Stuffed Mushrooms Recipe 

Ingredients:

- 24 large cremini or button mushrooms, stems removed and finely chopped

- 8 oz cream cheese, softened

- 1/2 cup grated Parmesan cheese

- 1/4 cup shredded cheddar cheese (optional for extra meltiness)

- 2 cloves garlic, minced

- 1/4 cup finely chopped onion or shallots

- 1/4 teaspoon cayenne pepper or smoked paprika (for a kick)

- 1/4 cup panko breadcrumbs (for topping)

- 2 tablespoons olive oil or butter

- Salt and black pepper to taste

- Fresh parsley, chopped (for garnish)

Servings:

- Makes 24 appetizers (serves 6-8)

Instructions:

1. Preheat Oven:

   - Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease.

2. Prepare the Mushrooms:

   - Clean mushrooms and remove stems. Finely chop the stems.

   - In a skillet over medium heat, sauté chopped stems, garlic, and onion in 1 tablespoon olive oil until softened, about 5 minutes. Season with salt and pepper.

3. Make the Filling:

   - In a bowl, mix cream cheese, Parmesan, cheddar (if using), sautéed mixture, and cayenne. Stir until smooth.

4. Stuff and Bake:

   - Fill each mushroom cap with the cheese mixture. Top with panko breadcrumbs and drizzle with remaining oil.

   - Bake for 15-20 minutes until mushrooms are tender and tops are golden.

5. Serve:

   - Garnish with parsley. Serve warm as an appetizer.

Notes:

- Add cooked sausage or bacon bits to the filling for a meaty version.

- For a vegetarian twist, include spinach or herbs like thyme.

- These are perfect for holidays or parties easy to prep ahead and bake