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.


15 minutes


12 minutes


24 appetizers




  • 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


  • 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 baking sheet lined with foil or parchment paper.

  • 5

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

  • 6

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

  • 7

    Fill mushroom caps.

  • 8

    Bake 10 to 12 minutes.


  • !

    To make ahead, follow steps 1-7 and refrigerate until you are ready to bake.

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