom caps, reserving the stems. Arrange the mushroom caps top down in a large baking dish in a single layer.
- Very finely dice the mushroom stems and in a large mixing bowl combine the minced stems, garlic, panko breadcrumbs, cream cheese, ¼ cup of sharp cheddar cheese, parsley, paprika, kosher salt, and pepper.
- Using a hand mixer on medium/low speed beat until the mixture is well combined.
- Distribute the mixture evenly between all of the mushroom caps, around 1-2 Tablespoons per mushroom cap, pressing on top to compact the filling into the mushroom cap.
- Top with remaining ½ cup of sharp cheddar cheese.
- Bake for 25 minutes or until the tops are golden brown.
Notes
Store any leftover mushrooms in an airtight container in the refrigerator for up to 3 days.
To reheat the stuffed mushrooms, preheat the oven to 350°F and place the mushrooms on a baking sheet. Bake the mushrooms for 5-8 minutes until the mushrooms are thoroughly warmed.
Nutrition
Serving: 1piece | Calories: 44kcal | Carbohydrates: 2g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 10mg | Sodium: 164mg | Potassium: 128mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 144IU | Vitamin C: 0.2mg | Calcium: 41mg | Iron: 0.1mg
