Stuffed Mushrooms

Name: Stuffed Mushrooms
Prep time: 20 min
Cook time: 45 min
Yield: 12
Ingredients: 24 white mushrooms cleaned, stems removed (about 1 1/2 pounds); 1/4 olive oil; 1/4 salt; 1/8 tsp black pepper ground; 1/4 cup shredded mozzarella cheese; 4 oz (1/4 package) cream cheese softened; 1 tbsp olive oil; 1/2 tsp garlic powder; 1 tsp perfect pinch italian seasoning; 1/4 tsp salt; 1/8 tsp black pepper ground; 1/2 cup panko bread crumbs; 1 tbsp olive oil; 1 tsp parsley flakes; 1/2 tsp garlic powder

For a party appetizer that everyone will be reaching for, try easy-to-prepare stuffed mushrooms filled with a savory mixture of mozzarella and cream cheeses with McCormick® Perfect Pinch® Italian Seasoning. We like to use a pastry or resealable bag to neatly and even... Read More Read Less

20m

PREP TIME

45m

COOK TIME

127

CALORIES

15

INGREDIENTS

Servings: 12 (2-mushroom)

Ingredients

Mushrooms
24 white mushrooms, cleaned, stems removed (about 1 1/2 pounds)
1/4 olive oil
1/4 salt
1/8 teaspoon McCormick® Pure Ground Black Pepper
Filling
1/4 cup shredded mozzarella cheese
4 ounces (1/4 package) cream cheese, softened
1 tablespoon olive oil
1/2 teaspoon McCormick® Garlic Powder
1 teaspoon McCormick® Perfect Pinch® Italian Seasoning
1/4 teaspoon salt
1/8 teaspoon McCormick® Pure Ground Black Pepper
Topping
1/2 cup panko bread crumbs
1 tablespoon olive oil
1 teaspoon McCormick® Parsley Flakes
1/2 teaspoon McCormick® Garlic Powder

KEY PRODUCTS

INSTRUCTIONS

1 Preheat oven to 450°F. Place mushrooms caps in large bowl. Drizzle with oil and sprinkle with salt and pepper, tossing to coat evenly. Line a rimmed baking sheet with foil and place wire rack over top. Arrange mushroom caps, gill-side-up, on rack.
2 Roast 20 minutes. Flip mushrooms and roast 10 minutes longer or until tops are lightly browned. Remove from oven. Cool about 5 minutes.
3 Meanwhile, for the Filling, mix all ingredients in small bowl. Spoon into a pastry bag or large resealable plastic bag; set aside. Mix all ingredients for Topping in separate shallow bowl; set aside.
4 Cut tip of piping bag to create an opening about 1/2-inch wide. Squeeze filling evenly into each mushroom cap. Carefully dip filled mushrooms in panko mixture to coat filling. Return mushrooms, panko-side-up, to wire rack on baking pan.
5 Bake 10 to 12 minutes longer or until filling is heated through and tops are lightly browned. Cool 5 minutes before serving.