These vegetarian stuffed mushrooms are quick and easy to make. You only need a handful of ingredients and your guests will love them.
Ingredients
- butter: 2 Tbsp (divided, or more if needed)
- medium brown mushrooms, stems removed and: 10 piece (diced)
- ounces garden vegetable cream cheese spread (such as Philadelphia(R) Garden Vegetable): 3 piece (to taste)
- stalks green onions: 2 piece (chopped)
- fresh chives: 1 Tbsp (to taste, chopped)
- panko bread crumbs: 0.25 cup
Metric Conversion
Stages of cooking
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Preheat the oven to 425 degrees F (220 degrees C).
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Melt 1 tablespoon butter in a skillet over medium heat. Add mushroom caps and saute until soft and browned, about 2 1/2 minutes per side. Transfer to a baking dish.
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Add diced mushroom stems to the same skillet, adding more butter if needed. Saute until mushrooms have softened, about 3 minutes. Transfer to a bowl along with any pan juices. Add cream cheese, green onions, and chives and mix while still hot. Stuff mixture into the mushroom caps until they are full.
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Melt remaining tablespoon butter in a skillet. Add bread crumbs and toss until well coated. Top each mushroom cap with a layer of the buttered crumbs.
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Bake in the preheated oven until tops are browned and crispy, about 9 minutes. Remove and let cool for about 3 minutes before serving.
