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Leftover Cheese and Bread Crumb Stuffed Mushrooms

This dish transforms humble ingredients like mushroom caps, bits of cheese, and stale bread crumbs into an elegant, crispy appetizer. The mushrooms are stuffed with a savory mixture of sautéed stems, herbs, cheese, and breadcrumbs, then baked until golden and bubbling, creating an inviting combination of earthy, cheesy, and crunchy textures.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large mushroom caps preferably sturdy and dry
  • 2 stalks mushroom stems finely chopped
  • 2 cloves garlic minced
  • 1 tbsp olive oil for sautéing
  • 1/2 cup bread crumbs stale or panko
  • 1/2 cup cheese bits bits of cheddar, Gruyère, or mozzarella
  • 1 tbsp fresh herbs parsley or thyme, chopped
  • 1 tsp lemon juice brightens the filling
  • to taste salt and pepper for seasoning

Equipment

  • Baking sheet
  • Skillet
  • Mixing bowl
  • Spoon or piping bag
  • Paring knife

Method
 

  1. Preheat your oven to 200°C (390°F). Place the mushroom caps on a baking sheet lined with parchment paper, ensuring they are dry and upright. Gently remove the stems and finely chop them, setting aside.
  2. Heat the olive oil in a skillet over medium heat. Add the chopped mushroom stems and minced garlic, sautéing until fragrant and slightly browned, about 3-4 minutes. The mixture should release a savory aroma.
  3. Transfer the sautéed stems and garlic to a mixing bowl. Add the bread crumbs, bits of cheese, chopped herbs, lemon juice, and a pinch of salt and pepper. Mix everything together until well combined, creating a flavorful stuffing.
  4. Using a spoon or piping bag, carefully stuff each mushroom cap with the mixture, pressing gently to pack the filling inside and slightly mounding on top.
  5. Arrange the stuffed mushrooms on the prepared baking sheet, leaving space between each. Place them in the oven and bake for 15-20 minutes, until the tops are golden brown and bubbling.
  6. Once baked, remove from the oven and let rest for 5 minutes. The filling should be hot and slightly crispy on top, with the mushrooms tender but firm.
  7. Finish with a drizzle of olive oil or a sprinkle of fresh herbs for extra flavor. Serve warm and enjoy the crispy, cheesy, earthy goodness of these stuffed mushrooms.

Notes

Feel free to customize with different cheeses, herbs, or add a pinch of spice. These stuffed mushrooms are perfect for using up leftovers and make an elegant appetizer or side dish.