Ingredients

The following ingredients have 24 Servings
  • 16 oz medium-large cremini or button mushrooms ( (approx. 23-25 mushrooms))
  • 1 TBSP unsalted butter
  • 2-3 cloves garlic
  • 4 oz cream cheese ((cut into 8 cubes))
  • 1 cup Cabot Seriously Sharp Cheddar Cheese Deli Bar ((divided into 1/3 and 2/3 cup portions))
  • 2 TBSP fresh chopped chives
  • ¼ tsp dried basil
  • ¼ tsp salt or to taste
  • ⅛ tsp black pepper
  • ⅛-¼ tsp crushed red pepper flakes
  • 2-3 TBSP panko breadcrumbs ((regular or gluten-free))
  • 2-3 TBSP chopped crispy cooked bacon ((vegetarian bacon bits work too))

Instruction

  • Preheat oven to 375°F and line a baking sheet with foil or parchment paper. Prefer not to line it? Spritz it with a teeny bit of oil and you're good to go.
  • Clean mushrooms by dusting off the caps with a damp paper towel. Remove the stems and place on a cutting board. Place mushroom tops on your baking sheet.
  • Freshly grate your Cabot sharp cheddar cheese off the block. You'll use 1/3 cup for the filling and 2/3 cup for topping. 1 cup total.
  • Finely mince the mushroom stems. Peel and finely mince garlic.
  • Melt butter in a large pan or skillet over medium-high heat and add your minced mushrooms and garlic. Sauté for approx. 3 minutes until tender.
  • Reduce heat to low and add cream cheese, basil, salt, pepper, and red pepper flakes and stir it all up until the cream cheese has melted. Fold in 1/3 cup cheddar and remove from heat.
  • Spoon the filling into each mushroom cap then sprinkle each with your choice of toppings. I used a mix of toasted panko and crispy chopped bacon.