• Haley Fox

Four Cheese Stuffed Mushrooms


My kids are late night snackers, especially since they are all bloggers. So, getting them to snack healthy can be a challenge, but when faced with these amazing treats, they don't even think about them being healthy at all. They literally ask me to make them. These are so fast and easy to make they will be one of your favorites in no time.


  • Ingredients:

  • zest of 2 lemons

  • 1 tablespoon freshly chopped basil

  • 4 garlic cloves, minced

  • 1 cup panko flakes

  • 3 tablespoons freshly chopped parsley

  • ten to twelve large (3- to 4-inch) portobello mushroom caps

  • evoo (3 tablespoons plus drizzling)

  • fresh ground salt & pepper

  • 3 ounces of shredded Gruyère

  • 3 ounces of shredded Muenster

  • 3 ounces of shredded mozzarella

  • 3 ounces of shredded Manchego

Directions:

1: Preheat oven to 375°. Brush the mushroom caps on both sides with evoo and season with salt and pepper. Place on a large baking sheet, gill side of the mushrooms down, and bake until tender, about 15 - 20 minutes, then flip.

2: In a large bowl, combine the four cheeses with the lemon zest of both lemons, fresh chopped basil, 1/2 of the minced garlic and 1 tablespoon of the evoo. Season the cheese filling with fresh ground salt and pepper.

3: Mound the stuffing onto the mushroom caps, then Bake the stuffed mushrooms until the cheese is hot and melted, about 5-7 minutes.

4: Preheat the broiler. Meanwhile, in a small bowl, mix the panko and fresh chopped parsley with the remaining minced garlic and 2 tablespoons of evoo. Sprinkle the panko mixture over the mushrooms and broil until golden browned, about 2 minutes.

Serve immediately.

As usual, please let me know how yours turn out by leaving your tips & tricks in the comment section below. xoxo Haley

#mushrooms #vegan #vegetarian #appetizers

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