Garlic and Cheddar Stuffed Mushrooms
These garlic and cheddar stuffed mushrooms feature tender baby bella mushrooms filled with a savory garlic breadcrumb stuffing and topped with melted cheddar cheese. An easy make-ahead appetizer for holidays and gatherings.
Ingredients
- 1 pound baby bella mushrooms
- 3 tablespoons butter
- 3 green onions chopped fine
- 2 cloves garlic chopped fine
- 1/2 cup dried bread crumbs
- 3/4 cup grated cheddar cheese divided
- 1/8 teaspoon ground pepper
- pinch kosher salt
Instructions
- Preheat oven to 425˚F.
- Wipe the mushrooms with a damp paper towel, or rinse and drain the mushrooms. Twist and remove the stems from the caps. Place the caps on a baking sheet and set them aside. Finely chop the stems.
- Melt the butter in a skillet over medium heat. Add the onions, garlic, and chopped mushroom stems. Stir and cook until tender, about 5 minutes.
- Add the bread crumbs, 1/2 cup of cheese, pepper, and salt. Stir to combine and cook until the cheese softens. Turn off the heat and let the stuffing mixture cool.
- Spoon the stuffing into the mushroom caps when it is cool enough to handle. Pack in the filling lightly, and top with the remaining cheddar cheese.
- Bake in a preheated oven for 15 minutes until the mushrooms have softened, and the cheese melts. Serve warm.
- Yield: 15 to 20 stuffed mushrooms, depending on size.
Notes
Make Ahead: Prepare the filling and let it cool. Stuff the mushroom caps, sprinkle with the remaining cheddar cheese, and arrange on a baking sheet. Cover and refrigerate for up to 24 hours.
When ready to serve, uncover and bake in a preheated 425°F oven until the mushrooms are tender and the cheese is melted. Mushrooms baked directly from the refrigerator may need a few additional minutes.
Nutrition
Serving: 3mushroomsCalories: 168kcal
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