Cheddar and Herb-Stuffed Mushrooms
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Why I Love This Recipe
yummy
Ingredients You'll Need
15 large button mushrooms, cleaned and stems removed (stems reserved)
2 tablespoons butter, divided
1 small onion, finely chopped
2 garlic cloves, minced
1/2 cup breadcrumbs
1/2 cup shredded sharp cheddar cheese
2 tablespoons grated Parmesan cheese
2 tablespoons chopped fresh parsley
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon smoked paprika for garnish
Directions
Preheat your oven to 375°F (190°C).
Prepare the mushrooms by cleaning them with a damp towel, removing their stems, and setting the caps aside.
Finely chop the reserved stems for the filling.
In a medium skillet, melt 1 tablespoon of butter over medium heat.
Add the chopped mushroom stems, onion, and garlic to the skillet and sauté for about 5 minutes until softened.
Transfer the cooked vegetables to a medium bowl and let them cool slightly.
Stir in the breadcrumbs, cheddar, Parmesan, parsley, salt, and pepper until well combined.
Place the mushroom caps in a baking dish, cavity-side up.
Melt the remaining 1 tablespoon of butter and brush the outside of each mushroom cap.
Stuff each cap generously with the breadcrumb mixture.
Bake in the preheated oven for 20–25 minutes until the mushrooms are tender and the filling is golden brown.
Sprinkle lightly with smoked paprika before serving.
Serve warm as an appetizer.
Pairs Well With
lemonade
Questions, Comments & Reviews
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