Mushrooms are a powerhouse of flavor and nutrition, and this recipe by Organic Valley harnesses that power to create a great dish. Try these cheddar stuffed mushrooms for an afternoon snack or at your next party as hors d’oeuvres.
16 large button or crimini mushrooms about 2-inches in diameter (about 12 ounces)
3 tablespoons Organic Valley Butter
1/3 cup finely chopped onion
3 cloves garlic, minced
1/4 teaspoon salt
¼ teaspoon freshly ground black pepper
1 cup Organic Valley Shredded Cheddar Cheese
1/4 cup whole wheat panko bread crumbs or gluten free panko bread crumbs, such as Ian’s brand
1/4 cup chopped fresh parsley
Heat oven to 350F.
Remove mushroom stems from caps and finely chop the stems.
Melt butter in a medium skillet.
Brush some of the butter over mushroom caps; place cap sides down on a rimmed baking sheet.
Add chopped stems, onion and garlic to remaining butter in skillet; sauté until golden brown and tender, 7 to 8 minutes.
Remove from heat; stir in salt and pepper
Toss cheese with bread crumbs and parsley in a medium bowl.
Add stem mixture; mix well.
Mound into mushroom caps, pressing down to use all the crumb mixture.
Bake 13 to 15 minutes or until heated through. Serve warm.