The Best Stuffed Mushrooms
Okay let’s start out with a moment of confession. I hate mushrooms. Strike that. I USED to hate mushrooms. Until I finally became brave enough to try a co-workers stuffed mushrooms that she had brought to our Christmas party “food day”. One bite left me wondering what I had been missing all those years before I had tried The Best Stuffed Mushrooms ever!
I asked Terri about the recipe she used, and in classic home cook fashion it was along the lines of “Cut off the stems, saute in butter and garlic, add in cream cheese and mozzarella”. No measurements, no time, but that’s what I love about Ter.
Cooking is an organic process man.
So after a little experimenting off her basics, here is my attempt at the Best Stuffed Mushrooms.
I think the reason I was originally so turned off from mushrooms is their slimy, almost rubbery texture that was just… blah!
Enter in…. Panko Breadcrumbs!
Adding a little Panko into the filling, as well as making a topping for the “shrooms”, gave these tasty appetizers the perfect crunch.
Butter, an assortment of cheeses, and a few essential seasonings from your spice rack are all you need to make this stunning party appetizer or side dish.
Perfect paired with a grilled steak or your family’s Easter ham.
I know one thing is for sure, I can’t tell my momma I don’t like mushrooms anymore.
Best Stuffed Mushrooms
- 8 oz Whole White Mushrooms, cleaned
- 2 Tbsp Butter divided
- 4 oz Cream Cheese
- 1/2 cup Mozzarella
- 2 1/2 Tbsp Panko Breadcrumbs divided
- 1 1/2 Tbsp Parmesan Cheese divided
- 1/2 tsp Garlic Powder
- 1/4 tsp Black Pepper
- 1/4 tsp Onion Powder
- 1/4 tsp Ground Cayenne Pepper
- 1 tsp Parsley
Carefully cut off stems of mushrooms. Use a spoon to help remove most of stem area so you have a large area of the cap to stuff. Place caps onto a large greased baking sheet.
Discard any tough ends of stems and finely chop remaining parts.
In a large skillet, heat 1 Tablespoon of the butter over medium heat. Add chopped mushroom stems to skillet. Cook stems until tender and any moisture from the mushrooms and butter has disappeared. Set aside to cool.
When mushroom stems have cooled, stir in cream cheese, mozzarella cheese, 1 Tablespoon Panko breadcrumbs, 1 Tablespoon Parmesan cheese, garlic powder, black pepper, onion powder, and ground cayenne pepper.
Using a small spoon, generously fill each mushroom cap with cheese mixture.
For Topping: In a small microwave-safe bowl, melt the remaining 1 tablespoon butter. Then stir in the remaining 1 1/2 tablespoons of Panko breadcrumbs, 1/2 tablespoon Parmesan, and 1 teaspoon parsley. Evenly distribute mixture over the tops of the stuffed mushrooms.
Bake at 350 degrees F for 20-25 minutes, until cheese has melted and topping starting to brown.