Stuffed Mushroom
Add some “mmm” with these cheesy Stuffed Mushrooms, made to satisfy as a snack or a side. And you guessed it, there’s plenty of high quality Canadian cheese stuffed inside. They’re easy to make and even easier to enjoy.
- Prep: 15 minutes
- Cooking: 20 minutes
Ingredients
- Cooking spray for greasing pan
- 2 ½ cups (625 ml) small mushrooms
- 2 tbsp (30 ml) Canadian butter
- 2 cloves garlic, minced
- ¼ cup (60 ml) breadcrumbs
- ¼ cup (60 ml) freshly grated Canadian Parmesan, plus more for topping
- ½ cup (125 ml / 4 oz) Canadian cream cheese, softened
- Kosher salt
- Freshly ground black pepper
- 2 tbsp (30 ml) freshly chopped parsley, plus more for garnish
- 1 tbsp (15 ml) freshly chopped thyme
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Preparation
Preheat your oven to 400°F.
Grease a baking sheet with cooking spray.
Remove the stems from the mushrooms and finely chop them. Place the mushroom caps on the prepared baking sheet.
In a medium skillet over medium heat, melt Canadian butter. Add the chopped mushroom stems and cook until most of the moisture is cooked out (about 5 minutes). Add garlic and cook until fragrant (about 1 minute). Then, add breadcrumbs and let them toast slightly for about 3 minutes. Remove from heat and let it cool slightly.
In a large bowl, combine the mushroom stem mixture with Canadian Parmesan, Canadian cream cheese, parsley, and thyme. Season the mixture with salt and pepper.
Fill the mushroom caps with the prepared filling and sprinkle more Canadian Parmesan on top.
Bake until the mushrooms are soft and the tops are golden, which should take around 20 minutes.
Garnish with freshly chopped parsley, serve immediately, and enjoy!
