Stuffed Mushrooms
By: McCormick Kitchens
Made With:
For a party appetizer that everyone will be reaching for, try easy-to-prepare stuffed mushrooms filled with a savory mixture of mozzarella and cream cheeses with McCormick® Perfect Pinch® Italian Seasoning. We like to use a pastry or resealable bag to neatly and evenly fill the mushroom caps before dipping into a mixture of herbed panko breadcrumbs.
For a party appetizer that everyone will be reaching for, try easy-to-prepare stuffed mushrooms filled with a savory mixture of mozzarella and cream cheeses with McCormick® Perfect Pinch® Italian Seasoning. We like to use a pastry or resealable bag to neatly and evenly fill the mushroom caps before dipping into a mixture of herbed panko breadcrumbs.
Key products
Instructions
- Preheat oven to 450°F. Place mushrooms caps in large bowl. Drizzle with oil and sprinkle with salt and pepper, tossing to coat evenly. Line a rimmed baking sheet with foil and place wire rack over top. Arrange mushroom caps, gill-side-up, on rack.
- Roast 20 minutes. Flip mushrooms and roast 10 minutes longer or until tops are lightly browned. Remove from oven. Cool about 5 minutes.
- Meanwhile, for the Filling, mix all ingredients in small bowl. Spoon into a pastry bag or large resealable plastic bag; set aside. Mix all ingredients for Topping in separate shallow bowl; set aside.
- Cut tip of piping bag to create an opening about 1/2-inch wide. Squeeze filling evenly into each mushroom cap. Carefully dip filled mushrooms in panko mixture to coat filling. Return mushrooms, panko-side-up, to wire rack on baking pan.
- Bake 10 to 12 minutes longer or until filling is heated through and tops are lightly browned. Cool 5 minutes before serving.
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