I LOVE stuffed mushrooms. They’re earthy, soft, crispy (with the right topping), and creamy. These garlic and cheese stuffed mushrooms check all the boxes! They’re also even easy to make!
Stuffed mushrooms come with all kinds of mushroom bases. Many recipes use white mushrooms or cremini mushrooms, but I love cooking with portabella mushrooms and I think they have the most flavor out of all the mushrooms that are easy to find at grocery stores.
Feel free to use any other kind of mushroom but be sure to use baby mushrooms!
Just keep in mind that this recipe was created with baby portabella mushrooms in mind.
When it comes to mushroom, please make sure you thoroughly clean them. They’re a LOT dirtier than they look. Usually when I’m cleaning mushrooms I’m trying to keep the stems and caps attached but for this recipe they need to be separated anyways. Which is great because it makes cleaning thoroughly a LOT easier!
You want to try to chop the mushroom stems as finely as possible and keep them uniform with the size of the chopped bell pepper pieces. Both vegetables shrink as the water in them cooks off, which is good. We want that so that they mushroom caps don’t get soggy as we cook them
This is what the cooked mushroom stem and bell pepper mixture will look like. Let the mixture cool a bit before you mix it with the cheese and cream cheese so the cream cheese doesn’t soften too much.
Evenly distribute the stuffing among the mushroom caps and then top it with the seasoned panko bread crumbs. It will help to spoon the panko on and then press it on with your fingers or the back of a spoon. This will make sure that the panko cooks on the stuffing so that it won’t fall off as you eat it.
I wouldn’t use regular bread crumbs, like the kind you would use for chicken parmesan. It’s too finely ground and the panko will get more crispy.
I hope you enjoy these Garlic and Cheese Stuffed Mushrooms!
Garlic, Herb, and Cheese Stuffed Mushrooms
Ingredients
- 16 Ounces Baby Portabella Mushrooms
- .5 tsp Butter
- 2 Cloves Garlic, Finely Minced
- 1 Orange or Red Bell Pepper, finely chopped can use ¾ if you want
- 1 tsp Italian Seasoning or Herbs de Provence
- ⅓ Cup Shredded Colby Jack or Mexican Cheese (heaping scoop)
- 3 ounces Cream Cheese
- 1½ tsp Cayenne Pepper, divided
- ½ Cup Panko Crumbs
- 1 tsp Garlic Powder
- Salt
- Black Pepper
- ½ Tbsp Olive Oil
Instructions
- Preheat oven to 350°.
- Thoroughly wash and clean the mushrooms, remove stems whole.
- Finely chop the garlic, mushroom stems. and bell pepper
- Saute garlic, mushroom stems, and bell pepper in the butter until all liquid has cooked off.
- Mix together 1 tsp cayenne, 1 tsp herb seasoning, cream cheese, shredded cheese, and the cooked mushroom stems and bell peppers. Season with a pinch of salt and some black pepper.
- In a separate bowl, season panko crumbs with 1 tsp garlic powder, ½ tsp cayenne, and a pinch of salt.
- Lightly toss the mushrooms caps in the olive oil and place top down on a foil lined baking sheet.
- Evenly distribute the stuffing among the mushroom caps.
- Top mushroom caps with the seasoned panko. (The best way is to spoon the panko on and pat it in to make sure it sticks)
- Bake for 25 minutes (or until the panko is golden brown). Time may vary by your oven heat.
Check out some of my other recipes!
