In this recipe, mushrooms are filled with a cream cheese filling, topped with bread crumbs and baked until golden.
Ingredients :
1 pound brown mushrooms or white mushrooms
8 ounces cream cheese softened
¼ cup grated Parmesan cheese
1 green onion finely minced
1 ½ teaspoons Worcestershire sauce
1 clove garlic minced, or ½ teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon black pepper
3 tablespoons seasoned bread crumbs
1 ½ tablespoons butter melted
1 tablespoon grated Parmesan cheese
Directions :
Preheat the oven to 400°F. Grease a rimmed baking pan or line it with parchment paper.
Clean the mushrooms with a damp cloth or paper towel. Remove the stems and set aside for adding to soups or discard (*see note).
Place the mushroom caps on the prepared pan.
In a medium bowl, combine cream cheese, parmesan cheese, green onion, Worcestershire sauce, minced garlic (or garlic powder), salt and pepper. Mix with a hand mixer on medium until well combined.
Use a small spoon to fill the mushrooms or place the filling in a small sandwich bag and snip off the corner. Pipe the filling into each mushroom cap.
In a small bowl, mix the bread crumbs, melted butter, and grated Parmesan cheese. Sprinkle over the stuffed mushrooms.
Bake in the oven until the mushrooms are tender and the crumbs are browned, approximately 17-20 minutes.
