Recipe courtesy of Mary Berg
Garlic and Cheese Stuffed Mushrooms
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- Level: Easy
- Total: 35 min
- Active: 10 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 239
- Total Fat
- 14 g
- Saturated Fat
- 5 g
- Carbohydrates
- 20 g
- Dietary Fiber
- 5 g
- Sugar
- 9 g
- Protein
- 13 g
- Cholesterol
- 22 mg
- Sodium
- 891 mg
Mary abides by the steakhouse ethos for side dishes: stuff it and coat it in cheese! It’s an adaptably delicious rule for Garlic and Cheese Stuffed Mushrooms.
- Level: Easy
- Total: 35 min
- Active: 10 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 239
- Total Fat
- 14 g
- Saturated Fat
- 5 g
- Carbohydrates
- 20 g
- Dietary Fiber
- 5 g
- Sugar
- 9 g
- Protein
- 13 g
- Cholesterol
- 22 mg
- Sodium
- 891 mg
Ingredients
Directions
- Preheat your oven to 400 degrees F.
- Drizzle a baking sheet with oil. Add the mushrooms, season with salt and pepper and toss to coat. Flip the mushrooms so that they are cap-side down.
- In a medium bowl, toss together the panko or crackers, melted butter, Parmigiano-Reggiano, Gruyère, parsley and garlic. Season with salt and pepper. Scoop into the mushrooms and drizzle with oil.
- Bake until golden brown, 20 to 25 minutes.
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