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.

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Stuffed Mushrooms
  1. 1 pound fresh white button mushrooms (about 24, 1½ to 2-inch diameter)
  2. 5 Tablespoons Challenge Spreadable Butter with Canola Oil
  3. ½ cup finely chopped onion
  4. ½ teaspoon pressed or finely minced fresh garlic
  5. ½ cup panko breadcrumbs
  6. ½ cup shredded Mozzarella cheese (or Italian Cheese Blend)
  1. 1

    Preheat oven to 425°F

  2. 2

    Clean mushrooms and pat dry.

  3. 3

    Remove stems from mushrooms. Chop stems and set aside.

  4. 4

    Add 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 12-inch pizza pan or 15x10x1-inch baking pan.

  5. 5

    Sauté onions, chopped mushroom stems and garlic in remaining butter, until moisture is reduced and onions begin to brown.

  6. 6

    Remove from heat and stir in breadcrumbs and then shredded cheese.

  7. 7

    Fill mushroom caps and bake 10 to 12 minutes.

Source: Challenge Home Economist


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Love stuffed mushrooms and adding this one to my Pinterest Board