Recipe Station

Ready to make your $10 Cheesy Stuffed Mushrooms at home? What are you waiting for?

Ingredients:

• 10 ounces Crimini or baby Portobello mushrooms
• 1 cup softened goat cheese
• ½ cup softened cream cheese
• ¼ cup diced roasted red peppers (from a jar)
• 1 clove of garlic minced
• ¼ cup plain Panko crumbs (don’t have Panko, use bread crumbs)
• ¼ cup grated Parmesan cheese
• 1 teaspoons salt for the cheese mixture, ½ tsp salt for topping
• 1 teaspoon freshly cracked pepper for cheese mixture, ½ tsp pepper for topping
• 2 tablespoons olive oil

Directions:

1. Pre-heat your oven to 350 degrees.
2. Wipe the outside of your mushrooms with a damp cloth to remove any dirt or grit. Pull out the stem of the mushroom and with a melon baller, remove the gills of the mushroom but be careful not to pierce the mushroom flesh. Place the mushrooms on a non-stick cooking pan, open side up.
3. Combine goat cheese, cream cheese, diced roasted red peppers; 1 teaspoon cracked black pepper, 1 teaspoon salt, and minced garlic into a bowl. I use my hands because it allows me to evenly distribute all the ingredients, but you can use a fork if you’d like. Take this mixture with a spoon and place it into each of the mushrooms. Arrange mushrooms in a baking pan.
4. Combine ½ teaspoon salt, ½ teaspoon freshly ground black pepper, 2 tablespoons olive oil, Parmesan cheese and Panko. Sprinkle this mixture on each of the mushrooms.
5. Bake stuffed mushrooms in a 350-degree oven for 10-12 minutes. Once the cheese is nice a bubbly and the crumb mixture has become golden brown, they are ready to eat!

I would particularly focus on the involvement of various cheeses and the crispy bread crumbs since the filling impacts inside of one's mouth greatly. It is best to eat this fresh so make sure it is nice and toasty with glazing with golden brown color.  Enjoy making this delectable appetizer!

Article Source: My Baking Addiction