Garlic, Herb, and Cheese Stuffed Mushrooms
Juicy, earthy, and tasty! These stuffed mushrooms are simple and delicious! Perfect for an appetizer or a side dish. Fully vegetarian!
Servings: 12 Mushrooms
Calories: 65kcal
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.