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Stuffed mushrooms in a cast iron skillet with a black background
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Savory Cheesy Stuffed Mushrooms

Ingredients

  • 10 ounces Crimini or baby Portobello mushrooms
  • 1 cup softened goat cheese
  • ½ cup softened cream cheese
  • ¼ cup diced roasted red peppers from a jar
  • 1 clove of garlic minced
  • ¼ cup plain Panko crumbs don’t have Panko, use bread crumbs
  • ¼ cup grated Parmesan cheese
  • 1 teaspoons salt for the cheese mixture ½ tsp salt for topping
  • 1 teaspoon freshly cracked pepper for cheese mixture ½ tsp pepper for topping
  • 2 tablespoons olive oil

Instructions

  • Pre-heat your oven to 350 degrees.
  • Wipe the outside of your mushrooms with a damp cloth to remove any dirt or grit. Pull out the stem of the mushroom and with a melon baller, remove the gills of the mushroom but be careful not to pierce the mushroom flesh. Place the mushrooms on a non-stick cooking pan, open side up.
  • Combine goat cheese, cream cheese, diced roasted red peppers; 1 teaspoon cracked black pepper, 1 teaspoon salt, and minced garlic into a bowl. I use my hands because it allows me to evenly distribute all the ingredients, but you can use a fork if you’d like. Take this mixture with a spoon and place it into each of the mushrooms. Arrange mushrooms in a baking pan.
  • Combine ½ teaspoon salt, ½ teaspoon freshly ground black pepper, 2 tablespoons olive oil, Parmesan cheese and Panko. Sprinkle this mixture on each of the mushrooms.
  • Bake stuffed mushrooms in a 350-degree oven for 10-12 minutes. Once the cheese is nice a bubbly and the crumb mixture has become golden brown, they are ready to eat!