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Stuffed Mushroom

These are amazing starters/appetizers for a party. Tender mushroom caps filled with panko, fresh herbs, sundried tomatoes, a double dose of cheese and Italian seasoning makes this dish perfect for a pre-dinner bite. The best appetizers take at least two bites to satisfy and these mushrooms are no exception.
The key to making a perfect stuffed mushroom is obviously the stuffing. With an amazing stuffing, the mushrooms blend in well and taste amazing. In this recipe, I used Cremini or white mushrooms as they are naturally cup shaped and perfect to hold the fillings. Make sure when you buy these mushrooms they are big and a bit firm.
Do try out this recipe and let me know how awesome it was! 
SERVES: 10-12
 PREP TIME: 30 mins
COOK TIME: 20 mins
  • 24 inch wide cremini mushrooms
  • 1 small shallot (finely chopped)
  • 3 Tbsp olive oil (divided)
  • salt
  • ground pepper
  • ½ cup panko bread crumbs
  • ¼ cup parmesan cheese
  • ½ cup mozzarella cheese
  • ¼ tsp garlic powder
  • ¼ tsp chilli flakes
  • few basil leaves
  • ½ tbsp Italian seasoning
  • ¼  cup sundried tomatoes (chopped)
1. Mix Ingredients: Pre heat the oven to 200°C. Line a baking tray with parchment paper. Remove the stems of the mushrooms, finely chop them and add them to a bowl. Now, add the panko bread crumbs, parmesan cheese, mozzarella cheese, finely chopped shallot, garlic powder, chilli flakes, chopped basil leaves, Italian seasoning, salt, pepper and sundried tomatoes. Mix them well.

2. Stuff and Bake: Stuff the mushroom cups with the mixed ingredients. Drizzle some olive oil over the mushrooms and bake for 15-20 mins till the mushrooms are tender. Enjoy a delicious mushroom starter.

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