Not Strictly Stuffed Mushrooms
Elevate your appetizer game with "Not Strictly Stuffed Mushrooms," a delightfully rustic twist on the classic hors d'oeuvre. These tender button or cremini mushrooms feature a loosely packed filling of savory panko breadcrumbs, creamy cheese, and fresh parsley, mingled with the earthy richness of their finely chopped stems. A hint of garlic and a dash of paprika lend an aromatic depth, while a drizzle of melted butter ensures a perfectly golden finish. Baked to perfection in just 20 minutes, this quick and easy recipe strikes the perfect balance between indulgence and simplicity. Perfect for parties, weeknight dinners, or any occasion that calls for bite-sized elegance, these mushrooms are guaranteed to impress!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 12 pieces Large button or cremini mushrooms
- 2 tablespoons Extra virgin olive oil
- 2 pieces Garlic cloves
- 1 cup Panko breadcrumbs
- 0.5 cup Parmesan cheese, grated
- 4 ounces Cream cheese, softened
- 2 tablespoons Fresh parsley, chopped
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 0.25 teaspoon Paprika
- 1 tablespoon Butter
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
Clean the mushrooms with a damp cloth and remove the stems by gently twisting them. Set the mushroom caps aside, and finely chop the stems.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped mushroom stems and cook until softened, about 5 minutes.
Mince the garlic cloves and add them to the skillet. Cook for an additional 1-2 minutes, stirring frequently, until fragrant.
Remove the skillet from heat and stir in the panko breadcrumbs, grated Parmesan cheese, softened cream cheese, parsley, salt, black pepper, and paprika. Mix until well combined and forms a crumbly yet sticky filling.
Brush the mushroom caps with the remaining 1 tablespoon of olive oil. Arrange them on the prepared baking sheet, cavity side up.
Use a small spoon to distribute the filling loosely into the mushroom caps, allowing a slightly deconstructed texture rather than packing the filling tightly.
Melt the butter in a microwave or small saucepan, and drizzle it over the filled mushrooms for extra richness.
Bake in the preheated oven for 18-20 minutes, or until the mushrooms are tender and the tops are golden brown.
Let the mushrooms cool for 5 minutes before serving. Garnish with additional parsley if desired.
Nutrition Facts
Calories |
1164 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.8 g | 120% | |
| Saturated Fat | 42.5 g | 212% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 198 mg | 66% | |
| Sodium | 2658 mg | 116% | |
| Total Carbohydrate | 56.1 g | 20% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 12.2 g | ||
| Protein | 38.0 g | 76% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 612 mg | 47% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 918 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
