Herb Cheese Stuffed Mushrooms
Mushrooms stuffed with creamy herb cheese and sauteed onions.
Servings Prep Time
4 people 10min
Cook Time
20 min total
Servings Prep Time
4 people 10min
Cook Time
20 min total
Ingredients
Instructions
  1. Pre heat the oven to 350
  2. Wipe the mushrooms clean and remove the stems. Set the caps aside and chop the stems.
  3. In a heavy oven proof skillet melt the butter and olive oil until bubbly. Once this is ready saute the onion for 2-3 min, then add the mushrooms stems and saute until golden. about another 3 – 5 min.
  4. optional – If you have a little white wine or chicken broth add it to the skillet and let it reduce before moving on.
  5. Working quickly saute the garlic with out burning it. Just a quick swoosh around the hot pan then scrape it all into a bowl and let it cool.
  6. Once cooled add the cheese spread, and mix until combined. Using a spoon carefully stuff the mushrooms with the cheese filling.
  7. In the same skillet melt the remaining butter and add the stuffed caps. Heat them for a few min over medium heat until there bottoms are golden.
  8. With out spilling on the caps add a little white wine, chicken broth or even just water. You want enough to just cover the bottom of the skillet.
  9. Top with a sprinkling of panko bread crumbs or Parmesan cheese.
  10. Bake in the oven at 350 C for about 5 – 7 min. You want the mushrooms to be soft, a little shriveled around the edges and the cheese to be slightly brown on top. Let them suckers cool before you dig in.