Stuffed Mushrooms
Delicious stuffed mushrooms filled with cream cheese, cheddar, and seasonings, perfect for Thanksgiving gatherings as bite-sized finger foods.
Ingredients
Mushroom Filling
- 20 medium-sized medium-sized mushrooms Choose firm and fresh mushrooms for best texture.
- 1 cup cream cheese, softened Can substitute with ricotta or goat cheese.
- 1/2 cup shredded cheddar cheese Experiment with different cheeses.
- 1/4 cup green onion, chopped
- 1/2 teaspoon garlic powder
- to taste Salt and pepper Adjust seasoning to preference.
Topping
- 1/2 cup breadcrumbs
- 2 tablespoons olive oil
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Clean the mushrooms and remove the stems. Set the caps aside and chop the stems finely.
- In a bowl, mix the chopped mushroom stems, cream cheese, cheddar cheese, green onion, garlic powder, salt, and pepper.
- Stuff each mushroom cap with the cheese mixture.
Topping and Baking
- In another bowl, combine breadcrumbs and olive oil. Sprinkle the mixture over the stuffed mushrooms.
- Place the mushrooms on a baking sheet and bake for 20 minutes, or until golden brown.
- Remove and let cool slightly before serving.
Notes
These stuffed mushrooms can be served warm or at room temperature. Garnish with fresh herbs for color. Leftovers can be stored in an airtight container in the fridge for 3-5 days, or they can be frozen before baking for future use.