Delicious and Easy Stuffed Mushrooms Recipe
Looking for a delicious and easy appetizer for your next gathering? Look no further than Laura Vitale's stuffed mushrooms recipe. Made with cremini mushrooms, this dish is simple, flavorful, and perfect for any occasion.
To start, clean the mushrooms thoroughly with a wet napkin and remove the stems. You can optionally clean out the mushroom center and discard the gills. Finely chop the stems and set them aside.
In a pan, sauté minced shallots, chopped garlic, and the chopped mushroom stems in olive oil until soft and tender. Season with salt and pepper to taste. In a bowl, combine Italian seasoned breadcrumbs, grated Parmigiano-Reggiano, a wedge of sharp provolone cheese, and some cream cheese for binding.
Mix in the sautéed mixture and chopped parsley with the breadcrumb and cheese mixture. The cream cheese helps hold everything together and adds creaminess to the stuffing.
Generously pack the mushroom caps with the stuffing mixture and drizzle some olive oil on top. Bake the mushrooms at 425°F for approximately 25 minutes or until the tops are golden and crispy.
Once out of the oven, these stuffed mushrooms are irresistibly cheesy and flavorful. The crunchy topping adds a delightful texture to the creamy filling. Serve them warm or at room temperature for a crowd-pleasing appetizer.
Enjoy these stuffed mushrooms on your Easter table or any other occasion. They are a true crowd-pleaser that will leave everyone asking for seconds. Try different variations such as adding sausage or using artichokes instead of mushrooms. Get creative and make this recipe your own!
Ingredients:
- Cremini mushrooms
- Shallots
- Garlic cloves
- Extra virgin olive oil
- Salt
- Black pepper
- Italian seasoned breadcrumbs
- Parmigiano-Reggiano cheese
- Sharp provolone cheese
- Cream cheese
- Fresh parsley
Cooking steps:
- Clean the mushrooms and remove the stems.
- Sauté minced shallots, chopped garlic, and chopped mushroom stems in olive oil until soft and tender.
- Season with salt and pepper.
- In a bowl, combine breadcrumbs, grated Parmigiano-Reggiano, provolone cheese, and cream cheese.
- Mix in the sautéed mixture and chopped parsley with the breadcrumb and cheese mixture.
- Generously pack the mushroom caps with the stuffing mixture.
- Drizzle olive oil on top.
- Bake at 425°F for approximately 25 minutes or until golden and crispy.
