These delightful stuffed mushrooms are the perfect two-bite appetizer! Mushroom caps filled with a mixture of mushroom stems, cheese, breadcrumbs, and spices are a savory treat sure to disappear fast.
1 ¼cupItalian cheese blenddivided (1 cup and ¼ cup)
¾cupbreadcrumbs
⅝cupwhite winedivided (½ cup and 2 tbsp)
½ealemonjuice only
3eagreen onions
3tablespoonbutterdivided (2 tablespoon and 1 tbsp)
2tablespoonolive oiloptional
3clovesgarlic
½teaspoonsaltto taste
½teaspoonblack pepperto taste
Instructions
Wash and pat dry mushrooms. Remove the stems by popping them off with your hands, and use a spoon to remove any remaining stem and the gills.
Use a food processor or blender to finely chop the stems. Combine them in a bowl with 1 cup cheese, the lemon juice, and ½ cup white wine. Coat empty mushroom caps with olive oil (optional).
Slice green onions, reserving the top ⅓ (green ends) for garnish. Melt 2 tablespoon butter in a large skillet. Add green onions and garlic and cook 2 minutes, add mushroom stem mixture and breadcrumbs, then stir until cheese is melted and the filling well combined. Preheat oven to 350 F.
Stuff mushrooms with the filling. Add remaining butter and white wine to pan. Once butter is melted, arrange stuffed mushrooms in the pan and bake for 8-11 minutes. Garnish with remaining cheese and green onions, and serve warm.
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Notes
This dish can be prepared ahead, but wait to bake until just before serving.
Nutrition information is provided as a courtesy and is an estimate. It is recommended to use your preferred calculator with the actual ingredients you use for optimal accuracy.