Delicious Cheesy Garlic-Stuffed Mushrooms

Cheesy Garlic-Stuffed Mushrooms

Fresh mushrooms are filled with a savory blend of melted cheese, aromatic garlic, and herbs, then baked to golden perfection. These bite-sized delights make the perfect appetizer or side dish, sure to impress at any gathering.

Recipe - Frankston #713

Cheesy Garlic-Stuffed Mushrooms

Servings5

Cook Time90 Minutes

Calories8

Ingredients

2 heads garlic, cloves separated and peeled

1 cup heavy cream

salt and freshly ground black pepper, to taste

1 cup panko or toasted plain breadcrumbs

1/2 cup Kerrygold Dubliner Cheese, grated

1 tsp fresh thyme, chopped

4 Tbs Kerrygold Pure Irish Salted Butter

24 large button mushrooms, stems removed

1 cup spring mix, for serving

Directions

Preheat oven to 400° F. Place garlic and cream in small heavy-based pan over very low heat. Simmer gently for about 45 minutes until garlic is completely tender and cream has reduced and thickened. Stir occasionally to make sure bottom of pan doesn’t scorch.
Remove garlic and cream mixture from heat. Mash to a rough puree with a fork. Season with salt and pepper to taste; leave to cool. Once cooled, stir in panko/breadcrumbs. Fold in the cheese and thyme.
Melt butter in a small pan. Brush butter all over the mushrooms. Arrange the mushrooms on a nonstick baking sheet, top-side down. Fill the centers with a spoonful of garlic cream and cheese mixture.
Bake for 15 to 20 minutes until mushrooms are cooked through and the topping is golden-brown. To serve, transfer stuffed mushrooms to warmed plates. Arrange a small portion of spring mix to the side of each mushroom.

Nutritional Information

Calories: 213, Fat: 14 g (9 g Saturated Fat), Cholesterol: 42 mg, Sodium: 220 mg, Carbohydrates: 16 g, Fiber: 2 g, Protein: 7 g.

0 minutes

Prep Time

90 minutes

Cook Time

Servings

Calories

Shop Ingredients

Makes 5 servings

2 heads garlic, cloves separated and peeled

Not Available

1 cup heavy cream

Brookshire's Whipping Cream, Heavy - 1 Quart

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$6.49$6.49/qt

salt and freshly ground black pepper, to taste

Not Available

1 cup panko or toasted plain breadcrumbs

Brookshire's Bread Crumbs, Plain - 15 Fluid ounce

Add Brookshire's Bread Crumbs, Plain to Favorites.Add Brookshire's Bread Crumbs, Plain to Favorites.

$1.99$0.13/fl oz

1/2 cup Kerrygold Dubliner Cheese, grated

Not Available

1 tsp fresh thyme, chopped

Not Available

4 Tbs Kerrygold Pure Irish Salted Butter

Not Available

24 large button mushrooms, stems removed

Not Available

1 cup spring mix, for serving

Not Available

Nutritional Information

Calories: 213, Fat: 14 g (9 g Saturated Fat), Cholesterol: 42 mg, Sodium: 220 mg, Carbohydrates: 16 g, Fiber: 2 g, Protein: 7 g.

Directions

Preheat oven to 400° F. Place garlic and cream in small heavy-based pan over very low heat. Simmer gently for about 45 minutes until garlic is completely tender and cream has reduced and thickened. Stir occasionally to make sure bottom of pan doesn’t scorch.
Remove garlic and cream mixture from heat. Mash to a rough puree with a fork. Season with salt and pepper to taste; leave to cool. Once cooled, stir in panko/breadcrumbs. Fold in the cheese and thyme.
Melt butter in a small pan. Brush butter all over the mushrooms. Arrange the mushrooms on a nonstick baking sheet, top-side down. Fill the centers with a spoonful of garlic cream and cheese mixture.
Bake for 15 to 20 minutes until mushrooms are cooked through and the topping is golden-brown. To serve, transfer stuffed mushrooms to warmed plates. Arrange a small portion of spring mix to the side of each mushroom.