The Pioneer Woman Tasty Kitchen
Profile Photo

Caprese Stuffed Mushrooms

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Easy

System:

12
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

A super simple, quick and easy appetizer that impresses every time.

Ingredients

  • 28  Large Mushrooms
  • 2 Tablespoons Olive Oil
  • ½  Onion, Diced
  • 2 cloves Garlic, Minced
  • 8 ounces, weight Cream Cheese, Room Temperature
  • 2 Tablespoons Sundried Tomato In Oil, Chopped
  • 2 Tablespoons Fresh Basil, Chopped
  • ¼ cups Italian-style Dried Bread Crumbs
  • ½ cups Mozzarella Cheese
  • ¼ teaspoons Garlic Powder
  • ¼ teaspoons Onion Powder
  • ¼ teaspoons Sea Salt (or Kosher Salt)
  • ¼ teaspoons Freshly Ground Pepper (optional)
  • ¼ cups Panko For Topping

Preparation

Preheat the oven to 425 F.

Wipe off each mushroom, remove stems and lay mushrooms in a single layer face down on a rimmed baking sheet. Bake at 425 F for 5-7 minutes or until juices start coming out.

While your mushrooms are roasting, make the stuffing. Heat olive oil in a skillet over medium heat and add onions and garlic. Sauté until tender. Remove pan from heat and set aside.

Into a large bowl add cream cheese. Stir in the onions and garlic, sun-dried tomato, basil, breadcrumbs, mozzarella, garlic powder, onion powder, salt and pepper. Mixture should be very thick.

When done remove the mushrooms from the oven. Turn over each mushroom and shake to drain excess liquid. Using a little spoon, fill each mushroom cap with a generous amount of stuffing and arrange on a clean rimmed baking sheet, right side up this time. Sprinkle panko over the top of each mushroom.

Bake until the filling is bubbly, heated through and golden brown on top, about 10-15 minutes. Garnish with fresh basil.

Note: Some people like the stems. Feel free to saute the mushroom stems along with the onions and garlic to add more mushroom flavor and texture.

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

Authentic Spanish Tortilla
Profile Photo by Mireille | The Tortilla Channel in appetizers
How to make authentic Spanish tortilla, so simple with just three...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 8 Level: Easy


0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 1 Level: Easy


Okra Tempura
Profile Photo by Candy in appetizers
An Asian take on the southern classic: cornmeal fried okra.
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Hatch Chile Tart with Heirloom Tomato
Profile Photo by Natalie Wiser-Orozco in appetizers
Spicy hatch chile salsa, juicy and flavorful summer heirloom tomatoes, and...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy


Spicy Oven-Baked Corn Tortilla Chips
Profile Photo by Mireille | The Tortilla Channel in appetizers
These oven-baked tortilla chips are easy to make. Flavour them anyway...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 2 Level: Easy