Stuffed Mushrooms
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Stuffed Mushrooms
These vegetarian stuffed mushrooms are delicious and simple to put together. It is packed with flavors and makes for one crowd pleaser vegetarian appetizer!
Ingredients
- 20-24 white or Bella mushrooms (3—8 oz containers), washed and dried with towel and stems removed and set aside for filling
- 3 tbsp extra virgin olive oil, divided
- 1/4 cup dry white wine
- 1 small onion or shallot, diced (1/4 cup-1/2 cup)
- 3 large garlic cloves, minced
- 1/4 tsp salt
- 1/8 tsp black pepper
- 1/2 cup Panko breadcrumbs
- 1/2 cup sour cream
- 1/2 cup cream cheese
- 3/4 cup parmesan cheese
- 2 tbsp parsley, finely chopped
Instructions
- Preheat oven to 350F. Lightly grease large baking sheet.
- Finely chop mushroom stems
- Heat 1 tbsp olive oil in large skillet and sauté onions for about 5 minutes. Add garlic and sauce another minute or so. Add chopped mushroom stems and wine and cook for 3 more minutes, or until wine is reduced by half.
- Add bread crumbs, cream cheese and sour cream and cook util cheese melts.
- Add salt & pepper and mix well.
- Take off the heat and stir in half of the parmesan cheese and parsley. Season with salt and pepper to taste. Allow filling to cool slightly before stuffing mushrooms.
- Arrange mushrooms on baking sheet and fill generously with Panko mixture. Drizzle with remaining oil.
- Bake for 20 minutes, until stuffing is browned and crusty.
- Sprinkle with remaining parmesan cheese and bake about 10-15 minutes more until cheese bubbles.
- Broil last 2 minutes to make topping crispy.