Mushrooms stuffed with three cheeses. A great vegetarian appetizer!
Active Time
10m
Inactive Time
25m
Total
55m
Ingredients
1lb white mushrooms
1 Tbsp olive oil
1/3 cup cup onion, finely chopped
1 clove minced garlic
8oz cream cheese, softened
1/2 cup Mozmzarella cheese, shredded
1/2 cup Asiago cheese, shredded
2 tsps fresh parlsey, minced
2 Tbsp Panko breadcrumbs
2 Tbsp Parmseasn cheese, grated
2 Tbsp melted butter (optional)
Salt and pepper
Directions
Heat Oven to 375 degrees. Line a baking sheet with foil and lightly grease.
Snap the stems from the mushrooms. Set the caps on the baking sheet.
Chop the mushroom stems using a food processor
Heat the olive oil in a pan over medium heat. Cook the mushroom stems and chopped onion in oil for 4 minutes. Add the garlic and cook for another minute.
In a large bowl, stir together the mushroom mixture, cream cheese, Mozzarella, Asiago and parsley
Lightly sprinkle the inside of the mushroom caps with salt and pepper. Fill each mushroom cap with a heaping spoonful of the cream chese mixture.
In a small bowl, combine the breadcrumbs and parmesean cheese. Dip the cream cheese side of each mushroom into the crumb/parm mixture.
Optional: drizzle the mushrooms with the melted butter