Stuffed mushrooms are so delicious, but some recipes are so labor-intensive that it hardly seems worth the effort. The other night, we treated ourselves to a “steakhouse Saturday night.” We stayed home, but fixed ourselves and our kids a yummy steakhouse-style dinner. We went all out, and had a great night! Jayson grilled steaks, we had a yummy salad, baked potatoes, sauteed onions and mushrooms, and for an appetizer, stuffed mushrooms. I made them the easy way, though! Here’s how:
18 whole mushrooms
1 Tbsp. olive oil
1 Tbsp. minced garlic
8-ounce package cream cheese, softened (you can use a low-fat or fat-free variety)
1/2 cup grated Parmesan cheese
1/4 tsp. ground black pepper
1/4 tsp. onion powder
1/4 tsp. ground cayenne pepper
2 tsp. olive oil
1 cup Panko bread crumbs (or you can use regular bread crumbs or round rich cracker crumbs)
Remove stems from mushrooms, and hollow them out a bit to make room for the stuffing. Slice off hardened ends and discard. Dice the rest of the mushroom stems. Heat 1 Tbsp. olive oil in a skillet. Add garlic and diced mushroom stems, and fry until cooked through, but be careful not to burn. Let cool.
Stir garlic and mushrooms into cream cheese. Add Parmesan cheese, pepper, onion powder, and cayenne pepper. Use a spoon to scoop the mixture into the mushroom caps.
Mix bread crumbs and 2 tsp. olive oil together until well combined. Take the stuffed mushroom caps, flip them over, and dip the cream-cheese side into the Panko mixture. (This is so much easier than sprinkling the crumbs over the top!) Place mushrooms on a cookie sheet and bake for 20 minutes at 350 degrees, or until liquid starts to form under the mushrooms.