Garlic, Parmesan Panko Stuffed Mushrooms

Posted on Posted in Side Dishes

Mushrooms, oh mushrooms…how much do I love you?? Let me count the ways. Sautéed, marinated, in my pasta, on my burger….and today, stuffed. Mushrooms are the equivalent of Frank’s Red Hot to me. I put that <bleep> in everything. Since today is stuffed mushroom day, we shall stuff them. Who comes up with these holidays??? I’m not sure but it give me a reason to eat mushrooms. Mission accepted.

 

 

 

After yesterday’s storm (where the heck did THAT come from?!), I’m a wee bit reluctant to stroll over to the grocery store, so raided my fridge to use what I have on hand for this recipe. Not up for the battle of the slush.

Eeek – hate melted. dirty. snow. I digress…

 

 

These tasty little morsels combine garlicky (a word?) panko breadcrumbs with Parmesan cheese. Yes please 🙂 This is a great little appetizer that you can make if you’re entertaining or maybe even as a Grammy snack as you take in the performances this Sunday. Make these and enjoy ’em, then leave me a comment to let me know what you think!

 

Garlic, Parmesan Panko Stuffed Mushrooms
Yields 20
These tasty little morsels combine garlicky panko breadcrumbs with Parmesan cheese. A great little appetizer that you can make if you’re entertaining.
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Prep Time
20 min
Cook Time
20 min
Prep Time
20 min
Cook Time
20 min
Ingredients
  1. 16 ounces white button mushrooms (about 20)
  2. 3 tablespoons olive oil
  3. ½ teaspoon salt
  4. ¼ teaspoon pepper
  5. 4 cloves garlic
  6. ¾ cup Panko bread crumbs
  7. ½ cup grated Parmesan cheese
  8. 1 teaspoon fresh basil (fresh is best, but you can also use dried)
Instructions
  1. Preheat the oven to 350°F.
  2. Wash and clean the mushrooms well and remove the stems.
  3. Mix the oil, salt, and pepper, and toss mushrooms in the blend. Place the mushrooms bottom-side up on a baking sheet lined with parchment or aluminum foil.
  4. In food processor combine remaining ingredients and pulse until the garlic is finely chopped.
  5. Stuff each mushroom with the filling, packing it down gently as much as possible into each mushroom.
  6. Bake the mushrooms for 20 to 25 minutes, until the filling is a nice golden brown. Remove them from the oven, and serve warm.
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