Being a personal chef allows me to make a lot of food all the time. I made about 6-10 dishes a day and get to experiment with different ideas and recipes to make my own. Recently I made these stuffed mushrooms for a client and they literally were so excited she then requested that I make them at least once a week. (when I get feedback like that it makes me soooo happy!) I then proceeded right home and made some for myself and she was totally right… 100% delectable. They are the perfect savory snack, not too big and not too small!
The mushrooms are stuffed with different cheeses, herbs, panko bread crumbs and more garlic than I care to admit (you can totally tone down the garlic when you make them at home). I guess I won’t be kissing anyone after I make these. Unless they eat them too… and then it doesn’t really matter right?
After roasting in the oven for 25 minutes, the mushrooms are soft and tender, while the bread crumb filling still has a bit of a bite which makes for a perfect combo.
- 25 Cremini Mushrooms
- 1/3 cup Panko bread crumbs
- 1/4 cup Pecorino Cheese
- 1/4 cup Parmesan Cheese
- 4 cloves garlic, finely minced
- 1 tsp fresh thyme, chopped
- 1 tbsp fresh basil
- salt and pepper
- olive oil
- Pre-heat your oven to 350 degrees. Clean the mushrooms and remove the stem. Place them bottom side up on a parchment lined baking dish. In a small bowl, combine the rest of the ingredients and season with salt and pepper. Drizzle olive oil over all of the mushrooms. Then fill the mushroom cavity with a scoop of the filling. Top the mushrooms with another drizzle of olive oil and let them bake in the oven for about 25 minutes.Once removed from the oven you can add more herbs or cheese on top and adjust the seasoning as needed.