
Appetizers
Stuffed Mushrooms
Fresh white button mushroom caps brushed with butter and stuffed with a sautéed Panko breadcrumb mixture and Mozzarella cheese topping. Serve as a quick appetizer or tasty side dish.

Prep
15 minutes
Cook
12 minutes
Servings
24 appetizers
Level
Easy
Ingredients
- 1 pound fresh white button mushrooms (about 24, 1½ to 2-inch diameter)
- 5 Tablespoons Challenge Butter
- ½ cup finely chopped onion
- ½ teaspoon pressed or finely minced fresh garlic
- ½ cup Panko breadcrumbs
- ½ cup shredded Mozzarella cheese (or Italian Cheese Blend)
- salt and pepper to taste
Directions
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1Preheat oven to 425°F.
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2Clean mushrooms and pat dry.
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3Remove stems from mushrooms. Chop stems and set aside.
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4Add butter to small sauté pan over medium-high heat. When butter liquefies, brush the tops of the mushroom caps and place them topside down on a baking sheet lined with foil or parchment paper.
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5Sauté onions, chopped mushroom stems and garlic in remaining butter, until moisture is reduced and onions begin to brown. Let cool slightly.
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6Remove from heat and stir in Panko breadcrumbs and then shredded cheese.
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7Fill mushroom caps.
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8Bake 10 to 12 minutes.
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!To make ahead, follow steps 1-7 and refrigerate until you are ready to bake.