Stuffed Mushrooms
Serves
4
Total Time
1 hour
Prep Time
20 minutes
Cook Time
40 minutes
Ingredients
1 pound Cremini mushrooms
1 small shallot, minced
4 cloves of garlic, minced
2 tablespoons butter
1 tablespoon olive oil
½ cup Kikkoman® Panko Bread Crumbs
4 ounces cream cheese (at room temperature)
¼ cup freshly grated Parmigiano-Reggiano
2 + 1 tablespoons minced parsley, divided
¼ cup bacon, chopped (optional)
Salt, to taste
Black pepper, to taste
Directions
- Preheat oven to 375°F.
- Wash the mushrooms, removing and reserving the stems and discarding the gills using a metal spoon.
- Finely mince the shallot, garlic and mushroom stems.
- Sauté the mixture in a pan on medium heat with the butter and oil until translucent.
- In a bowl, combine the sautéed mushroom stems with the panko, cream cheese, Parmigiano cheese, 2 tablespoons of parsley, and bacon. Season to taste with salt and freshly cracked black pepper.
- Mix well and add a generous tablespoon of the stuffing into each mushroom, then place on a parchment lined baking sheet.
- Bake for 35-40 minutes until the mushrooms are fully cooked and the tops become golden brown.
- Garnish with remaining parsley and serve warm.
Recipe created in partnership with Karen Rosenbloom at @Karen_eats.
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