Savory Stuffed Mushrooms, filled with a warm flavorful garlic and cheese mixture, are bite sized appetizers that will please everyone at your dinner party.
Stuffed mushrooms. Mmmmmm. I’m salivating right now at the thought. I dread going to any holiday party that serves these wonderful creations because I can’t control myself and inevitably look like a starving pig whenever I’m within a ten foot radius of these bad boys. Yep, its that bad. I have no shame when it comes to good food.
Stuffed mushrooms are pretty easy to make and they sure are crowd pleasers. Of course, there are so many variations, but I decided to go with a simple vegetarian garlic cheese version. Would I like fresh dungeness crab in a stuffed mushroom? Yes. How about some flavorful and perfectly cooked sausage? Yes. But sometimes, good old fashioned melted cheese is all you need to make something wonderful. These mushrooms get extra flavor by dicing up the stems and cooking them in butter with some fresh garlic. the other trick I do is to cook them in an oiled mini muffin tin. This not only keeps those little buggers from rolling around, but it keeps the mushrooms moist but not sitting in the little puddle of mushroom juice they squeeze out.
What you end up with are two bite (or one bite if you’re extra hungry) little pieces of heaven filled with creamy garlic-y goodness with a teeny bit of a cayenne kick, topped with a crispy parmesan bread crumb crust. Dear Lord, these are good.
And if you’re wondering, YES – I ate six or so of these stuffed mushrooms as soon as I set my camera down. Again, I have no shame when it comes to good food.
- 24 large button mushrooms
- 1 tablespoon butter
- 5 cloves garlic, minced
- two 5.2 ounce packages Boursin cheese (I used garlic & chive)
- 1 cup extra sharp white cheddar, grated
- 1/2 teaspoon cayenne pepper
- 1/2 cup fresh parsley, minced, divided
- 1/4 cup panko bread crumbs
- 1/4 cup parmesan, minced
- Trim the very bottoms of the mushroom stems and discard. Remove the stems from the caps and dice the stems into small pieces.
- Preheat oven to 350 degrees F. Spray a mini muffin tin with oil. You can bake these on a cookie sheet, but the mini muffin tin keeps the mushrooms moist and from rolling. Add the mushroom caps, cavity side up, to the mini muffin tins.
- In a heavy bottom pan over medium high heat, melt butter. Add diced mushroom stems and allow to cook, undisturbed, until the bottoms start to turn golden brown, about 5 minutes. Add minced garlic, stir, and continue to cook until garlic is fragrant, about 2 minutes. Remove from heat.
- In a small bowl, combine Boursin cheese, shredded sharp cheddar, cayenne pepper, half of the parsley, and the cooked mushroom stems with garlic. Mix thoroughly. Add to plastic bag, snip off the corner, and squeeze stuffing mixture into each mushroom until it has all been used.
- In a small bowl, combine remaining parsley, bread crumbs, and parmesan. Roll stuffed mushroom in mixture so that the bread crumb mixture sticks to the soft cheese mixture. Return mushrooms to mini muffin tin.
- Bake in preheated oven for 20 minutes or until the tops are just starting to turn golden brown. If filling spills out during cooking process, just use a spoon to push it back on when you remove them from the oven. Serve warm.