Recipe courtesy of Mary Berg
Garlic and Cheese Stuffed Mushrooms
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 239
- Total Fat
- 14
- Saturated Fat
- 5
- Carbohydrates
- 20
- Dietary Fiber
- 5
- Sugar
- 9
- Protein
- 13
- Cholesterol
- 22
- Sodium
- 891
- Total: 35 min
- Active: 10 min
Ingredients
Olive oil, for drizzling
24 to 26 large cremini or 8 portobello mushrooms, stems removed
Kosher salt and freshly ground black pepper
1/2 cup (40 grams) panko breadcrumbs or 12 soda crackers, finely crushed
2 tablespoons (30 milliliters) unsalted butter, melted
1/2 cup (40 grams) grated Parmigiano-Reggiano
1/2 cup (40 grams) grated Gruyère
2 tablespoons finely chopped fresh parsley
2 cloves garlic, finely minced
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.