Recipe courtesy of
Julian Plovnick
for
Food Network Kitchen
Recipe courtesy of
Julian Plovnick
for
Food Network Kitchen
Watch how to make this recipe.
3-Ingredient Stuffed Mushrooms
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- Level: Easy
- Total: 40 min
- Active: 20 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 94
- Total Fat
- 6 g
- Saturated Fat
- 3 g
- Carbohydrates
- 5 g
- Dietary Fiber
- 0 g
- Sugar
- 1 g
- Protein
- 6 g
- Cholesterol
- 18 mg
- Sodium
- 180 mg
These flavor-packed mushrooms prove you don’t need a fridge full of ingredients to whip up a winning appetizer. We chose garlic-and-herb soft cheese as the stuffing base for its famously creamy texture and savory flavor. Panko breadcrumbs do double duty, first mixed into the filling to help absorb the flavorful mushroom juices and then as an easy coating to give the mushrooms a classic crunchy top. And using small creminis rather than larger mushrooms yields perfect two-bite flavor bombs. Be generous with the filling — there’s plenty, so mound it up slightly for melty, garlicky bliss.
- Level: Easy
- Total: 40 min
- Active: 20 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 94
- Total Fat
- 6 g
- Saturated Fat
- 3 g
- Carbohydrates
- 5 g
- Dietary Fiber
- 0 g
- Sugar
- 1 g
- Protein
- 6 g
- Cholesterol
- 18 mg
- Sodium
- 180 mg
Ingredients
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Directions
- Position a rack in the top third of the oven and preheat to 400 degrees F. Gently wipe the caps of the mushrooms with a damp paper towel. Pop the stems out of the mushrooms and discard or save for another use. Using a melon baller or spoon, gently scoop out any remaining stem from inside the mushroom caps. Set the mushrooms, smooth-side down, on a rimmed baking sheet.
- Combine the soft cheese and 4 tablespoons of the breadcrumbs in a small bowl and stir to combine thoroughly. Season with salt and pepper to taste. Use a spoon to fill the mushroom caps with the cheese filling, mounding it as needed.
- Add the remaining 2 tablespoons breadcrumbs to a small bowl. Carefully invert the stuffed mushrooms one at a time into the bowl and press to adhere the breadcrumbs to the top. Return the mushrooms to the baking sheet. Bake until the mushrooms are tender and the filling is hot, 18 to 20 minutes. Turn the broiler to high and broil the mushrooms until the tops are golden brown and crispy, 1 to 2 minutes. Serve warm.
