Description
Sophisticated stuffed mushrooms filled with creamy garlic and herb cheese, topped with crunchy breadcrumbs for an indulgent yet easy appetizer.
Ingredients
Scale
- 12 large mushrooms (stems removed)
- 4 oz (113 g) creamy garlic and herb cheese (such as Boursin)
- 1/2 cup panko breadcrumbs (about 60 g)
- 1/4 cup grated Parmesan cheese (about 25 g)
- 2 tablespoons olive oil
- 1 teaspoon dried Italian herbs (optional)
- Salt and freshly ground black pepper, to taste
- Fresh parsley for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly oil it.
- Clean the mushrooms and remove the stems, setting the caps aside.
- In a bowl, mix the creamy garlic and herb cheese with salt, pepper, and dried Italian herbs until smooth.
- Spoon the cheese mixture into each mushroom cap.
- Combine panko breadcrumbs, grated Parmesan, and olive oil until crumbs are evenly coated.
- Sprinkle the breadcrumb mixture over each stuffed mushroom.
- Bake for 20–25 minutes until the mushrooms are tender and the topping is golden brown.
- Let rest for 2–3 minutes and garnish with parsley before serving.
Notes
For a lower-fat version, substitute part of the creamy cheese with low-fat ricotta. Can also use gluten-free panko or a plant-based cheese for dietary adjustments.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 3 mushrooms
- Calories: 255
- Sugar: 2g
- Sodium: 500mg
- Fat: 17.9g
- Saturated Fat: 7.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 14.2g
- Fiber: 1g
- Protein: 7.7g
- Cholesterol: 30mg