These panko-crusted stuffed mushrooms are a delicious and elegant appetizer that features tender mushroom caps filled with a savory mixture of cream cheese, herbs, and spices, all topped with a crispy panko breadcrumb coating. Perfect for entertaining or as a flavorful addition to any gathering, these stuffed mushrooms are easy to make and packed with flavor. With their delightful crunch and creamy filling, they are sure to impress your guests!
Ingredients:
- 16 large cremini or button mushrooms, stems removed
- 8 ounces cream cheese, softened
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
- 1 cup panko breadcrumbs
- 2 tablespoons olive oil (for panko)
- Optional: balsamic glaze for drizzling
Instructions:
1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, combine the softened cream cheese, grated Parmesan cheese, minced garlic, chopped parsley, Italian seasoning, salt, and pepper. Mix until smooth and well combined.
3. Spoon the cream cheese mixture into each mushroom cap, filling them generously.
4. In a separate bowl, mix the panko breadcrumbs with olive oil until the breadcrumbs are evenly coated.
5. Sprinkle the panko mixture over the stuffed mushrooms, pressing gently to ensure it adheres to the filling.
6. Place the stuffed mushrooms on the prepared baking sheet and bake for about 20-25 minutes, or until the mushrooms are tender and the panko topping is golden brown and crispy.
7. Remove from the oven and let cool slightly. If desired, drizzle with balsamic glaze for an extra touch of flavor.
8. Serve the panko-crusted stuffed mushrooms warm and enjoy these delicious bites as a flavorful and impressive appetizer that will delight your guests!
Aprile's Kitchen 