Ingredients

The following ingredients have 20 Servings
  • 20 large baby bella (cremini) mushrooms
  • 3 tablespoons olive oil, divided
  • fine sea salt and freshly-cracked black pepper
  • 1/3 cup Panko breadcrumbs
  • 2 scallions, thinly sliced with white and green parts divided
  • 4 cloves garlic, minced
  • 4 ounces cream cheese
  • 2 ounces goat cheese
  • 1/4 cup finely-chopped sun-dried tomatoes
  • 1/4 cup toasted pine nuts
  • 3 tablespoons finely-chopped fresh basil

Instruction

  • Place a wire rack (if using*) on top of a large baking sheet and mist with cooking spray. Carefully remove and transfer the mushroom stems to a cutting board and finely chop. Cluster the mushroom caps close together cavity-side-up on the prepared baking rack. Drizzle the mushroom caps evenly with 1 tablespoon (or more) olive oil and season evenly with a few twists of black pepper and a pinch of sea salt.
  • Heat 1 tablespoon oil in a sauté pan over medium-high heat. Add Panko and toss to combine. Cook for 2 to 3 minutes, stirring frequently, until lightly golden. Transfer the Panko to a bowl, then briefly wipe down the sauté pan to remove any remaining crumbs.
  • Heat the remaining 1 tablespoon oil over medium-high heat. Add the white parts of the scallions and sauté for 3 minutes, stirring occasionally. Add the garlic and chopped mushroom stems and sauté for 3 to 5 more minutes until tender. Remove pan from heat.
  • Combine the garlic-mushroom mixture, cream cheese, goat cheese, sun-dried tomatoes, pine nuts and basil in a mixing bowl (or you can combine them in the same sauté pan) and stir until evenly combined.
  • Heat oven to 350°F (180°C). Use a small spoon to scoop the filling mixture evenly into the prepared mushroom caps, pressing the filling into the cavities as much as possible. Dip the mushrooms upside-down in the Panko mixture so that it coats the filling, then place the mushrooms back on the wire rack spaced at least 1 inch apart.
  • Bake for 20 to 25 minutes, or until the mushroom caps are tender. (Baking time will vary based on the size of your mushrooms.)
  • Remove baking sheet from the oven and serve the stuffed mushrooms warm, sprinkled with extra fresh basil if you would like. Enjoy!