This healthy stuffed mushroom appetizer is a nice balance of soft mushrooms, creamy filling and crunchy topping.
This combination tastes downright delicious, but these easy stuffed mushrooms are also good for you.
Each mushroom is dipped in a panko-Parmesan mixture to ensure a crunchy texture and umami flavor in every bite.
Lightly coat a large, rimmed baking sheet with cooking spray.
Remove stems from 1 1/2 pounds of mushrooms and reserve.
Lightly brush any dirt from mushroom caps and stems.
Arrange mushroom caps, stemmed sides up, on a prepared baking sheet.
Heat 1 tablespoon oil in a large nonstick skillet over medium-high.
Spoon 1 heaping teaspoon mushroom mixture into each mushroom cap.
Stir together remaining 3 tablespoons panko and 2 tablespoons Parmesan in a small bowl.
Lightly coat tops of stuffed mushrooms with cooking spray.
They’ll keep frozen for about 3 months.
Thaw completely before reheating.
Frequently Asked Questions
You should always clean mushrooms before cooking them.
you’re free to use a veggie brush or a damp paper towel to remove dirt from mushrooms.
But it’s also OK to quickly rinse mushrooms right before cooking them.
After rinsing the mushrooms, be sure to drain and dry them thoroughly.
If not, the filling will be soggy and make the mushroom caps watery.
Cook the chopped mushrooms until the moisture evaporates, which will take about 6 minutes over medium-high heat.
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days.
Our stuffed mushroom recipe complements a variety of crowd-pleasingappetizersandbite-sized party foods, satisfying both vegetarians and meat-eaters.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
