Day 3 of Cookbook Week continues with my all time favorite appetizer, Garlic & Cheese Stuffed Mushrooms. Do you want to impress your guests the next time you invite them over for dinner? Then these stuffed mushrooms are the perfect solution! This recipe originated about 20 years ago after sampling them at a local restaurant one evening. They were oozing with garlicky, cheesy goodness and I couldn’t wait to replicate the recipe at home. After several failed attempts, I came up with these.
The best part about this recipe is that they are extremely simple to prepare and can even be made the night before and refrigerated until you’re ready to bake them. Because there is only one ingredient in the filling, these make the perfect last minute appetizer and your guests will think you’ve been slaving all day in the kitchen to prepare them.
- 16 Extra Large White Mushrooms
- 1 8-oz. container Light Garlic Herb Cheese Spread, like Alouette®
- 1 c. All-Purpose Flour
- Egg Wash (3 eggs with 1/4 c. milk)
- 1/2 c. Italian Seasoned Breadcrumbs
- 1/2 c. Panko Breadcrumbs
- Cooking Spray
- Remove the stems from the mushrooms and discard. Gently wipe off the mushrooms using a damp cloth.
- Fill each mushroom cap with the cheese until it is level with the top of the mushroom.
- In three separate bowls, prepare your flour, egg wash, and breadcrumbs.
- Coat each stuffed mushroom first in the flour, next in the egg wash, and then in the breadcrumbs.
- Place on a baking sheet and spray the tops of the mushrooms with the cooking spray.
- Bake at 350°F for approximately 20-25 minutes or until cheese starts to bubble and the breadcrumbs are lightly browned.
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