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Stuffed Mini-Bella Mushroom Caps Recipe

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This recipe for Stuffed Mini-Bella Mushroom Caps is from Friends and Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
12 large mini-Bella mushrooms
1 (8oz) package cream cheese (softened)
4-6 cloves garlic (crushed)
1/4 c. Parmesan cheese
2 tbsp. butter
salt and pepper (to taste)
cayenne pepper (to taste, optional)
1+ c. Panko breadcrumbs
Directions:
Directions:
Preheat oven to 400º.
Wash and dry mushrooms. Carefully separate caps from stems. Place caps on a non-stick cookie sheet at least one inch apart and set aside. Finely chop mushroom stems.
Add butter to a non-stick frying pan, melt on low heat and add chopped mushroom stems. Increase heat to medium and sauté mushroom stems until almost done.
Add crushed garlic to chopped stems and sauté for one minute more. Remove mixture from heat and set aside to cool.
In a medium mixing bowl, mix together cream cheese, Parmesan, and sautéed stem mixture. Add salt, pepper, and cayenne and mix well. Generously fill each mushroom caps with cream cheese mixture.
In a small bowl, add bread crumbs and dip the caps in the Panko to coat tops. Place the mushrooms in the oven and bake 20 minutes, or until mushrooms are tender and bread crumbs are browned.
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
45 Minutes
Personal Notes:
Personal Notes:
Add bacon bits, walnuts, sausage, pine nuts, or other cheeses. Get creative!

 

 

 

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