Garlic & Herb Cheese Stuffed Mushrooms

This has got to be the easiest recipe, especially if you love stuffed mushrooms like I do. In fact, my daughters (ages 14 and 9) put these together without any help from me. Last spring, I was speaking with my hairdresser, Michelle and she asked if I had a good recipe for an appetizer that she needed to bring with her for Easter dinner. Because she is also the owner of the salon, she's also quite busy and didn't have a lot of time. I suggested she try these stuffed mushrooms since she could make them the night before and leave them in the refrigerator until they were ready to be baked. Well, she said it was a hit and everyone loved them (and she said she has even made them on other occasions since).  They are really quite good and perfect in a pinch if you are having a last minute get-together.  

Garlic & Herb Cheese Stuffed Mushrooms

16 Extra Large White Mushrooms

1-8oz Container Garlic Herb Cheese Spread, like Alouette®

1 c. All-Purpose Flour

Egg Wash (3 Eggs with ¼ c. Milk)

½ c.  Italian Seasoned Breadcrumbs

½ c. Panko Breadcrumbs
Cooking Spray

Directions:
1. Remove the stems from the mushrooms and discard; then gently wash off the tops. 
2. Fill each mushroom with the cheese until it is level with the top of the mushroom. 
3. In three separate bowls; add flour, egg wash and breadcrumbs. 
4. Dredge the mushroom first in flour, then in the egg wash and then in the breadcrumbs. 
Place on baking sheet and spray with cooking spray. Repeat for all mushrooms.  Bake at 350°F or approximately 20-25 minutes or until cheese starts to bubble. Serves 8.

Enjoy!

Did you like this recipe? You can find this along with many other ideas in my cookbook Carrie's Experimental Kitchen available at Amazon.com, BN.com and IndieBound.