Spooky Stuffed Mushroom Caps
Equipment
- Baking sheet
- Skillet
- Mixing bowl
Ingredients
- 12 large white button mushrooms
- 2 tablespoons olive oil, divided
- 1 small onion, finely diced
- 2 garlic cloves, minced
- 8 ounces cream cheese, softened
- 1 cup shredded cheddar cheese
- 1/4 cup panko breadcrumbs
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 8 black olives, sliced
Instructions
- Heat the oven to 375 degrees and line a baking sheet with parchment paper.
- Wipe the mushrooms clean with a damp cloth. Twist off the stems and set the caps aside. Finely chop the stems.
- Warm 1 tablespoon of olive oil in a skillet over medium heat. Add the onion, garlic, and chopped mushroom stems. Cook for 4 to 5 minutes until the onion softens.
- Transfer the cooked mixture to a mixing bowl. Stir in the cream cheese, cheddar cheese, salt, and pepper until evenly combined.
- Brush the outside of each mushroom cap with the remaining tablespoon of olive oil. Spoon the cheese filling into the caps, mounding it slightly.
- Sprinkle panko breadcrumbs over the filled caps. Place them on the baking sheet and bake for 18 to 20 minutes until the tops turn golden.
- Remove from the oven and let cool for 3 minutes. Press two olive slices onto each cap to form eyes.
Notes
Use room-temperature cream cheese so it mixes smoothly without lumps. If you want a bit more color, stir a small handful of finely chopped spinach into the filling before stuffing. Leftovers keep in an airtight container in the fridge for two days and reheat best in a 350-degree oven for about 8 minutes.
Course: Appetizer
Cuisine: American
Equipment: Baking sheet, Skillet, Mixing bowl
Cuisine: American
Equipment: Baking sheet, Skillet, Mixing bowl