Garlic and Cheese Stuffed Mushrooms Recipe

Details

• Difficulty: Easy
• Servings: 4 to 6
• Nutritional Information (per serving):
  • Calories: 239
  • Total Fat: 14 g
  • Saturated Fat: 5 g
  • Carbohydrates: 20 g
  • Dietary Fiber: 5 g
  • Sugar: 9 g
  • Protein: 13 g
  • Cholesterol: 22 mg
  • Sodium: 891 mg
• Total Time: 35 minutes
• Active Time: 10 minutes

Mary follows the steakhouse philosophy for side dishes: fill it up and smother it in cheese! This approach works wonderfully well with Garlic and Cheese Stuffed Mushrooms.

Ingredients

• Olive oil, for drizzling
• 24 to 26 large cremini mushrooms or 8 portobello mushrooms, stems removed
• Kosher salt and freshly ground black pepper
• 1/2 cup (40 grams) panko breadcrumbs or 12 soda crackers, finely crushed
• 2 tablespoons (30 milliliters) unsalted butter, melted
• 1/2 cup (40 grams) grated Parmigiano-Reggiano
• 1/2 cup (40 grams) grated Gruyre cheese
• 2 tablespoons finely chopped fresh parsley
• 2 cloves garlic, finely minced

Directions

1. Preheat your oven to 400F (about 200C).
2. Drizzle a baking sheet with olive oil. Place the mushrooms on it, season with salt and pepper, and toss carefully to coat. Turn mushrooms so their caps are facing down.
3. In a medium bowl, combine the panko or crushed crackers, melted butter, Parmigiano-Reggiano, Gruyre, parsley, and garlic. Season with salt and pepper. Fill the mushroom caps with this mixture and drizzle more olive oil on top.
4. Bake in the oven until the filling turns golden and crisp, approximately 20 to 25 minutes.

Note: