Panko & Cheese Stuffed Mushrooms
These are such an easy crowd-pleaser. They are quick to prepare and oh so very yummy. The Panko-Cheese filling, is pretty much just a base, you could certainly dabble around, with different spices and herbs. You can use regular, bread crumbs, instead of the Panko, they just wont be as crunchy. When you get the chance, serve these gorgeous stuffed mushrooms at your next party, or if your not in the sharing mood....just make them for yourself !
Panko & White Cheddar Stuffed Mushrooms
¾ cup panko bread crumbs
1 cup shredded cheese ( I used four-cheese + some Parmigiano-Reggiano)
3 Tbl. fresh parsley, roughly chopped
1 tsp. onion powder
1/3 cup extra virgin olive oil
salt and pepper
20 -25 mushrooms, stems removed
Preheat the oven to 205c/ 400 degrees.
Add the panko, cheese, parsley, onion powder and olive oil to a small mixing bowl.
Toss until well combined.
Season the mixture with salt and pepper.
Toss again.
Coat a baking sheet with olive oil.
Stuff each mushroom cavity with the bread crumb filling – pressing lightly.
Place each mushroom about one inch apart on the baking sheet.
Make sure to not crowd the pan. Otherwise they will steam instead of become crispy.
Bake at 205c/400 degrees for 20-25 minutes or until the tops are golden brown and the mushrooms are tender. Serve immediately.
**** clean mushrooms by brushing the tops with a dry paper towel. Do not run them under water and NEVER soak them. Mushrooms soak up liquid like a sponge and will become soggy and slimy.
Panko & White Cheddar Stuffed Mushrooms
¾ cup panko bread crumbs
1 cup shredded cheese ( I used four-cheese + some Parmigiano-Reggiano)
3 Tbl. fresh parsley, roughly chopped
1 tsp. onion powder
1/3 cup extra virgin olive oil
salt and pepper
20 -25 mushrooms, stems removed
Preheat the oven to 205c/ 400 degrees.
Add the panko, cheese, parsley, onion powder and olive oil to a small mixing bowl.
Toss until well combined.
Season the mixture with salt and pepper.
Toss again.
Coat a baking sheet with olive oil.
Stuff each mushroom cavity with the bread crumb filling – pressing lightly.
Place each mushroom about one inch apart on the baking sheet.
Make sure to not crowd the pan. Otherwise they will steam instead of become crispy.
Bake at 205c/400 degrees for 20-25 minutes or until the tops are golden brown and the mushrooms are tender. Serve immediately.
**** clean mushrooms by brushing the tops with a dry paper towel. Do not run them under water and NEVER soak them. Mushrooms soak up liquid like a sponge and will become soggy and slimy.
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