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.


24 appetizers




  • 1 pound fresh white button mushrooms (about 24, 1½ to 2-inch diameter)
  • 5 Tablespoons Challenge Spreadable Butter with Canola Oil
  • 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)


  • 1
    Preheat oven to 425°F
  • 2
    Clean mushrooms and pat dry.
  • 3
    Remove stems from mushrooms. Chop stems and set aside.
  • 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
    Sauté onions, chopped mushroom stems and garlic in remaining butter, until moisture is reduced and onions begin to brown.
  • 6
    Remove from heat and stir in breadcrumbs and then shredded cheese.
  • 7
    Fill mushroom caps and bake 10 to 12 minutes.