Fondue Stuffed Mushrooms

Total Time:
25 min
Prep:
10 min
Cook:
15 min

Yield:
8 servings
Level:
Easy

Ingredients
  • 2 pounds button mushrooms (about 30), stemmed
  • 2 tablespoons extra-virgin olive oil
  • Kosher salt and freshly ground pepper
  • 2 tablespoons unsalted butter
  • 2 cloves garlic, chopped
  • 3/4 cup panko breadcrumbs, plus more for topping
  • 1/4 cup finely chopped fresh parsley
  • Finely grated zest of 1 lemon
  • 6 ounces raclette cheese, cut into about 30 half-inch cubes
Directions
  • Preheat the oven to 350 degrees F. Set a rack on a rimmed baking sheet. Toss the mushrooms with the olive oil; season with salt and pepper. Arrange open-side down on the rack. Bake until tender, about 30 minutes.

  • Meanwhile, melt the butter in a medium skillet over medium heat. Add the garlic and cook until softened, about 2 minutes. Add the panko and cook, stirring occasionally, until golden, about 5 minutes. Stir in the parsley, lemon zest and 1/2 teaspoon salt.

  • Turn the mushrooms open-side up. Fill each with 1/2 teaspoon of the panko mixture and a cube of cheese; sprinkle with more of the panko mixture. Bake until the cheese is melted and the panko is golden, 5 minutes.

  • Photograph by Ryan Liebe


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