Description
A super simple, quick and easy appetizer that impresses every time.
Ingredients
- 28 Large Mushrooms
- 2 Tablespoons Olive Oil
- ½ Onion, Diced
- 2 cloves Garlic, Minced
- 8 ounces, weight Cream Cheese, Room Temperature
- 2 Tablespoons Sundried Tomato In Oil, Chopped
- 2 Tablespoons Fresh Basil, Chopped
- ¼ cups Italian-style Dried Bread Crumbs
- ½ cups Mozzarella Cheese
- ¼ teaspoons Garlic Powder
- ¼ teaspoons Onion Powder
- ¼ teaspoons Sea Salt (or Kosher Salt)
- ¼ teaspoons Freshly Ground Pepper (optional)
- ¼ cups Panko For Topping
Preparation
Preheat the oven to 425 F.
Wipe off each mushroom, remove stems and lay mushrooms in a single layer face down on a rimmed baking sheet. Bake at 425 F for 5-7 minutes or until juices start coming out.
While your mushrooms are roasting, make the stuffing. Heat olive oil in a skillet over medium heat and add onions and garlic. Sauté until tender. Remove pan from heat and set aside.
Into a large bowl add cream cheese. Stir in the onions and garlic, sun-dried tomato, basil, breadcrumbs, mozzarella, garlic powder, onion powder, salt and pepper. Mixture should be very thick.
When done remove the mushrooms from the oven. Turn over each mushroom and shake to drain excess liquid. Using a little spoon, fill each mushroom cap with a generous amount of stuffing and arrange on a clean rimmed baking sheet, right side up this time. Sprinkle panko over the top of each mushroom.
Bake until the filling is bubbly, heated through and golden brown on top, about 10-15 minutes. Garnish with fresh basil.
Note: Some people like the stems. Feel free to saute the mushroom stems along with the onions and garlic to add more mushroom flavor and texture.
