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Cheesy Stuffed Mushrooms
Thick roasted mushroom caps filled with creamy Italian cheese and seasoned bread crumbs. Whether hosting a party or enjoying a cozy evening at home, these cheesy bites are sure to impress!
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Ingredients
2 (16-ounce) packages baby bella mushrooms
1 Half Stick (1/4 cup) Land O Lakes® Butter
1
4 cup finely chopped onion1
2 cup panko bread crumbs2 tablespoons chopped fresh parsley
2 teaspoons chopped fresh thyme
2 teaspoons Italian seasoning
1 teaspoon garlic powder
1
4 teaspoon kosher salt25 (or 1 per mushroom cap) Land O Lakes® Creamy Italian Blend Cheese Cubes
How to make
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STEP 1
Heat oven to 375°F.
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STEP 2
Wipe mushrooms clean with damp paper towel. Trim stem ends; discard. Remove stems; chop finely, reserving up to 1 cup (4 ounces). Discard any remainder or reserve for another use. Scrape brown gills from mushroom caps using small spoon; discard gills. Place caps cavity-side up onto rimmed baking sheet.
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STEP 3
Melt butter in small sauté pan over medium heat. Add chopped mushroom stems and onion; cook 7-9 minutes or until softened and lightly browned. Remove from heat; stir in bread crumbs, parsley, thyme, Italian seasoning, garlic powder and salt. Stuff caps with filling up to edge of cavity. Place 1 cheese cube in each mushroom, pushing down into crumb mixture. If any bread crumb mixture remains, sprinkle evenly over tops of mushrooms. Bake 13-15 minutes or until cheese is melted and begins to brown in spots. Serve hot.
And don't forget to tag us @landolakesktchn.
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