I’ve been craving these again since I made them a few days ago. Going to have to go to the store and get more mushrooms! They were delicious.
I had several people ask me for the recipe for these little pops of mushroomy goodness, so here you are. You’ll notice it’s pretty similar to my Stuffed Mini Tomato Recipe. YEP. The more I thought about those tomatoes, the more I realized how good that principle would go with mushrooms…and alas, that brings you to this recipe.
Mozzarella Stuffed Mushrooms
- 6-8 baby portobello (or crimini) mushrooms
- 1 tbsp olive oil
- 1/2 cup cubed fresh mozzarella cheese
- 1/2 cup panko bread crumbs
- 1 tbsp fresh garlic
- 1 tsp paprika
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/8 cup chopped fresh Italian parsley
- 1/2 lemon, squeezed
- 1 tbsp melted butter
- Preheat oven to 350 degrees.
- Clean off your mushroom tops and scoop stem out of inside of mushrooms with a spoon.
- Brush olive oil all over the mushrooms and lay on your baking pan. Stuff the inside of the mushroom bowls with the mozzarella cheese.
- In a separate bowl, mix bread crumbs, garlic, paprika, salt, pepper and parsley together until evenly mixed.
- Pour in lemon juice from half a lemon and melted butter.
- Mix until butter distributes to every part of the mixture.
- Scoop up a spoonful of bread crumb mixture and squeeze it into your hand so it forms a ball and place that on top of the cheese in your mushroom bowls (If you don’t squeeze it in your hands here, the crumbs will just go all over the place instead of staying in one spot).
- Bake for 15-20 minutes until cheese is gooey and melted and mushrooms are cooked. (Firm but not soggy.)
And there you have it! Easy peasy and just perfect for a snack or an hors d’oeuvre. Something about the lemon in those bread crumbs…at first you taste the cheese and the spices, then it moves to a burst of lemon in your mouth, then you taste the baked mushroom. It’s DELICIOUS. Like a whole experience in your mouth in one bite.
One thing I personally will do is change the cheese out for goat cheese next time. I’m a cheese kinda girl so I believe the stronger cheese will add even more depth of flavor. But if you are good with mild cheeses then stick with the mozzarella, it’s yummy.
For a printable version: