In this simple appetizer recipe, tender white mushrooms are stuffed with creamy filling and topped with crunchy panko. These little bites of heaven are perfect for any occasion, served piping hot from the oven!
Stuffed Mushrooms
Yield: 1 1/2 dozen
Ingredients
Ingredients
For Mushrooms:
- 24 oz package large whole white mushrooms
- 1 Tbsp olive oil
- 1 Tbsp minced garlic
- 8 oz package cream cheese, softened
- 1/4 tsp onion powder
- 1/4 cup shredded cheese
For Topping:
- 1/4 cup gluten free panko breadcrumbs
- 2 Tbsp butter, melted
- 1 tsp dried parsley
Directions
- Preheat oven to 375°F.
- Wipe mushrooms with damp paper towel to clean. Gently remove stems and set aside. Arrange mushrooms caps in baking dish coated with nonstick cooking spray.
- Finely chop mushroom stems. In small skillet over medium-high heat, cook stems and garlic in olive oil until tender. Add cream cheese, onion powder, and shredded cheese. Stir until well combined and cream cheese is completely melted. Fill each mushroom cap with creamy mixture.
- In small bowl, combine topping ingredients. Sprinkle over filled mushroom caps.
- Bake 25 minutes, or until mushrooms are tender and topping is golden brown.
- Serve hot from the oven!
