Creamy Garlic and Herb Cheese Filled Roasted Mushrooms
These creamy garlic and herb cheese stuffed mushrooms are a delightful combination of savory, creamy, and crunchy that makes them an instant hit.
Ingredients
Mushrooms and Filling
- 12 large large mushrooms Gently cleaned, stems removed
- 4 oz creamy garlic and herb cheese (like Boursin) Substitute with other cheese varieties if desired
- 2 tablespoons fresh herbs (such as parsley or thyme) Use your choice of fresh herbs
- Salt and pepper Salt and pepper to taste Adjust according to preference
Topping
- 1/2 cup panko breadcrumbs Provides crispy topping
- 1/4 cup grated parmesan cheese Enhances flavor and crunch
- 2 tablespoons olive oil Coats the breadcrumbs
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Gently clean the mushrooms and carefully remove the stems.
- In a mixing bowl, combine the creamy garlic and herb cheese with your choice of fresh herbs, along with salt and pepper to suit your taste.
- Stuff each mushroom cap generously with the cheese mixture.
- In another bowl, mix the panko breadcrumbs, grated parmesan, and olive oil until the breading is well-coated.
- Sprinkle the breadcrumb mixture evenly over each stuffed mushroom.
Baking
- Lay the mushrooms on a baking sheet and pop them in the oven.
- Bake for about 20-25 minutes until the mushrooms are tender and the tops turn a lovely golden brown.
Serving
- Serve those deliciously warm stuffed mushrooms as an irresistible appetizer!
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a warm oven for about 10 minutes for best results. Avoid microwaving to maintain crunch.